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If you dosed it right when you stabilized the first time, you shouldn't need to.

You absolutely did NOT miss the window to add fruit. Fruit added in primary (where the fermentation is what's drawing out the flavor), will give you fermented fruit/ wine properties, adding a nice complexity to your mead. Fruit added to secondary, (after stabilizing--- where the already...

Awesome! Thanks for sharing! Looking forward to trying this on a 1 gallon scale to see the flavor profile.

I noticed chocolate does eventually tend to fade. I really like the tincture idea. Now that I have those flip top bottles you shared, I want to do different tinctures with different toast levels of chocolate.

Did you ever post your final recipe for this? I remember being very intrigued by the ingredient list.🤔

Hoping to get mine going this weekend. Life happened & messed up my plans to make it last weekend.:rolleyes: It's only going to be my second bochet & I'm still trying to decide whether to use the stovetop, crock pot or sous vide method.

I washed about 75 bottles today to prep for bottling a few batches that have been bulk aging....some for almost a year...others for over a year.

It looks like it got melted. Anywhere near a heat source? Maybe just faulty material, like a bad batch. I had a couple of double bubble airlocks that went completely white, as if the alcohol in the mead had eaten away @ the plastic, but this is silicone or rubber, correct?

I bought some glass weights for that reason & they weren't heavy enough for the large bags of fruit I use for my melomels....the bags still floated, even with 8 glass weights in the bag

I never thought about this. Although, I will start doing this when making future batches to save time. Thanks for the tip.😉👍

When you put the must together

I agree with that. For me, a bochet should be @ least 51% caramelized honey for the fermentable sugars. I'm looking forward to this.

So, this will be your recipe to follow then, correct? Or are we each coming up with our own?

I could be down for mid January. Some time for the holidays to settle down. Anybody else interested?

Agreed. If there was a date that people could plan it around, that might appeal to a larger crowd/group. Not sure if a new thread should be started though. Would that help people see it?

I like the idea of this. I've blended a few different meads in the past, but it was just by the glass, not to keep aging. Who else can we get to get in on this?

He hasn't been seen in a really long time. You might have cobwebs forming waiting for an answer

I bottled my chocolate/cherry/vanilla/pomegranate tonight. I got (8) 16 oz Grolsch bottle @ 1.012. I kept 1/2 gallon aside & back sweetened that to 1.022, which got me 4 Grolsch bottles.....(for the people in my circle that like them sweeter).

I'll have to learn that trick 🤣. My freezer is chock-full right to the top. I gotta make some myself.🤨😁

This sounds intriguing Could you explain the faux ice cider, please? Thank you, in advance, if you do reply. Happy meading 😎