BrewOFin

Recipes 

I'm contemplating crafting a mead using unsweetened bakers chocalate. At the moment I'm looking at 3 gallons of water, 9 lbs of honey, and K1-V1116 yeast. I plan to melt it into warm water and then add the honey and so on.


Does anyone have any suggestions on how much Chocolate to use?

__________________
"I have had more beer on accident after moving to Wisconsin, than any other place I lived."

SafariBob

Recipes 

I would recommend using cocoa nibs over powder or bakers' chocolate. They have less oil and they will clear more quickly. I used cocoa powder in a mead 4 years ago and it is still cloudy. It tastes good, but looks funky.

Chocolate Nibs

__________________
"One man's theology is another man's belly laugh." -Robert A. Heinlein

- .... .- - / .. ... / .- .-.. .-..

gratus fermentatio

Recipes 

You might find this useful:
http://www.homebrewtalk.com/f30/our-chocolate-mead-experiment-94358/
Regards, GF.

BrewOFin

Recipes 

Thanks for the links guys, I will consider using nibs in the future. This time around I used the unsweetened bakers chocolate, because we had it in the house and it wasn't going to be used for anything else.

__________________
"I have had more beer on accident after moving to Wisconsin, than any other place I lived."