israelj
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Ran into a film on Youtube for a Chocolate Orange Port, by Jack Keller- He finishes some of the statement here: http://www.winepress.us/forums/index.php?/topic/29868-orange-choclate-wine/.
Looks like it's at least a one year wait until bottling, and 2 years are better.
I did 3 gallons...
6 cans 100% Orange concentrate
1 can Barbara Grapes 46oz.
10oz Dutch Chocolate powder
1oz med oak chips
2 tbs Buddha Peak Ceylon Tea (Peets)
3oz. Trader Joes Cherry juice
EC-1118 Yeast
5lbs white sugar melted into water
SP at 1.160
The chocolate is messy, but this smells incredible (for however that long that lasts...)
Taking my time with the yeast, adding a pinch of yeast superfood, 1/2 cup orange juice and 1/2 tsp sugar every two hours, and will add it 20 hrs into waiting.
**USE YOOPER's covering technique, this will overflow at around 70 degrees and blow the airlock. (unless you want chocolate orange pudding)
Should be ready for next Christmas.
Any suggestions would be wonderful.
Thank you.
"QUOTE Jack Keller:
Cocoa contains a number of different very bitter oils that must be given time to break down. After the bubbling slows down put your fermenter/carboy away for one full year. Keeping the airlock on and checking the water level in it on occasion. Any other method of removing the oils will result in the loss of that little enzyme that the ladies are so fond of.
At the end of that year, rack the mead once to remove sediment and sweeten.... Put the mead away for a second year. After the second year bottle normally. It will be clear, but very dark.
Since I made nine different 1-gallon batches of wines and meads using cocoa powder after I was told how, I was very concerned when I tasted one and it was bitter. These were all started at the beginning of 2007 and are all wonderful now, 20 to 21 months later. "
Looks like it's at least a one year wait until bottling, and 2 years are better.
I did 3 gallons...
6 cans 100% Orange concentrate
1 can Barbara Grapes 46oz.
10oz Dutch Chocolate powder
1oz med oak chips
2 tbs Buddha Peak Ceylon Tea (Peets)
3oz. Trader Joes Cherry juice
EC-1118 Yeast
5lbs white sugar melted into water
SP at 1.160
The chocolate is messy, but this smells incredible (for however that long that lasts...)
Taking my time with the yeast, adding a pinch of yeast superfood, 1/2 cup orange juice and 1/2 tsp sugar every two hours, and will add it 20 hrs into waiting.
**USE YOOPER's covering technique, this will overflow at around 70 degrees and blow the airlock. (unless you want chocolate orange pudding)
Should be ready for next Christmas.
Any suggestions would be wonderful.
Thank you.
"QUOTE Jack Keller:
Cocoa contains a number of different very bitter oils that must be given time to break down. After the bubbling slows down put your fermenter/carboy away for one full year. Keeping the airlock on and checking the water level in it on occasion. Any other method of removing the oils will result in the loss of that little enzyme that the ladies are so fond of.
At the end of that year, rack the mead once to remove sediment and sweeten.... Put the mead away for a second year. After the second year bottle normally. It will be clear, but very dark.
Since I made nine different 1-gallon batches of wines and meads using cocoa powder after I was told how, I was very concerned when I tasted one and it was bitter. These were all started at the beginning of 2007 and are all wonderful now, 20 to 21 months later. "
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