On brew day we brought 2 ½ gallons of water to ~185 degrees stir in 15 pounds of honey, 5 tsp Acid blend, and 5 tsp yeast nutrient. We let it cool to room temperature, about 80 degrees using an ice bath, poured the must into a Fermentation bucket and add enough water to give us 5 to 5 ¼ gallons. Pitched in White Labs Sweet Mead yeast , mixed well with all sanitized gear.
Notes: No yeast starter this time, but we aerated VERY well. Took a little longer to cool down. For the powders we added about 1/3 gal to the 1 gal jug, swirled it around till it looked good and dissolved then topped it off and put the airlock on top. The bars were frozen and then beaten to get them in the jugs.
Our Original Gravity was:
We added flavoring to the 1 gallon jugs as listed:
031 24oz Hershey Chocolate syrup
032 1, 6.8 oz Plain Hershey Chocolate Bar
033 2, 6.8 oz Special Dark Hershey Chocolate Bars
034 6oz by weight, Hershey dark coco powder
035 6oz by weight Nesquick coco milk mix
036 6oz by weight Hershey unsweetened coco powder
Here is a picture of what we have at the end of transfer day:
looks like 34 ( 6oz by weight, Hershey dark coco powder) trying to escape:
Sanitized a small spatula, cleaned the neck and replaced the airlock:
Here is a family shot: