I was the same as you. Wanting to make Pecan Wine but only finding almond wine recipes. From what I've read any oil on the top will be siphoned off at subsequent rackings. I read on Jack Keller's site about some winery in Texas that makes a Mocha Pecan wine that is killer!! We should all put our heads together to come up with that recipe. I think I'll use a combination of my Triple Toasted Pecan Wine And Jack Keller's Coffee wine with the addition of cocoa. Any suggestions will be welcome!
My recipe:
Speakeasy Cellars Triple Toasted Pecan Wine
Recipe file created Sunday, January 10, 2010
INGREDIENTS
• 1 1/2 cup whole pecans
• 1 1/2 pounds unsulfured red flame raisins
• 1 Cinnamon Stick
• 2 Cloves
• 1 lemon, juice and rind
• 1 Orange, juice and rind
• 5 cups packed light brown sugar
• 1 teaspoon yeast nutrient
• 1 crushed Camden tablet
• 1 teaspoon pectic enzyme
• 1 package Red Star Montrachet wine yeast (any wine yeast will do)
• water
METHOD
1. Toast pecans at 300F for 10 minutes in a single layer, then pour into a paper towel lined paper bag to sit out till cool, getting some of the oils out of them. Roll and squish the paper bag, and you should see greasy spots on the bag.
2. Smash roasted Pecans (meat mallet) to break them up a bit, and roast about 10 minutes at 400F till slightly smoking. Pour into another paper towel lined paper bag, roll and squish trying to get more oil out and let rest till cool.
3. Smash roasted Pecans to break them up and roast Pecans at 350F for about 10 minutes, again, just until slightly smoking. Repeat the rolling and squishing in a new paper bag to get MORE oil out!
4. Rinse Raisins, cover with water, bring to boil, and let soak all night. Chop soaked raisins, reserving water for the next step.
5. Add chopped raisins and roasted pecans to a large pot and cover with more water. Simmer for 1 hour, adding water periodically to prevent scorching.
6. Let hot mixture sit for a few minutes. Any oil should rise to the top. Try to skim off as much as you can with a tablespoon or a turkey baster.
7. Add sugar into hot liquid and stir till it melts.
8. Strain out solids and add along with the cinnamon, lemon and Orange rinds into a nylon straining bag weighted with a few marbles, and place into liquid in primary fermenter.
9. Add water to make up to 1 gallon and add crushed Camden tablet, Yeast Nutrient, and Pectic Enzyme.
10. Start Yeast Slurry (recipe below)
11. Let sit overnight. Check specific gravity -- it should be between 1.090 and 1.100. If it’s higher than 1.100, add water. If it’s below 1.090, add sugar.
12. Add yeast slurry. Stir daily for five or six days, until frothing stops. This may be slow to start fermenting.
13. Remove nylon bag, and strain. Siphon into secondary fermentor and attach airlock.
14. Observe the liquid on the top of the secondary. If there is oil, try to siphon or skim most of it off, continuing this process throughout. At bottling time, there should be no oil floating on top.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
Suzi
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Today I bit the bullet, and strained all the pecans, raisins, and fruit out of the must. The ferment has slowed (especially with the removal of all that fruit) and the SG measured 0.03 this morning. It's still sweet! I tasted it in my morning shot glass. Gonna miss my shot of pecan wine with coffee in the mornings. 
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