Mandarin Chocolate Wine

started 2/22/10

  • 7 pounds mandarins peeled
  • 24 oz.  chardonnay  juice concentrate
  • 1/2 gallon orange juice
  • 2.5 tsp. tartaric acid
  • 5# (+-) sugar dissolved in water
  • banana
  • 2 tsp. pectic enzymes
  • 1 cup chocolate powder (dissolved in the warm sugar water
  • Yeast- EC118

SG. 1.080

PH: 3.8

preparing the mandarin oranges

orange juice and oranges

disolving sugar

added chocolate

secondary- 3/8/10

 

 

 

 

 

 

 

 

 

 

Bottled 12/29/11

 

 

Published on February 17, 2010 at 9:48 PM  Comments (4)  

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4 CommentsLeave a comment

  1. just checking if the date here is right, did you really leave this in the secondary for a year and a half? is that required? any additional notes on this one? thanks

    • it took a very long time to clear, then I back sweetened it, and it clouded up.
      And a few other wines needed more attention…

  2. Great thanks. I made up a five gallon batch of the mojo last night.

    • Yea! keep us posted and lets compare the notes.
      You will like it!


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