Chocolate Maple Mead help

[Bauerbrewery1989]

So here is my recipe, this will be the first batch i make in the new house. I still have most of my beer brewing equipment still packed. I was hoping for a lighter mead for this fall

Chocolate Maple Mead
Sweet Mead
Extract (5.00 gal) ABV: 10%
OG: 1.066 SG FG: 0.983 SG
IBUs: 0.0 IBUs Color: 8.2 SRM

Ingredients

10 lb - Honey
(100%) - 1.0 SRM

1 lb 8.0 oz - Maple Syrup
Backsweeten

1.00 tsp - Yeast Energizer
Primary

2 pkg - Lalvin D-47
Lallemand - Lalvin #D-47

3.00 tsp - Yeast Nutrient
Primary

2.00 Items - Vanilla Bean
Secondary

8.00 oz - Cocoa Nibs
Secondary


My question is, is there any way I can add the nibs and vanilla bean without soaking it? I was thinking of adding it at the same time I stabilize. I would like to have a sweet, mellow mead for cool fall nights.

 

[MarshmallowBlue]

You can create an extract in neutral spirit, then add those extracts to the mead. Just soak the beans and nibs in enough vodka to cover them for a couple weeks.

If you meant without soaking it in vodka, yes, you can add them right into the secondary for bulk aging.

 

[Bauerbrewery1989]

Alright, thanks. I figured as much but wanted to be sure. I don't want to use vodka, so I'll add the cocoa nibs and vanilla in as I stabilize, and let it bulk age for awhile.

 

[ostensibly]

I'd start tasting it several days after adding the vanilla - it can get overpowering pretty quickly. From what I've read of chocolate mead, it takes upward of a year for the flavor to settle down.

 

[MarshmallowBlue]

I'd start tasting it several days after adding the vanilla - it can get overpowering pretty quickly. From what I've read of chocolate mead, it takes upward of a year for the flavor to settle down.

Vanilla does come on quickly, but also fades back. I left my beans in secondary for a couple months and had no overpowering vanilla, however it is present, which is why I put it in there in the first place, so YMMV I guess.

 

[Bauerbrewery1989]

I've heard vanilla fades as well. I was hoping only 2 beans would give it a very suble vanilla flavor to accentuate the chocolate. As I'll be aging this for a while I figured the flavors would meld together with time.