How to Make Milk Chocolate Wine
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- Опубликовано: 9 сен 2024
- A Couple of months after making this wine we popped open a bottle for a taste test. Watch how good Chocolate Wines tastes - • Tasting The Milk Choco...
As you know, I like to make interesting wines. I’ve seen some posts on Instagram for adding chocolate to red wine to make a milk chocolate wine drink. But, that’s not really chocolate wine.
For a full list on ingredients, equipment and the method, then visit the Brewbitz How To Make Milk Chocolate Wine Recipe page - www.brewbitz.c...
There are a couple of recipes on the forums for chocolate wine and the comments usually associated with them say that they are slightly bitter but very fruity in flavour.
Now, I’m not too keen on dark chocolate, so I thought I would come up with a recipe for milk chocolate wine. And this is it. Milk chocolate wine!
The recipe is pretty easy I’ve also added some orange into my wine because I like chocolate oranges. But I know that’s not to everyone’s taste so if you don’t like orange chocolate then reduce the orange to a half or even drop it out altogether.
The wine Has a nice chocolate aroma with a hint of orange and the vanilla with the lactose really turns this into milk chocolate. Smooth, silky, slightly sweet, this is a rich decadent wine that takes a few months to mature.
Drink it slightly chilled, but not too cold, just like you would a red wine and then you will get all the rich chocolate aromas.
So in our video we show you how easy it is to make milk chocolate wine. It takes about six weeks from starting to bottling but it’s worth it. And with only an aging of about 3 to 6 months in the bottle this is a very quick wine to enjoy.
The method is slightly different than most other wines, but if you’ve seen our apple and blackcurrant crumble or our rhubarb and custard wine recipes and this is not that dissimilar.
Why not have a go at making this wine and let us know in the comments below how you get on and if you enjoyed it.
Cheers for now and happy brewing
Davin and the Brewbitz team.
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Always wait 12 to 24 hours after adding the Pectolase, before adding the yeast. Also loosely fit the bucket lid rather than fastening it down tightly.
No need to degas by shaking or using a drill, it will happen naturally if left in a cool place. The same method will let the wine clear without additives.
Hi will. Thanks for the comment.
Just to help, adding pectolase can be done at any point, even post fermentation. If you are making a fruit wine, then its usually good practice to leave the fruit with pectolase for 24 hours for it to break down the cell walls, but not so needed with cocoa powder.
As we are not leaving this in the demijohn to naturally clear, it needs to be degassed or it can prevent the finings working as efficiently. It also helps the potassium sorbate kill the remaining yeast.
This wine is best served young, 3-6 months old, so degassing is recommended.
Hope this helps.
I really enjoy your instructional videos. Entertaining and teaching us to neatly produce quality home made beverages. Thank you Davin and James.
Cheers. Glad you are enjoying the videos.
I’ve just started making the blackberry wine you did a video on and thought the other day I’d love to see if there was any chocolate wine. Here I am not disappointed 😂 can’t wait to try this
Perfect timing. Hope you enjoy them.
LOVE your longer hair!
Thanks. Its all been chopped off. Gonna have to grow it again.
Thanks for making this video. I'm improvising this recipe, I'm definitely using the cacao and lactose concept. Cause the hard taste of cacao might put people off. I definitely want the lactose to soften the flavor some. I'm making ten gallons in one batch. I'll be using black cacao, 16 tablespoons per gallon and 500 grams of lactose per gallon as well. I'm hoping this softens the polyphenols from the chocolate. ❤
Go careful on the amount of lactose. 400g is ideal to soften without making it too creamy or sweet.
Yeah that was a concern of mine...... I'm also a bit concerned with the laxative properties that it'll give someone.
Only if they are lactose intolerant.
Yum! Definitely have to try this. I think I still have one small demijohn free. The others are filled mostly with various meads - I'm in my mead phase, and elderflower wine.
Lactose is non fermentable, right?
Cool. Yeah, lactose is non fermentable. Its about 5times less sweet than the same amount of sugar, so you need quite a bit, but its the creamyness we want in this kit to make it into a milk chocolate.
@@Brewbitz I see. Thanks!
mmmmm milk chocolate booze 😄
Yep. Initial tastes are good
👍👍
Hi did u mention what % it was? I fast forward it abit, i made chocolate port years ago that was very nice. I may try and made it
Hi. The finished wine will work out around 11.5%. If you want it stronger, say 13%, just add an extra 115g of sugar at the beginning.
Question. Do you have to add the lactose in this wine, Or can you leave it without and just have the wine as it is?? Or will it just ruin the entire chocolate part of this wine? It looks so amazing in that orange colour!!!
He mentions right at the beginning that chocolate wine is made with dark chocolate 00:18 , he's using lactose to turn a dark chocolate wine recipe into a milk chocoolate wine. You can leave it out but you will probably need to add an unfermentable sugar like Sodium Saccharin to sweeten to take some of the bitter edge off before you bottle it (just add to taste).
I couldnt have said it better!
Lactose adds a gentle sweetness but also adds a creamyness to the wine. It takes the bitter edge off so it can be drank quite young. Dark chocolate wines need to be left at least 12 months in the bottle and then i still find even using “dutched” cocoa powder, its still bitter.
Were sultanas, oil free and sulphate free? If so, where did you get them from?
Hi. They were just sultanas from the supermarket. Grapes are unlikely to be sulphite free as they are regularly sprayed with a sulphur based spray to help prevent moulds. As sultanas are dried grapes, they are likely to have sulphites.
Sulphites are naturally made by the yeast during fermentation anyway, so even if they were sulphite free, the yeast will have naturally made some anyway.
And remember, the body needs sulphite to turn into sulphate to help keep the body healthy.
Had to watch seems a weird brew.carnt wait for the opening taste
Initial sneaky tastes are good!
Hi, do you have a recipe for gooseberry wine please ???
Hi. Yes, but I’ve not made it on video yet. Here is our Gooseberry Wine Recipe www.brewbitz.com/pages/gooseberry-wine-recipe
Thanks Davin, great channel mate, 👍
@johncharles6498 cheers