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chocolate wine
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 |
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