Ok, my wife wants me to make a chocolate wine. She was thinking about
using a semi-sweet bitter chocolate to add to the wine. I was thinking
using a chianti, hearty red zin, or a merlot for this but I don't know
what to do with the chocolate or how much chocolate to put in to it or
how the chocolate should get placed in to it. Should it be shaved and
placed in the secondary/primary? Is 6 oz enough? Anyone ever do this
sort of thing before? Thanks

I went to check if there was a recipe on Jack Keller's website.
Apparently he lost a lot of his recipes (online), and is re-posting
them on a request basis. Maybe you could email him and see if he has a
recipe for a chocolate wine.

http://winemaking.jackkeller.net/

I made a chocolate mead that has been very popular with friends & members of
my local homebrew club. I has also taken numerous trophies & ribbons in
competition.

Love Potion # 9
1 quart of honey per gallon of volume.
yeast nutrient
Lalvin K1v-1116 yeast

ferment to completion & rack into secondary. Stabilize & wait 3-4 days. Add
8 oz. per gallon Hershey's chocolate syrup & stir well. Within 2-3 days you
will have a large amount of lees & virtually clear mead. Rack & wait until
completely clear.Add 4-6 drops of good vanilla extract at bottling. The
result is a semi-sweet, amber colored mead that requires only a little (2-3
months) aging.

Steve Peek
Carolina Meadmaker of the Year 2003 & 2004
> wrote in message
oups.com...
> Ok, my wife wants me to make a chocolate wine. She was thinking about
> using a semi-sweet bitter chocolate to add to the wine. I was thinking
> using a chianti, hearty red zin, or a merlot for this but I don't know
> what to do with the chocolate or how much chocolate to put in to it or
> how the chocolate should get placed in to it. Should it be shaved and
> placed in the secondary/primary? Is 6 oz enough? Anyone ever do this
> sort of thing before? Thanks
>

Steve,
That sounds interesting, I'm going to give it a try.
Thanks,
Joe

Larry Paterson has experimented with chocolate flavored wine. Here's a
web page he put up with tasting notes on some commercial examples and
some informal notes on his own experience:

http://www.littlefatwino.com/cfw.html

He tried hunk of chocolate, cocoa, chocolate chips, but finally settled
on chocolate extract. I think that would be the best way to go.

Erroll

"CJ" > wrote in message
ups.com...
>I went to check if there was a recipe on Jack Keller's website.
> Apparently he lost a lot of his recipes (online), and is re-posting
> them on a request basis. Maybe you could email him and see if he has a
> recipe for a chocolate wine.
>
> http://winemaking.jackkeller.net/

There is a very small but commercial winery in Astoria, Oregon that makes a
chocolate wine - amongst others. If you ever get to the area it is
worthwhile to stop and visit. The owner loves to talk and I am sure he
would give you ideas on how he makes his.

Thanks for the info. I may just go with the extract. I know my wife
doesn't like sweet wines at all. I just thought the baker's chocolate
would provide some bitterness with some chocolate flavor but I have no
idea how to extract the flavor. I'll do some more research.

How about using Hershey's Syrup, of the like? I would guess it's at
least partially soluble in water; probably even moreso in alcohol/water.

--
Mike MTM, Cokesbury, NJ, USA

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