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Old 03-03-2011, 01:34 AM   #11
jscholtes
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Jan 2011
Milwaukee, WI
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Did you use natural or dutch process cocoa powder? I read that the difference is that the dutch process cocoa powder is not acidic.
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Primary: (empty) | Secondary: Pomegranate Melomel, Hibiscus Ginger Methyglin | Bottled: Red Chai Methyglin, Hard Cider, JAOM (modified), Blueberry Melomel, Blood Orange Hefeweizen, Perry, Ames Artisanal Honey Show Mead, Agave Cyser | Kegged: (empty)

 
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Old 03-03-2011, 01:48 AM   #12
OneCerebralSamurai
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Jan 2011
Desert, USA
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I used "raw" cacao:

http://livesuperfoods.com/raw-foods/...ao-powder.html

 
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Old 03-03-2011, 05:14 AM   #13
mmadmikes1
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May 2009
Washington ST
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if that maxs out the 1118 WOW it is going to get some people messed up

 
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Old 03-05-2011, 12:26 AM   #14
oldmate
 
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Jun 2010
Sydney, Australia
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A little late to this, but I will join in for a 5 gal batch.

Hopefully this has potential to mix with my spiced banana mead. Mhmm, spiced banana and chocolate mead? Sounds deadly to me.

 
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Old 03-07-2011, 03:04 PM   #15
LightningInABottle
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Sep 2009
Ann Arbor
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Quote:
Originally Posted by OneCerebralSamurai View Post
It looks like degassing REALLY, REALLY has a large effect (I read the sticky, so that's why I did it this time).

@ 6day SG = 1.076 (8 point drop) and the mead is extremely "fizzy". I'm still way below the alcohol tolerance of the yeast, so it's pretty clear that it's the CO2 that's slowing them down.
Actually I don't degass @ all and mine routinely break the 1/3 point on day 3 or 4. I'm still am not convinced that degassing works untill I see the data. I've followed all the links and still haven't seen any good data sets that prove this point. My SGs are very close to what you have going now. I think SNA is the key to getting your mead moving.

You mead does sound tastey though. You might consider chilli's in the secodary because that is how the Mayans traditionally drank their cocao.
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Old 03-09-2011, 12:43 AM   #16
LexxTalon
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Feb 2011
Tampa Bay, FL
Posts: 53

I'm planning to put together "Lexx Talon's End of Days" brew... which I'm thinking will be more of a cyser... with Vanilla Bean Tea... and I'd like to put a vial or two of my blood into it. Come on... if you're going to do an apocalypse brew... gotta go all the way!

I will have it medically drawn... and My blood is clean... I'll have it double checked before putting it in just to be certain.

I'm wondering whether to add it with the primary... or at secondary. I don't think that the mineral taste will be much of an issue... and the color probably won't be very prominent... but I think the idea is really cool.

anyone have any opinions as to how this may affect the cyser? Or what other possible issues could arise in attempting this?
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Old 03-09-2011, 12:47 AM   #17
LexxTalon
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Feb 2011
Tampa Bay, FL
Posts: 53

I may also add a little coloring for effect... lol!
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A cold pint and another one!

 
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Old 03-09-2011, 01:48 AM   #18
Pumper
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Mar 2011
monument, CO
Posts: 6

Quote:
Originally Posted by LexxTalon View Post
Come on... if you're going to do an apocalypse brew... gotta go all the way!

I will have it medically drawn... and My blood is clean... I'll have it double checked before putting it in just to be certain.
If you are going "all the way", then just nick an artery and let er rip into the primary fermenter. if this is truly an end of the world brew then forget the medical junk

 
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Old 03-09-2011, 01:58 AM   #19
OneCerebralSamurai
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Jan 2011
Desert, USA
Posts: 77
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Quote:
Originally Posted by LexxTalon View Post
I'm planning to put together "Lexx Talon's End of Days" brew... which I'm thinking will be more of a cyser... with Vanilla Bean Tea... and I'd like to put a vial or two of my blood into it. Come on... if you're going to do an apocalypse brew... gotta go all the way!
Interesting. I applaud your zeal... but I guess I won't ask to exchange a bottle....

 
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Old 03-09-2011, 03:47 AM   #20
LexxTalon
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Feb 2011
Tampa Bay, FL
Posts: 53

Lol! Yeh... It would obviously be for only the closest... And most brave... Of friends... Heh!
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