12-24-2010, 05:56 AM
juicealchemist Wrote:im very new to this but my next endeavor will be a chocolate raspberry wine. i am waiting for some more supplies to arrive and am leaving for a while soon. i imagine using powder would create a good amount of sediment. so i feel like i have two options, first one i want to try will be back sweetening with ghirardelli choc powder (im sure any will do, but thats my fav). my other thought is to look in the baking section for some type of choc flavor extract. im going on vacation, so i will not be attempting this any time in the next month, but am very excited to try. if any one else has success with my idea, or has had success with any other method please let me know! hope this get your brain stirring. i am open to any other suggestions so, everyone with an idea please post more in this section!!!!!
I would be interested in hearing how your chocolate raspberry wine turns out. Making a good raspberry wine sounds like it would be difficult from what I've been reading because it is so tart. I was reading that blending wines can make a more robust wine out of a couple of mediocre ones and there was mention that banana wine proves good stock for blending, adding more body to the finished product and reducing acidity without significantly impacting flavor. While I haven't explored the resources here fully it looks at first glace that the E-Z caps system isn't really designed to work with fruit since it would be hard to get in and out of the bottle. Perhaps you can mash or puree your water and bananas into a slurry and ferment that.