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View Poll Results: How long in the Primary?
1 month 6 37.50%
3 months 6 37.50%
6 months 1 6.25%
9 months 0 0%
12 months 3 18.75%
Voters: 16. You may not vote on this poll

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Old 01-19-2009, 09:30 PM   #21
brauhausjoe
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Just wanted to give an update, almost a month later and here is what they are looking like.



From left to right we have:

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

Dont think we are going to make the 1 month racking time. Sorry. I should have thought a little better when I put it up.



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Old 01-19-2009, 09:53 PM   #22
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search the interent and see if you can find compressed cocao. they sell it in the caribbean islands like Dominica and Haiti. It is very unrefined and might be perfect for your chocolate mead.



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Old 01-19-2009, 10:09 PM   #23
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Wow! I've never been much of a mead fan but I'm watering at the mouth looking at those pics! Kudos on the experiment. I'm sure you'll have one hell of a recipe out of it.

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Old 01-20-2009, 12:12 AM   #24
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Quote:
Originally Posted by blackwaterbrewer View Post
search the interent and see if you can find compressed cocao. they sell it in the caribbean islands like Dominica and Haiti. It is very unrefined and might be perfect for your chocolate mead.
Thanks, Maybe we will give it a shot for our next round.

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Wow! I've never been much of a mead fan but I'm watering at the mouth looking at those pics! Kudos on the experiment. I'm sure you'll have one hell of a recipe out of it.
Thanks eschatz, We are actually new at mead, this board has been a great help. We plan to follow this through, the recipe will be out there for all to use. The only bad thing it (if you consider it bad) is the wait. Wish I could taste it now!

We will keep everyone updated as we go.
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Old 03-22-2009, 04:26 PM   #25
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21 March 09: 3 months later, we racked to secondary. We set them out about an hour before racking. We did not take gravity reading this time. We will when we bottle. We did not know how much we were going to have.



Here is an after-rack shot:



We tasted; yes we know to early. Not ready yet. Give it time.....with that said, here is what we and the wifes came up with:

031 – 24oz Hershey Chocolate syrup:
Light Chocolate smell and taste, very smooth
032 – 1, 6.8 oz Plain Hershey Chocolate Bar
Creamy buttery texture, not a bad taste. Low Alcohol taste.
033 – 2, 6.8 oz Special Dark Hershey Chocolate Bars
More chocolate taste (cocoa). Higher Alcohol burn, but not in a bad way
034 – 6oz by weight, Hershey dark coco powder
Smells really good, bitter chocolate taste.
035 – 6oz by weight Nesquick coco milk mix
Light chocolate aroma. Very sweet with just a hint of chocolate. Very smooth
036 – 6oz by weight Hershey unsweetened coco powder
Smells great, same as 34 but rounder. Definite bitter cocoa flavor
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Old 03-22-2009, 09:30 PM   #26
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Awesome! I would love to hear some final words on this when you bottle. Did you prime the carboys with any co2 before or after your racking, since you do have a fair amount of headspace, or is it still fermenting strongly at this point? I would hate to hear the final tasting went poorly because of oxidation.

I am thinking of doing one or two gallons of this in a month or two and would love to use your research as a base for mine

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Old 03-22-2009, 11:16 PM   #27
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Quote:
Originally Posted by Tusch View Post
Awesome! I would love to hear some final words on this when you bottle. Did you prime the carboys with any co2 before or after your racking, since you do have a fair amount of headspace, or is it still fermenting strongly at this point? I would hate to hear the final tasting went poorly because of oxidation.

I am thinking of doing one or two gallons of this in a month or two and would love to use your research as a base for mine
Thank You. We will be keeping everyone informed as we progress. No, we did not prime with CO2; *so far* it has not been a problem. You are right, oxidation would be rather upsetting.

Our idea with this is to shoot for taste. Once we have the taste we want, we will do larger batches and take better gravity readings, ect.
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Old 03-22-2009, 11:40 PM   #28
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Awesome, sounds like by the time I have open carboys you will have some proven recipes for me

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Old 03-23-2009, 03:19 AM   #29
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[QUOTE=brauhausjoe;1212418]21 March 09:




are you worried at all about all that headspace?

EDIT: somehow i missed above

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Old 03-24-2009, 12:37 AM   #30
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[QUOTE=scinerd3000;1213375]

Quote:
Originally Posted by brauhausjoe View Post
21 March 09:

are you worried at all about all that headspace?
Psst... read two posts before yours.


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