Peanut Wine

[joeswine]

Olive Nation has the extract your looking for.

 

[Raptor99]

Cocoa nibs are a low fat product. Most of it is fiber which never solubilizes. Yes much of the flavor is in the oil, but again how much oil. .01 gram? ,,, This is in the range seen with peanut or soy oil.
Extracts/ aroma compounds will be similar. Effective concentration pulled into a wine might be 0.001gram.

For my chocolate cherry wine, I used 85 g of cocoa powder in 1 gallon. According to the label, the cocoa powder is 10% fat, so I would have 8.5 g of cocoa butter (fat) in 1 gallon of wine.

Are you saying that only 0.001 g/L would be dissolved in the alcohol? I have been unable to find any figures for the solubility of cocoa butter in ethanol.

 

[P Waddah by Jimbo]

I made banana wine and after the first fermenting was done I added the peanut powder that had been mixed with a little pineapple juice and sitting in the refrigerator for those 2 weeks. After I racked the wine I added the peanut-pineapple solution to the wine with a campden tablet and let sit for another 2 weeks. I added a gelatin mixture to it and let it sit another 2 weeks. It is so clear and taste so good that I went on and bottled it. If I could of added bacon to it, I'd of called it The Elvis. Peanut butter-banana-jelly and bacon.

 

[P Waddah by Jimbo]

View attachment 92300Might this work?

I know Crazy Richards peanut powder worked in my peanut-banana wine. I infused the powder in pineapple juice for 2 weeks. 1/4 cup of each and you can really taste it. Almost over the banana taste.

 

[suzyq2]

I know Crazy Richards peanut powder worked in my peanut-banana wine. I infused the powder in pineapple juice for 2 weeks. 1/4 cup of each and you can really taste it. Almost over the banana taste.

OOH. Thanks for this info. Always appreciate the details.

 

[P Waddah by Jimbo]

OOH. Thanks for this info. Always appreciate the details.

I kept that in the refrigerator btw while the bananas fermented for 2 weeks then added it with a campden tablet when racking it.

 

[P Waddah by Jimbo]

I made banana wine and after the first fermenting was done I added the peanut powder that had been mixed with a little pineapple juice and sitting in the refrigerator for those 2 weeks. After I racked the wine I added the peanut-pineapple solution to the wine with a campden tablet and let sit for another 2 weeks. I added a gelatin mixture to it and let it sit another 2 weeks. It is so clear and taste so good that I went on and bottled it. If I could of added bacon to it, I'd of called it The Elvis. Peanut butter-banana-jelly and bacon.

 

[P Waddah by Jimbo]

The wine on the right in the peanut banana wine. The wine on the left is my Gatorade orange wine for the morning after drinking too much of the others....

 

[P Waddah by Jimbo]

I'm hoping the banana flavor will equal out with the peanut flavor after the rest ages for a few months. I usually bottle 2 magnums and drink the rest for my troubles out of a gallon. If it all works out like I like it, I make 5 gallon batches.

 

[P Waddah by Jimbo]

OOH. Thanks for this info. Always appreciate the details.

I found my notes and how I did everything in my phone. 3 tablespoons of peanut powder and 1 cup of pineapple juice. If you want the whole thing, let me know. Maybe text or email it to you.

 

[wpt-me]

You could use a peanut flavored whiskey / forgot the name / and use it like a brandy
fortifier.

Bill

 

[joeswine]

The whiskey yiur referring to e is excellent

 

[Ericphotoart]

I had this and it was great.