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Old 11-07-2011, 12:11 PM   #1
Pennachi
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Oct 2011
Bear, Delaware
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I have decided to add more cocoa to my 3 gallon batch of chocolate cinnamon mead. I originally put in 8 ounces of Hershey's cocoa. I now realize this wasn't enough plus I believe lost a lot of it in the kreuzen before I slapped on a blow off tube.

How much more cocoa do you guys think I should add?

Also what do you think the best way to add the cocoa is?
Right now the mead is in a 3 gallon carboy, I do have a spare 6 gallon carboy. (Hobby fund is tapped, can't buy anymore equipment anytime soon)
I was thinking siphon half of the mead into the 6 gallon, add more cocoa, do you think 8 ounces would be enough? Or should I go 16 more ounces? Siphon the rest of the mead on top, stir with degassing rod. Siphon back into the 3 gallon.

Do you see any big problems with this?

When?
I am new to this whole game. What am I looking for before I rack mead or wine?
No noticeable airlock activity?
A certain sg?
Just an amount of time?
Then racking how often is healthy for the mead or wine?

Also when should I be using campden tablets? Or should I?


Only three Weeks into this hobby and I'm hooked.
Thanks everyone, you have been a great help already.

 
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Old 11-07-2011, 02:04 PM   #2
huesmann
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Mar 2011
Kensington, MD
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Just draw a little of your must into a sanitized container, stir in your cocoa so that it's smooth, minimal clumps, pour it back into the fermenter.

Your first racking should be when airlock activity slows. I generally do it at about 20-30 seconds between bubbles because I'm too lazy to take hydro readings.

 
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Old 11-07-2011, 02:14 PM   #3
Pennachi
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Oct 2011
Bear, Delaware
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Should I do that now or wait for the fermentation to slow?

 
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Old 11-07-2011, 02:39 PM   #4
klcramer
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Apr 2006
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What was the recipe? Been thinking of a chocolate mead for a while.

 
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Old 11-07-2011, 03:01 PM   #5
Pennachi
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Oct 2011
Bear, Delaware
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Honestly I kinda just made it up, I used 10 pounds clover honey, 3 small cinnamon sticks, 8 ounces of Hershey's cocoa and premeir cuvee (sp?) Yeast and 3 tsp of nutrient. Im def going to add more cocoa asap

 
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Old 11-07-2011, 04:30 PM   #6
kc_in_wv
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Oct 2010
Princeton, West Virginia
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How strong do you like your chocolate? I like mine pretty strong. When I was a kid my mom couldn't keep bakers chocolate because I would always be nibbling on the semi sweet and unsweetend bars. To me the 95% Cacao bars in the store are good.

The reason I say this is your personal taste will direct how much cocoa you use.

I used 3 quarts jars of honey which will weigh in the neighborhood of 8 1/2 lbs. In about 2 1/2 gallons of water I got a SG of 1.125 If this finishes out at 1.00 the alcohol would be about 16% which is higher than I like it. I have room for more water in the carboy so I will add water to dilute it now that the primary fermentation is done.
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Old 11-07-2011, 04:43 PM   #7
Pennachi
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Oct 2011
Bear, Delaware
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I am more of a milk chocolate kinda guy, I would like a decently strong chocolate taste in this mead, I just don't know how much to add... Suggestion?

 
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Old 11-07-2011, 07:11 PM   #8
kc_in_wv
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Oct 2010
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No idea. I am still expermenting myself.
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Old 11-07-2011, 07:43 PM   #9
Pennachi
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Oct 2011
Bear, Delaware
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Well im going to add at least another 8 ounces....

 
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Old 11-08-2011, 02:38 AM   #10
biochemedic
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Jun 2010
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If you want a strong chocolate taste, you will need to have some residual sweetness...if your yeast drys this out, you will need to stabilize and backsweeten, otherwise there will just be an odd bitterness from the cocoa (kc in wv would like it...) I've found that this is just one of those flavors that most people percieve better with some associated sweetness...for me it doesn't take much, so I usually only backsweeten to about 1.010
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