I'm contemplating crafting a mead using unsweetened bakers chocalate. At the moment I'm looking at 3 gallons of water, 9 lbs of honey, and K1-V1116 yeast. I plan to melt it into warm water and then add the honey and so on.
Does anyone have any suggestions on how much Chocolate to use?
Does anyone have any suggestions on how much Chocolate to use?