Cocoa mead started

I was refilling empty carboys today, and I thought about a cocoa mead. After doing some Google searches, I came up with this:

5 gallon carboy

1 - 16 oz. bag Navitas raw cacao powder
12 - lb raw local clover honey
2 - tsp Starwest Botanicals organic cinnamon powder organic
1 - Frontier naturals organic vanilla bean (these taste amazing on their own)
1 - pinch dolomite powder
1 - pinch azomite powder
1 - pinch potassium crystal
20 - Newmans own raisins
1/2 gallon Frontier Natural organic china black orange pekoe tea

Mix well with wine aerator.

Added two packs EC-1118 yeast, supposedly the cocao powder can make it hard to get the fermentation started.

Plan is to primary for 1 year, rack to secondary, age another year, then bottle. This is a kind of long term plan. But, based on how this smelled as must, I think I might need to get a few more these going to enjoy years down the road....

It sounds good. I checked my Chocolate mead is 1 year in. https://www.homebrewtalk.com/f30/stuff-had-better-worth-274400/

How is your cocoa mead doing? I just posted a picture of mine.

porcupine73 said:

1 - pinch dolomite powder
1 - pinch azomite powder
1 - pinch potassium crystal
20 - Newmans own raisins

Click to expand...

Is this for yeast nutrition? I'm relatively new to the mead game and, while I've heard of raisins being used as a yeast nutrient of sorts, I'm not as familiar with dolomite, azomite, and potassium being added like this. Could someone please explain?

Also...1 year int he promary? I know people have mixed feelings about autolysis but that still seems like such a long time.

There's a post in the "Post your mead in a photo" thread of a mead that was in Primary for 5 years.

Now THAT is a pipeline pic if i've ever seen one..

Looks like its at least 81 gallons.