Originally Posted by K9Handler
While in primary how often, if at all do you guys recommend stirring the must to reincorporate the lees?
Twice a day is my protocol. Gives me a chance to visually inspect.
In regards to using chocolate infused honey, simply bypass that and make a chocolate mead of your own. I have made several chocolate wines/meads and they are fabulous. Nothing like a commercial chocolate wine, ick. You can go as simple as adding one cup of Hershey's syrup to a gallon of clear mead/melomel and in a matter of days this will drop out and infuse your mead with chocolate(just remember to use k-meta and sorbate if you want to retain the sweetness). I actually did this to a gallon of JMAO--fantastic!! Also, when bottling a basic mead with syrup added you can add a few drops of vanilla and voila! You can also use a quality unsweetened cocoa powder, dutch processed preferred, (or basic Hershey's unsweetened) 4oz by weight per gallon, while in primary. This does need headspace initially and creates chocolate fudge sludge lees--but wow! And if you plan on aging the mead 1-2 years anyway, well, a great time to use cocoa. Others use roasted nibs or actual chocolate bars. Can also incorporate fruit for a chocolate-fruit mead. Limited only by your imagination and carboys!!