Chocolate mead.

[Spiker712]

Their done with fermentation now reading 0.999 they’ll probably drop slightly more as the week carry’s on but, onto clarifying next week.

I Adjusted the flavor profile on the barrel aged Raspberry taste great now. Needed citric acid, and flavor added back to it.

 

[Spiker712]

No Because that is what imparts the chocolate flavor.

Not necessarily but I can imagine their being oils in the Cacao. That’s why I was telling the others how the blue berry was foaming while the chocolate was not.

 

[Spiker712]

Im highly positive chocolate is a type of sugar, the fact that there’s fats or acids in it is more I’m part due to the make of where you get it ergo a nut would be protein/fats and in the jungle/acid, but that’s just me. During the process of extracting the flavor I was well over 1.500 gravity and the cacao nibs were the only thing I had used at the time. It wasn’t until I later added the strawberry that the gravity had reduced.

 

[Ty520]

Raw cacao is very very low sugar. It is fiber,protein and fat, which is why nibs are ok for diabetics.

If you use chocolate,then you'll get sugar.

Most if not all commercial chocolate wine uses chocolate syrups