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Old 12-09-2009, 03:21 AM   #1
Wade E
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Default Chocolate Strawberry Port


This is a panty dropper!

15 lbs – Fresh Strawberries diced up
7 1/2 lbs – White Table Sugar
3 tsp – Acid Blend
1/2 tsp – Tannin
2 cups – Ghirardelli or Hershey's Cocoa Powder
3 tsp – Yeast Nutrient
1 1/2 tsp – Yeast Energizer
3 Gallons – Water
1/8 tsp – Liquid Pectic Enzyme
1/8 tsp – K-Meta
These are extra ingredients for after wine is stable.
8 ounces – Liquid Chocolate Extract
3– Frozen Strawberry Daiquiri Mix
2 lbs – White Table Sugar added to 1 Cup Boiling Water
14 ounces – Monin Strawberry Syrup
1 Pint – E&J Brandy
Pour 1 gallon of warm water in 5 gallon primary bucket or bigger. Add K-meta, Tannin, Yeast Energizer, Yeast Nutrient, and Ascorbic Acid and stir well. Put all fruit in fermenting bag and squeeze over primary to extract most of juices and then put bag in primary. Pour the 1 gallon of boiling water with all dissolved sugar over fruit. Add another 3/4 gallon of cool water in. Take 4 cups of water and the 2 cups of Cocoa powder and mix in blender on low speed and then add this to primary and stir well. You should have a SG of around 1.110 give or take a little, if more then add a little more water, if less then add a little more dissolved sugar in small amount of water as sugars from fruit can vary a little. Let sit for 12 hours with lid loose or with a cloth covering bucket with elastic band or string tied around so as that not to sag in must. After those 12 hours add your Pectic Enzyme and wait another 12 hours while also adjusting your must temp to around 75 degrees. After those twelve hours, pitch your yeast either by sprinkling yeast, dehydrating yeast per instructions on back of yeast Sachet, or by making a yeast starter a few hours prior to the 12 hour mark. At this point either leave primary lid off with the cloth again, place lid on loose or snap the lid shut with airlock. Punch down cap twice daily to get all fruit under the liquid level. When SG reaches 1.015, rack to 6 gallon carboy and let finish fermenting with bung and airlock attached. When wine is done fermenting, (check a few days in a row to make sure SG does not change and SG should be around .998 or less), you can stabilize your wine now with 1/8 tsp of K-Meta powder and 1 1/2 tsp of Potassium Sorbate. At this Point I took all extra ingredients listed above and stirred it all in well and then add the wine to it and stir that in and add fining agent the transfer back to glass at which point you will have approximately 3 1/2 gallons. When cleared, rack off lees and bottle or bulk age with another 1/4 tsp of k-meta

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Old 05-29-2010, 11:02 PM   #2
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Has anyone else tried this one? I am Curious to how it turned out. Could I use a spare 5 gallon as the secondary instead of a 6. I am running into equipment constraints. Additionally what strain of yeast did you use?

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Old 07-11-2011, 08:06 PM   #3
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I was wondering if anyone has tried this. I have an empty carboy and need to wine to fill it and this one sounds amazing. Also I was wondering why you would need a 6 gallon carboy for a batch that is under 4 gallons? Any updates would help.

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Old 09-27-2011, 03:14 PM   #4
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has anyone done this recipe lately? it's getting closer to fall when i've got more time on my hands and would love to give this a go

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Old 04-15-2013, 01:05 AM   #5
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We just placed this recipe in the primary fermentor. I will leave a note here when I get to the stage of bottling.

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Old 05-16-2013, 03:47 PM   #6
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Quote:
Originally Posted by jay_mack1 View Post
We just placed this recipe in the primary fermentor. I will leave a note here when I get to the stage of bottling.
Buying the ingredients now will let you know how it turns out
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Old 07-23-2013, 03:19 PM   #7
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We just racked this off.... Smells good.. doesn't taste too bad.. however we misread the instructions and didn't realize this was a 3 gallon recipe.. and we have six...

Going to make the adjustments in the bulk aging ingredient list...

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My First Brew: American Style Light
Primary #1: Empty - to be started soon!
Primary #2: Empty - To be started soon!


Secondary: Wild Ape Grape
Secondary: Strawberry Wine
Secondary: Strawberry Chocolate Port Style
Secondary: Pear Wine

Bottled: Dry Irish Stout


Planning: Rye Beer!!
Getting Ready to Jump into All-Grain Brewing
Snoop Dogge Jay Dogge Brewery
Drink Up Ya Bastards!
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Old 12-30-2013, 05:03 AM   #8
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Quote:
Originally Posted by jay_mack1 View Post
We just racked this off.... Smells good.. doesn't taste too bad.. however we misread the instructions and didn't realize this was a 3 gallon recipe.. and we have six...

Going to make the adjustments in the bulk aging ingredient list...
I just started a raspberry variation of this. Just curious, does the chocolate brown color drop out and leave it red?
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Old 01-06-2014, 02:38 AM   #9
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Subscribing! Gonna try to cut this to 3 gallons when I have an empty carboy

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Old 01-06-2014, 02:49 AM   #10
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Quote:
Originally Posted by newbiewinemaker View Post
Subscribing! Gonna try to cut this to 3 gallons when I have an empty carboy
I believe this recipe makes 3 gallons as is. I wouldn't change it too much.
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