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!!!!!
ezcaps wrote:I made an EXCELLENT raspberry wine using EZ Caps. The hardest part was picking all the berries. Once I had them, I put them in a juicer and then strained the result through pantyhose. Then I slowly simmered the juice (with added sugar) for about an hour. Then I let it cool to room temp, added the yeast and followed the regular recipe from there. The raspberry wine was AWESOME. I would do it again if I ever get access to so many berries!
rastoma wrote:ezcaps wrote:I made an EXCELLENT raspberry wine using EZ Caps. The hardest part was picking all the berries. Once I had them, I put them in a juicer and then strained the result through pantyhose. Then I slowly simmered the juice (with added sugar) for about an hour. Then I let it cool to room temp, added the yeast and followed the regular recipe from there. The raspberry wine was AWESOME. I would do it again if I ever get access to so many berries!
Exactly how much of the finished cooked product did you use in a 2 liter bottle? How much water? How long did you let it ferment?
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