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Old 12-10-2011, 05:17 PM   #1
BrewOFin
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Default Any suggestions for Chocolate Mead

I'm contemplating crafting a mead using unsweetened bakers chocalate. At the moment I'm looking at 3 gallons of water, 9 lbs of honey, and K1-V1116 yeast. I plan to melt it into warm water and then add the honey and so on.


Does anyone have any suggestions on how much Chocolate to use?


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Old 12-10-2011, 10:45 PM   #2
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I would recommend using cocoa nibs over powder or bakers' chocolate. They have less oil and they will clear more quickly. I used cocoa powder in a mead 4 years ago and it is still cloudy. It tastes good, but looks funky.

Chocolate Nibs


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Old 12-12-2011, 12:03 PM   #3
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You might find this useful:
http://www.homebrewtalk.com/f30/our-...eriment-94358/
Regards, GF.
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Old 12-22-2011, 03:11 PM   #4
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Thanks for the links guys, I will consider using nibs in the future. This time around I used the unsweetened bakers chocolate, because we had it in the house and it wasn't going to be used for anything else.
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