chocolate wine

[fluff]

is there such a thing? anyone go any recipes?

i tried a search thingy but think my pomegranate and sultana wine is getting the better of me and things are not quite doing what i want......!!

:drunk:

 

[Kyral210]

Hmm, I dont know where to start with this one. Chocolate bars are a mixture of cocoa, milk and sugar (more or less). The only ingredient you are interested in here is the cocoa, milk and sugar wine is just wrong.

To get the chocolate flavour the cocoa beans need to be dried and processed, kind of like coffee beans. So what does this mean?

You have two options:

1) Make a chocolate barley wine. Not anything to do with cocoa, but lots of chocolate flavour from the chocolate malt, and the sweetness from the malt.

2) Make cocoa wine. This I would imagine would be similer to coffee wine, but use ground cocoa (or 100% cocoa, not 95% or below). Just substitute ground coffee with ground cocoa beans. By the way I dont know where you would get them.

½ lb freshly ground coffee
2½ lbs dark brown sugar
1½ tsp citric acid
¼ tsp tannin
7½ pts water
1 tsp yeast nutrient
Sauterne wine yeast
Pour water in pot and put on to boil. Stir in sugar until dissolved. When sugar is completely dissolved, stir coffee into water and wait until it boils. Remove from heat, cover and allow to cool. To a sanitized secondary, combine citric acid, tannin and yeast nutrient. Strain coffee through double layer of muslin into secondary, discarding the grounds. Add activated yeast and cover mouth of secondary with napkin held in place with rubber band. When fermentation is vigorous, fit airlock. Rack three times, 60 days apart, topping up and refitting airlock each time. If desired dry, rack into bottles. If desired sweet or semi-sweet, stabilize, sweeten to taste, wait 10 days, and rack into bottles. [Recipe adapted from Leo Zanelli's Home Winemaking from A to Z]

Based on http://winemaking.jackkeller.net/request110.asp

 

[fluff]

Thanks for that, think i will hone my skills a bit more before embarking on this one!

Have saved the recipe in my to do list thou :thumb:

 

[SamWise72]

Ground cocoa beans become.........cocoa, which you can buy in the supermarket (cocoa powder, not hot chocolate). I attempted to make chocolate ginger beer that way, but the cocoa powder sedimented out, and I was left with a sort of tan liquid with only a vague chocolate taste. I'm still determined, but I think my next attempt will involve a bottle of the chocolate essence you can buy to make liquers, but I'm unsure whether to include it in the ferment, or to add it after. I don't know til I get it if it includes sugar, but I also plan a chocolate ginger liquer, so I'll have to find out soon!