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Old 01-23-2011, 06:57 PM   #1
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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I took my sccessful cherry pie wine and did a 3 gallon batch. Into which I added an entire 8oz package of Hurshey's Dark Chocolate Cocoa Powder to it.

I'll do a full write up on the receipe page once it's bottled and ready to go... until then...

has anyone tried something similar before? thoughts on clearing it? thoughts in general?
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Old 01-24-2011, 12:04 AM   #2
nsw8148
 
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Nov 2007
Anchorage, Alaska
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Whoa, tag to see how it turns out, sounds nuts.

 
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Old 01-25-2011, 04:15 PM   #3
philogeek
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Jan 2011
Winnipeg, MB
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Can't wait to see the recipe for this...

 
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Old 01-26-2011, 02:34 AM   #4
CFRich12
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Nov 2010
Blandon, PA
Posts: 17

What was the final result of this? Or is it still in progress?

 
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Old 01-26-2011, 03:45 AM   #5
WIP
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Oct 2009
Arlington, Texas
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It has only been 2 days.
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Marc Moberg
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Old 01-26-2011, 02:35 PM   #6
CFRich12
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Nov 2010
Blandon, PA
Posts: 17

oopsi read the join date as the post date...too excited to hear how it went!

 
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Old 01-28-2011, 12:35 AM   #7
brazedowl
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Jul 2009
Fayetteville, NC
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Well I acctually started it a few weeks ago. But in any case... thoughts on how to clear it? It looks pretty much like hot chocolate.
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Old 01-28-2011, 01:10 AM   #8
WIP
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Oct 2009
Arlington, Texas
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If I am not mistaken, commercial chocolate wines are choc-milky. You can try fining agents after it has bulk aged for a while. My suggestion is natural egg whites (more powerful than most powdered egg products). I will post my recipe below. I am not guaranteeing it will help, but it might. and it couldn't hurt. Make sure you have a good amount of Kmeta in it. Enough that you can sense it in the nose, but not enough to be harsh, maybe 25-30 ppm.

1 egg white
1 tablespoon distilled water
a pinch of salt

mix the three together in a bowl until there are no globs of egg whites, do not whip it into a meringue, it should be transparent. expose it to copper for about 20 seconds (put a small piece of thoroughly cleaned copper pipe in it and stir) then slowly drizzle it into the wine while stirring the top (try not to kick up too much sediment). This will take a lot of the particulate matter out including some of the harsh tannins if there are any. Let it sit for a week, then carefully rack the wine off of it.
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Dallas, TX 75207

 
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Old 02-13-2011, 06:06 PM   #9
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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Well for now I've tried my standard clearing for cherry wines...

2tbl bentonite
1/2 tbl pectic enzyme

I topped it up with some regular cherry pie wine I had around. We'll see how it turns out. I should take some pictures.
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Old 02-13-2011, 07:53 PM   #10
Turnerdude1
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Nov 2008
Posts: 211
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Just made some meade using Chocolate (40oz) cherries and honey. Made one gal and I am using Jack Keller's recipe. Will rack twice every 60 days then bulk age for one year, bottle and let sit for another year...has to be this long to let the oils in the meade break down...

 
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