I've read a handful of threads across this site's history about chocolate mead, and I wanted to join in and provide updates on my batch. I'm going to try a very simple recipe using a chocolate extract (this one says it also has a touch of vanilla, which still sounds good) and document how that goes for me here.
Today, I started a gallon of traditional mead with 3lb wildflower honey, whole packet of Lalvin EC-1118 yeast and a bit of Fermaid O nutrient. I was considering some other honey options, namely buckwheat because of its color and flavor profile reminding me of brown sugar, so I thought a slightly chocolate chip cookie themed chocolate mead would be interesting. Reading about buckwheat mead, though, I don't think I have the patience to treat the honey properly or wait long enough to get past the bad smells and flavors. I know chocolate may also take a long time, but I wanted to reduce my variables for my first experiment.
I'm hoping no more than 8oz of chocolate extract will be necessary, and that I'll still get a good chocolate taste despite not using cacao nibs or cocoa powder. Only time will tell, though. I'll add the extract after racking in a month or two and start monitoring its flavor every couple of weeks after that. I'm thinking 2oz at a time a few weeks apart so I can document the taste, even though I know it'll take a long time to really develop; I don't want to wait 6 months for ever 2oz, especially if it turns out to not be enough. If I keep to this schedule and don't rush it then I should have added all of the chocolate extract in my 8oz bottle by the end of the year or during December. By then, hopefully, I'll also know if I want more than 8oz for this recipe.
Wish me luck!
Today, I started a gallon of traditional mead with 3lb wildflower honey, whole packet of Lalvin EC-1118 yeast and a bit of Fermaid O nutrient. I was considering some other honey options, namely buckwheat because of its color and flavor profile reminding me of brown sugar, so I thought a slightly chocolate chip cookie themed chocolate mead would be interesting. Reading about buckwheat mead, though, I don't think I have the patience to treat the honey properly or wait long enough to get past the bad smells and flavors. I know chocolate may also take a long time, but I wanted to reduce my variables for my first experiment.
I'm hoping no more than 8oz of chocolate extract will be necessary, and that I'll still get a good chocolate taste despite not using cacao nibs or cocoa powder. Only time will tell, though. I'll add the extract after racking in a month or two and start monitoring its flavor every couple of weeks after that. I'm thinking 2oz at a time a few weeks apart so I can document the taste, even though I know it'll take a long time to really develop; I don't want to wait 6 months for ever 2oz, especially if it turns out to not be enough. If I keep to this schedule and don't rush it then I should have added all of the chocolate extract in my 8oz bottle by the end of the year or during December. By then, hopefully, I'll also know if I want more than 8oz for this recipe.
Wish me luck!