Raw Cacao nibs, Mr Beer, stout, increasing alchohol content

[nominalgrevious]

I brewed two Mr Beer kits by instructions and have lurked around on here a bit, skimming the FAQs. Being a biologist with ADD, I decided it was time to start wildly experimenting. But since i need to drink the stuff and wait a day before starting, I may as well solicit general advice.

Specifically, I wanted to try a chocolatey stout based on the St Patrick's Irish stout. I bought cacao nibs and later found out they were supposed to be roasted. I don't have a scale, so I just filled up a small taster glass with 0.2 L nibs and vodka. See image 1. My plan was to let that sit overnight, then add that slurry when I pitched the yeast tomorrow. Has anyone tried raw nibs with a Mr. Beer kit?

I have a gallon bottle that I was going to use to rack half of it to and was going to add some more vodka nib mix and some vanilla extract to it then. The other half I would bottle as is. I don't have an airlock, just a cap. I guess I should ask if that's going to turn into a bomb. I should also ask if i really need a siphon.

Lastly, would adding extra sugar to the secondary ferment increase alchohol content? The side of the can says it should be 3.5% alchohol when it's done. I'm guessing this might be a bad idea without an airlock.

To sum up
1. Raw cacao nibs instead of roasted
2. Secondary fermentation in a jug with extra sugar, do I need an airlock or will it be non-detonating?
3. Any general advice?

 

[chocotaco]

If you add extra sugar at secondary, it will explode without some way to relieve the pressure. Some people have OK luck with wrapping the top tightly in a piece of sanitized aluminum foil instead of capping (if you really can't run out to the LBHS and get a drilled stopper and airlock, which will cost under 5 bucks). Lets the pressure out but generally doesn't let nasties in (but you are still risking an infection this way)

I haven't the slightest idea about cocoa nibs. You already did the vodka thing, so just try it and see what it's like. That's what "wild experimentation" is about.

 

[Math0]

I had no airlock when I did my first batch. You can always leave the lid on it without closing. It will work fine but more risky

 

[jro238]

1) Don't know--I would guess that they won't give as much 'cocoa' flavor, but I guess you'll find out. Why didn't you just toss them in the oven for a little while?

2) I would add any fermentables (excepting fruit) to the primary. No reason to add to secondary. In your case I would probably rack half out of the primary and add sugar at that point.

3) you have to have somewhere for the pressure to go. Airlocks/blow off tubes are nice but a loose lid or foil will work in a pinch, as the other posters have said.

4) I would taste some of the cocoa/vodka mix before adding more to your brew so you have some idea of flavors.