I started a chocolate mead last night.
3 gallon batch, Costco clover honey, 10 pounds, and one 8 ounce package of Hershey's cocoa powder, three small cinnamon sticks, red star premier cuvee yeast and 3 tsp of yeast nutrient.
I put it all in a carboy and slapped an airlock on it, wasn't thinking ( buddies were over and we were drinking)
It started fermenting very quickly, and now thick chocolate foam is pushing through the airlock. I have cleaned the airlock twice and gave up on it for now. I had a large cap from a 6.25 gallon demijohn loosely on top. I also put the whole carboy inside a 6 gallon bucket to contain the mess. When it slows down I'll put the air lock back on.
Question is: should I let it rock out the way it is. I'm going to let it age in the
carboy for at least a year. Or should I be concerned with losing so much chocolate flavor and adding more cocoa powder when the fermenting slows down?
I don't need a super heavy chocolate flavor but I would like to be able to notice it.