Wade's Chocolate Strawberry Port, attempt

[vvolf34]

I finally decided to give the Chocolate Strawberry port a try. Will keep an updated record here as things progress. I just got all the ingredients and will begin tonight.

 

[Wade E]

Be aware that all my recipes make more then the amount needed for topping off purposes later. Nothing worse then trying to find a bottle of something similar, especially something like this! I usually have about 3/4 of a gallon extra. I think youll be pleasently surprised by this concoction. It was actually a Jack Kellar's Chocolate Strawberry wine recipe that I thought was pretty nasty when finished so figured out how to make this drinkable and loved it when all was said and done along with many other people.

 

[vvolf34]

Well I got everything all mixed up. I don't know how... But I ended up with 6 gallons

18 pounds of frozen strawberries from costco, they had a lot of juice when thawed. I think that added to the extra amount. I added 1 extra cup of chocolate coco, when I remove the bags of strawberries it drops down to 5 gallons. Should I increase the rest of the ingredients too? I did put another 1/8 tsp of k-meta and a lot more sugar!! Empty all the sugar I had and my corn sugar I could only get the SG to 1.090, but some of my sugar might not have desolved all the way. I gave a taste test of the must to my wife and she said... taste like chocolate covered strawberries! Score one for the home team!

Primary:

A look inside:

 

[bruno]

Same situation here, I am making it now and ended up with 5 gal+. ?????

 

[vvolf34]

Yeah I am at about 5.25 if I take the bags of stawberries out. Just added liquid pectic E this morning, going to pitch Lavlin D-47 tonight.

 

[Wade E]

Yes but when you rack off all that mud there is going to be way less!!!!!!! Yiu re going to have lots of lees with this batch. I dont remember having that much but thats fine.

 

[vvolf34]

Wade,

Not a problem. I have a bunch of different sizes of carboys!! The must was awsome, can't wait to try the finished product. How long do you suggest aging it?

 

[grapeman]

As a privileged sampler, I concur this is a very tasty product. It is really chocolatey, yet has a nice strawberry nose and taste. It is very rounded and smooth. Not sure if I ever told you Thank You Wade!

 

[vvolf34]

Good to hear Grapeman!! Every since I read this recipe, I have been wanting to try it. Thinking about making the Orange chocolate port from the fine vines recipe section. No one reported back on a taste test though!!

 

[Wade E]

VW, Id give it about 6 m onths for the brandy to blend really nice but it should be good a little earlier due to thye sweetening effect. Grapeman, thank you first and I still havent gotten around to drinking any of your wines but I will make sure I drink one of the whites this weekend. I dont know what it is but I stick a few bottles in my cellar and they never see daylight again, I just seem to run on one wine for awhile and then switch to beer.

 

[vvolf34]

HOLY FOAM Batman!!

I used D-47 on my last Apfelwein batch and it was foamy, but this morning, I had foam up to the 7 gal mark!!

Wade,
Do you for see any problems with me only get an SG 1.090? I used all the sugar I had in the house!! I figure it will just be a lower ABV, but not affect anything else?

 

[Wade E]

It will be fine as you will be adding Brandy later anyway.

 

[vvolf34]

Well it has hit the lid on my 7.9 gal. I hope it mellows out!!

 

[Wade E]

I used Cotes Des Blanc for most of my fruit wines to bring out more fruit flavor and because its a low foamer.

 

[vvolf34]

My LHBS doesn't carry Red Star, Had to use D-47, thought it was similiar but wow the foam kinda reminds me of the Blob, it just keeps growing.

 

[vvolf34]

OK the foam is even worse and pressing up against the lid, I am afraid it is going to start leaking. I think I am going to have to resort to removing some of it. Hope this is ok!!

 

[St Allie]

I use lalvin EC118 champagne yeast.

Allie

 

[vvolf34]

I usually use 1118 or 1116, but used D-47 because it is supposed to maintain fruit flavor like cotes de blanc. This morning it seems like it is under control now, I removed a huge bowl full of foam last night. Like a halloween candy bowl full

 

[vvolf34]

Well SG is at 1.020 foam is not a crazy as it was, but i did have a little foam forming in my test tube when I took the SG. I will rack it at 1.010 and might have to rack again soon after depending upon the the foam.

 

[mainecr]

Help!

Hi Folks,
Any idea where to get Liquid Chocolate Extract and Monin Strawberry Syrup?
I brought back plant city (frozen) strawberrys from our Florida vacation....and hoping to start a batch....

Thanks....recently thawing in Maine after vacationing in Florida