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Old 01-21-2012, 03:12 AM   #1
Jeremy_84
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Sep 2011
Posts: 153
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I'm thinking of doing a Cherry Chocolate wine. Wondering if anyone has any good ideas for it.

 
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Old 01-21-2012, 03:49 AM   #2
Pith
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Sep 2011
Blue Mountains, NSW
Posts: 322
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Not sure how you feel about honey/mead, but this is pretty well known I think. It's Jack Keller's very first request, judging by the URL:
winemaking: requested recipes (Maraschino-Chocolate Sweet Mead)

I assume you could just replace the 4lb honey with 3lb sugar, since he reccommends actually using 3.5lb of honey and I think 3lb of sugar would give you a similar OG.
__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet

 
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Old 01-21-2012, 01:18 PM   #3
Turnerdude1
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Nov 2008
Posts: 211
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Made the mead per Jack Keller....it takes about 2.5 year ffrom start to finish as it takes that long for the oils to break down in the meade...but going to be worth it. In face going to start 2 more gal in a few weeks...

 
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Old 01-23-2012, 09:46 AM   #4
Pith
Recipes 
 
Sep 2011
Blue Mountains, NSW
Posts: 322
Liked 6 Times on 6 Posts


Basically Turnerdude is encouraging you to read the whole thing and follow it to the T.
__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet

 
Reply With Quote
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