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Thanks Bernard. I cold-crashed it and got a fair amount of cocoa powder out. Cold I was never happy with the results, but heated up it was somewhat nice ... bit like an Irish coffee. In the future I'm probably going to avoid similar recipes, an actual Irish coffee is simpler and realistically I...

After an incredibly violent fermentation, I've let it bulk age for 4-5 weeks. The suspended Cocao seems to be the main problem as it gave a very nasty aftertaste, but I've racked most of it out. I had a little sip after secondary and it tasted like rancid rocket fuel. However after a months...

Thanks for your tips Bernard. I should really have done more research as I'm stuck with this batch for now, 2 years seems a lot more patience than I have! The batch seems to be fermenting well in any case. I'm going a few weeks after secondary is done then cold-crash it to try and get it to...

I'm about a week into primary of a Coffee/Cocoa Wine. Part of motivation is that I live in Colombia, and Coffee/Cocoa/Sugar are cheap and high-quality ingredients. I saw various recipes for Coffee Wine or Chocolate wine, but not together. Recipe (30L Fermenter) 20L Brewed Coffee...