newbiewinemaker
Well-Known Member
Hey everyone. I cut a 6 gallon chocolate mead recipe into a one gallon. Thoughts? Comments?
Thanks!
1 Gallon Chocolate Mead
-----------------------
3.5 lbs honey
3.5 oz Hershey's Cocoa Powder
1-2 Teabags infused in 1 cup hot water
1 tsp yeast nutrient
1/4 tsp yeat engergizer
1/2 tbls acid blend
Water to make 1 gallon total
1 sachets ted star premier curvee wine yeast
Use 1 pint of warm water containing a teaspoon of dissolved sugar
and a pinch of yeast nutrient to make a yeast starter solution to
get the yeast propagating. Pour the honey (unboiled) into the primary.
Use some of the water to get all the remaining honey from the
honey bottles and add this to the primary. Add 1 gallon of water and
stir well to dissolve
Put the teabags into 1 cup of hot water and set aside.
Now prepare the cocoa powder.
Place a cup of water in a blender and turn it on to its
lowest setting while slowly pouring 3.5 ounces of cocoa the powder into it.
After a minute, add this to the primary
Check the tea. When water is dark, press teabags and add the tannic water
to the primary along with the acid blend, yeast nutrient and yeast energizer.
Check temperature to ensure it is no colder than 65 degrees F.
and no warmer than 80. Starting s.g. should be around 1.130.
Slowly and gently add the yeast starter solution to the surface of the must
(pour the solution into a large spoon held horizontally on the surface of
the must to avoid pouring deep). Do not stir
Cover primary and move it to a warm place. After 24 hours stir shallowly.
After another 24 hours stir deeply. Transfer to secondary when vigorous
fermentation subsides. Top up with pure honey, stir well with a sanitized
wooden dowel, then affix airlock. Keep a record of how much honey you use for topping up, but do not exceed .85 cups
After adding that much, start topping up with water.
Rack 30 days later, again topping up with pure honey,
and 3 months after that (same drill as before).
After additional 3 months, rack if needed and stabilize
with potassium sorbate and potassium metabisulfite.
Set aside for 6 additional months.
Thanks!
1 Gallon Chocolate Mead
-----------------------
3.5 lbs honey
3.5 oz Hershey's Cocoa Powder
1-2 Teabags infused in 1 cup hot water
1 tsp yeast nutrient
1/4 tsp yeat engergizer
1/2 tbls acid blend
Water to make 1 gallon total
1 sachets ted star premier curvee wine yeast
Use 1 pint of warm water containing a teaspoon of dissolved sugar
and a pinch of yeast nutrient to make a yeast starter solution to
get the yeast propagating. Pour the honey (unboiled) into the primary.
Use some of the water to get all the remaining honey from the
honey bottles and add this to the primary. Add 1 gallon of water and
stir well to dissolve
Put the teabags into 1 cup of hot water and set aside.
Now prepare the cocoa powder.
Place a cup of water in a blender and turn it on to its
lowest setting while slowly pouring 3.5 ounces of cocoa the powder into it.
After a minute, add this to the primary
Check the tea. When water is dark, press teabags and add the tannic water
to the primary along with the acid blend, yeast nutrient and yeast energizer.
Check temperature to ensure it is no colder than 65 degrees F.
and no warmer than 80. Starting s.g. should be around 1.130.
Slowly and gently add the yeast starter solution to the surface of the must
(pour the solution into a large spoon held horizontally on the surface of
the must to avoid pouring deep). Do not stir
Cover primary and move it to a warm place. After 24 hours stir shallowly.
After another 24 hours stir deeply. Transfer to secondary when vigorous
fermentation subsides. Top up with pure honey, stir well with a sanitized
wooden dowel, then affix airlock. Keep a record of how much honey you use for topping up, but do not exceed .85 cups
After adding that much, start topping up with water.
Rack 30 days later, again topping up with pure honey,
and 3 months after that (same drill as before).
After additional 3 months, rack if needed and stabilize
with potassium sorbate and potassium metabisulfite.
Set aside for 6 additional months.
