voodoochild7
Well-Known Member
I am going to pitch some champaing yeast into my secondary for an imperial stout I did the gravity came down from 1.083 to 1.025 I want it lower but my black malt profile is a bit high. I want to add some chocolate to mellow it out plus maybe some risidual sweetness my question is if I add some chocolate syrup to the mix will it kill the yeast there are probably some preservatives in there anyone every use chocolate syrup and if I use cocoa powder can I add that to the secondary I was thinking of mixing it with a bit of vodka to sterilize it.