Hey everyone, so I’m not exactly new to brewing, however I am with meads, I just find it interesting.
So I know they may be other threads I believe their called on this subject so if anyone can help me with linking I’d appreciate it.
I started making a chocolate strawberry mead thinking it’ll turn out like... you guessed it, a chocolate covered strawberry. First off chocolates, there’s many options out there, just wanna point out if your using powders make sure you understand the ingredients in them, hot chocolate for instance has dehydrated fats and preservatives so watch out. I opted to use Cacao nibs as some have asked about, I like to over flavor things as a result of my history with beers. So essentially I buy one pack of cacao nibs per gallon I make then toast them on a baking sheet at 350° F for 15-20 minutes ( always toast them for imparting flavor) other wise the flavors will be muted and lost then I boil them in water for 30 minutes before adding my honey, I know traditionally you would boil your honey in the water but I’m doing my own thing. So then after I get my nice hot chocolate water I added the honey and then soon after crash cooled it as you would for beer. I used 3 quarts of strawberry purée, may try with mashed strawberries another time. But I’ll keep y’all updated on how it turns out.
So I know they may be other threads I believe their called on this subject so if anyone can help me with linking I’d appreciate it.
I started making a chocolate strawberry mead thinking it’ll turn out like... you guessed it, a chocolate covered strawberry. First off chocolates, there’s many options out there, just wanna point out if your using powders make sure you understand the ingredients in them, hot chocolate for instance has dehydrated fats and preservatives so watch out. I opted to use Cacao nibs as some have asked about, I like to over flavor things as a result of my history with beers. So essentially I buy one pack of cacao nibs per gallon I make then toast them on a baking sheet at 350° F for 15-20 minutes ( always toast them for imparting flavor) other wise the flavors will be muted and lost then I boil them in water for 30 minutes before adding my honey, I know traditionally you would boil your honey in the water but I’m doing my own thing. So then after I get my nice hot chocolate water I added the honey and then soon after crash cooled it as you would for beer. I used 3 quarts of strawberry purée, may try with mashed strawberries another time. But I’ll keep y’all updated on how it turns out.