Experimental Recipe

[CodyClay]

SWMBO requested a chocolate raspberry sweet red wine. I bought a 4 lb can of Alexander's Premium Burgundy grape concentrate and a 3 lb can of Vintners Harvest red raspberry puree. Also I have some Ghirardelli sweet ground cocoa. (Ingredients: Sugar, cocoa processed with alkali, unsweetened chocolate, soy lecithin - an emulsifier, vanilla.) Is the cocoa suitable for the wine? I would like to hear some ideas on how y'all would go about making this wine. I also have some wine conditioner and just about all of the other chemicals used in wine making.

 

[CodyClay]

It will be a 3 gallon batch.

 

[Arpolis]

I have heard "but never experienced", that cocoa powder makes a wine nearly impossible to clear. I am sure the yeast used and other ingredients effect this but the powder definently complicates the situation as far as I have read

Cocoa nibs seem to be the ingredient of choice for adding chocolate flavoring. So far though it all sounds great. I would love to see how your wine does.

 

[CodyClay]

I made a wine expert kit. Chocolate orange port. And it turned out great. I remember the flavor pack/conditioner was a clear liquid. Maybe they used a chocolate extract? Anybody have any experience with extracts?