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Old 11-06-2011, 01:08 PM   #1
Pennachi
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Oct 2011
Bear, Delaware
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I started a chocolate mead last night.
3 gallon batch, Costco clover honey, 10 pounds, and one 8 ounce package of Hershey's cocoa powder, three small cinnamon sticks, red star premier cuvee yeast and 3 tsp of yeast nutrient.

I put it all in a carboy and slapped an airlock on it, wasn't thinking ( buddies were over and we were drinking)

It started fermenting very quickly, and now thick chocolate foam is pushing through the airlock. I have cleaned the airlock twice and gave up on it for now. I had a large cap from a 6.25 gallon demijohn loosely on top. I also put the whole carboy inside a 6 gallon bucket to contain the mess. When it slows down I'll put the air lock back on.

Question is: should I let it rock out the way it is. I'm going to let it age in the
carboy for at least a year. Or should I be concerned with losing so much chocolate flavor and adding more cocoa powder when the fermenting slows down?

I don't need a super heavy chocolate flavor but I would like to be able to notice it.

Thanks

 
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Old 11-06-2011, 02:44 PM   #2
huesmann
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Mar 2011
Kensington, MD
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You could just use a blowoff tube...

 
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Old 11-06-2011, 02:48 PM   #3
Pennachi
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Oct 2011
Bear, Delaware
Posts: 112
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I don't own one and the local store is closed today... I'm not too concerned about that right now, my concern is the chocolate flavor and if I should add more and if I do, when I should add it..

 
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Old 11-06-2011, 05:14 PM   #4
MedsenFey
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Jan 2010
Florida
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At the level you are using the chocolate will probably not be distinct. I find my taste buds need about 6 ounces per gallon to make it identifiable (YMMV). Adding more to secondary will be fine, but cocoa powder takes a long time to clear.
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Old 11-06-2011, 05:23 PM   #5
Pennachi
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Oct 2011
Bear, Delaware
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First question what is YMMV? Second question... So the chocolate is a wasted ingredient? Or you just wine know it is chocolate?

 
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Old 11-06-2011, 05:23 PM   #6
Pennachi
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Oct 2011
Bear, Delaware
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*won't

 
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Old 11-06-2011, 05:30 PM   #7
MedsenFey
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Jan 2010
Florida
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YMMV - Your Mileage May Vary
At lower levels I find cocoa powder adds some character that just doesn't come out and say "CHOCOLATE." I wouldn't say it is wasted, but it just doesn't give enough character at less than 3 ounces per gallon to be distinct.
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Old 11-06-2011, 05:42 PM   #8
Pennachi
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Oct 2011
Bear, Delaware
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Thanks,
I'll probably leave this batch as is. Using more cocoa on a future batch.

Is a year enough for the cocoa to clear?

 
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Old 11-06-2011, 05:46 PM   #9
MedsenFey
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Jan 2010
Florida
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Probably.
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Old 11-11-2011, 08:21 AM   #10
Waldmeister
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Nov 2011
Duisburg, Germany
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Hello
Dont use Cacao Powder.Use Oil or Alkohol with Cacao Flavor.Dont overfill the Bottle ,all you lose ,is a lose of flavor later.

 
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