Adding more cocoa for my chocolate mead - Page 2

kc_in_wv · 11-08-2011, 02:25 AM

Quote:

Originally Posted by biochemedic

If you want a strong chocolate taste, you will need to have some residual sweetness...if your yeast drys this out, you will need to stabilize and backsweeten, otherwise there will just be an odd bitterness from the cocoa (kc in wv would like it...) I've found that this is just one of those flavors that most people percieve better with some associated sweetness...for me it doesn't take much, so I usually only backsweeten to about 1.010

Thanks for your help.

Would you stabilize at 1.010, and then age?

**huesmann** · 11-08-2011, 01:33 PM

Quote:

Originally Posted by Pennachi

Should I do that now or wait for the fermentation to slow?

Now is probably better while your yeast is still cranking hard.

Pennachi · 11-08-2011, 01:49 PM

I plan on doing adding 8 ounces of cocoa tonight