Chocolate mead hasn't cleared after a year

[TheNerdyBee]

Hello!

I have six gallons of chocolate mead (the Lord Rhys Liquid Sex recipe) that have been in the primary for the recommended year. It's time to rack it, but the thing that worries me is that it still has not cleared much at all. It's still a pretty murky brown.

I did have to move this mead to a new apartment, then to a new house during the last year, and transporting it shook it up pretty well but it's been sitting still for six months now, so I would think that would have settled.

Is this cause for concern? Any recommendations on getting it to clear? Does it even matter if I'm planning on another year of bulk aging?

 

[bernardsmith]

Hi, The NerdyBee - and welcome.
Cocoa is a pain to clear. Does it ever clear? I generally use cocoa nibs in the primary and a bar of chocolate in the secondary (perhaps for 6- 8 weeks). Depending on the wine you might also consider using a chocolate malt (as in beer malt). I don't think cocoa powder is suitable if you are looking for a bright wine.

 

[gratus fermentatio]

Hi, The NerdyBee - and welcome.
Cocoa is a pain to clear. Does it ever clear? I generally use cocoa nibs in the primary and a bar of chocolate in the secondary (perhaps for 6- 8 weeks). Depending on the wine you might also consider using a chocolate malt (as in beer malt). I don't think cocoa powder is suitable if you are looking for a bright wine.

Bernard, what brand/style of chocolate bar do you use? Any problems with fat in the must/mead?
Regards, GF.

 

[bernardsmith]

I use a bar of Lindt 65% dark chocolate. It's 3.5 oz and have not had any problems with fat. In fact I have made wines from full fat milk (see the lactomel discussion on this forum) and have not had any obvious problems from the fat. By that I mean neither problems of the wine becoming rancid or the carboys or tubing etc being coated with fat. I suspect that the low pH cuts the fat and the alcohol inhibits spoilage.