I am getting ready to start my first mead. Since I have never done one and this is a modified recipe let me know what you think.
3 Gallon Batch
12 lbs Local Wildflower Honey
10 oz Unsweetened Cocoa Powder
2 Packages of Lalvin d-47 Yeast
4 tsp Yeast Nutrient - Divided
4 oz of pure Mexican Vanilla Extract
Spring water
Camden tablets
Day 1
Mix honey with warmed water to dissolve
Add remaining water to 3 gallon mark
Beat with a whisk for 5 minutes to aerate
Add 2 tsp yeast Nutrient and Chocolate during aeration
Pitch the 2 packets of yeast
Day 2
aerate while adding 2 more tsp of yeast nutrient
Day 3
aerate
Day 4-(24-30)
Allow to sit in primary fermenter
Day (24-30)
Rack to 3 gallon carboy and top off water to leave 1 inch of headspace in the carboy
Add vanilla extract to carboy
Let sit for 11 months
1 Day before racking the 2nd time - Add camden tablets
Rack to carboy 2
Backsweeten to approx 1.030
Let sit for an additional 12 months
Bottle
Idea from - http://www.noonelike.us/~rhys/chocolate mead.pdf
3 Gallon Batch
12 lbs Local Wildflower Honey
10 oz Unsweetened Cocoa Powder
2 Packages of Lalvin d-47 Yeast
4 tsp Yeast Nutrient - Divided
4 oz of pure Mexican Vanilla Extract
Spring water
Camden tablets
Day 1
Mix honey with warmed water to dissolve
Add remaining water to 3 gallon mark
Beat with a whisk for 5 minutes to aerate
Add 2 tsp yeast Nutrient and Chocolate during aeration
Pitch the 2 packets of yeast
Day 2
aerate while adding 2 more tsp of yeast nutrient
Day 3
aerate
Day 4-(24-30)
Allow to sit in primary fermenter
Day (24-30)
Rack to 3 gallon carboy and top off water to leave 1 inch of headspace in the carboy
Add vanilla extract to carboy
Let sit for 11 months
1 Day before racking the 2nd time - Add camden tablets
Rack to carboy 2
Backsweeten to approx 1.030
Let sit for an additional 12 months
Bottle
Idea from - http://www.noonelike.us/~rhys/chocolate mead.pdf