kingmoltar
Member
I made a batch of mead with chocolate as one ingredient. I am debating weather or no to make 2 more batches trying two different methods.
Method i used was to take bakers chocolate and melt it in hot water, then added the honey.
Optional methods are:
1st: Take bakers chocolate and NOT melt it in the water, just put it in the fermenter and add the must.
2nd: Use cocoa powder and have it in the fermenter when I add the must
any advice or thoughts would be appreciated
I will put up the recipe if it turns out, but i just made it last night and want to wait until i see if it is a drinkable product.
Method i used was to take bakers chocolate and melt it in hot water, then added the honey.
Optional methods are:
1st: Take bakers chocolate and NOT melt it in the water, just put it in the fermenter and add the must.
2nd: Use cocoa powder and have it in the fermenter when I add the must
any advice or thoughts would be appreciated
I will put up the recipe if it turns out, but i just made it last night and want to wait until i see if it is a drinkable product.