I've been reading various "chocolate mead" recipe's for days, until I've utterly confused myself, and am back at square one... So NOW I'm going to ask for advice.
Here's what I know -
I want to make a "semi-sweet" chocolate mead. (I am aware that I'm in for at LEAST a couple years of aging until some of the bitter funky flavors age out... I'm OK with that).
I am going to do a 3 Gallon Batch (since that's what I have honey enough for).
I plan on using a Wildflower honey (from Mt Adams Honey in WA state).
I plan on using 1/2 lb of Cocao Nibs AND 1/2 lb of organic dutch process cocoa powder (unsweetened).
I Plan on using the zest of one orange to give it a "hint" of orange flavor.
I cannot decide on a yeast! I have K1V-1116, K1V-1118, and 71B available. I don't know what my local homebrew store stocks (they are typically closed when I am off work, and I haven't been in there in many months...) but I am amenable to any yeast they stock.
I plan on beginning in a 5 Gallon brew bucket, with Cocoa Powder and Nibs...
Why a 5 Gal for a 3 Gal batch? Well, I've read many times that Chocolate Meads have a high tendency to produce "Chocolate Geysers", which I'd like to keep off my ceiling!
I plan on adding nutrients at 1/3 and 2/3 sugar break.
A couple days after the 2/3 sugar break, I plan on racking out of the 5Gal bucket into a 3 Gallon Carboy, and onto a fresh 1/2 lb of Cocoa Nibs, and adding the Orange Zest.
Here it will rest for an undetermined amount of time, until racked into another 3 Gallon Carboy for aging. Bottle at 1 year. Age at least another year.
So...
My questions, I beg of thee to assist me with!
1. I thought I had a handle on Starting Gravity and "lbs of honey per finished gallon of Mead" - but reading the Chocolate Mead recipe's have got me very confused. I suggestion of how much honey I should be planning on for a "Semi-Sweet" finished mead... I am not hung up on a particular ABV target, anyplace above 10% and I'm happy. I would even be happy backsweetening if necessary.
2. Of the three yeasts I have on hand, (1118, 1116, and 71B), is there a clear "winner" for retaining chocolate flavors? or should I plan to get something tomorrow when I'm at the Homebrew Store? I know 1118 has the reputation of being the 'unstoppable juggernaut' of yeasts, tearing flavors out of their mothers arms and tossing them overboard recklessly...
I was leaning towards 1116 (since I've used it before).
3. is there anything else seriously wrong with this plan that you can see???
I only have two batches of Mead under my belt... I've done a lot of reading, but my hands-on experience is a little short
Tips, Links, criticisms, and questions, are all welcomed!
Paul F.
Here's what I know -
I want to make a "semi-sweet" chocolate mead. (I am aware that I'm in for at LEAST a couple years of aging until some of the bitter funky flavors age out... I'm OK with that).
I am going to do a 3 Gallon Batch (since that's what I have honey enough for).
I plan on using a Wildflower honey (from Mt Adams Honey in WA state).
I plan on using 1/2 lb of Cocao Nibs AND 1/2 lb of organic dutch process cocoa powder (unsweetened).
I Plan on using the zest of one orange to give it a "hint" of orange flavor.
I cannot decide on a yeast! I have K1V-1116, K1V-1118, and 71B available. I don't know what my local homebrew store stocks (they are typically closed when I am off work, and I haven't been in there in many months...) but I am amenable to any yeast they stock.
I plan on beginning in a 5 Gallon brew bucket, with Cocoa Powder and Nibs...
Why a 5 Gal for a 3 Gal batch? Well, I've read many times that Chocolate Meads have a high tendency to produce "Chocolate Geysers", which I'd like to keep off my ceiling!
I plan on adding nutrients at 1/3 and 2/3 sugar break.
A couple days after the 2/3 sugar break, I plan on racking out of the 5Gal bucket into a 3 Gallon Carboy, and onto a fresh 1/2 lb of Cocoa Nibs, and adding the Orange Zest.
Here it will rest for an undetermined amount of time, until racked into another 3 Gallon Carboy for aging. Bottle at 1 year. Age at least another year.
So...
My questions, I beg of thee to assist me with!
1. I thought I had a handle on Starting Gravity and "lbs of honey per finished gallon of Mead" - but reading the Chocolate Mead recipe's have got me very confused. I suggestion of how much honey I should be planning on for a "Semi-Sweet" finished mead... I am not hung up on a particular ABV target, anyplace above 10% and I'm happy. I would even be happy backsweetening if necessary.
2. Of the three yeasts I have on hand, (1118, 1116, and 71B), is there a clear "winner" for retaining chocolate flavors? or should I plan to get something tomorrow when I'm at the Homebrew Store? I know 1118 has the reputation of being the 'unstoppable juggernaut' of yeasts, tearing flavors out of their mothers arms and tossing them overboard recklessly...
I was leaning towards 1116 (since I've used it before).
3. is there anything else seriously wrong with this plan that you can see???
I only have two batches of Mead under my belt... I've done a lot of reading, but my hands-on experience is a little short
Tips, Links, criticisms, and questions, are all welcomed!
Paul F.