[vcasey]

The amount of chocolate you use will vary some what depending on what you want to accomplish. I have a 3 gallon chocolate spice mead going and I added 9.6 oz of cocoa powder and its currently sitting on 1 lb. of cocoa nibs. Also have a chocolate maple mead going and only added 5 oz of cocoa powder and it will not get any cocoa nibs. I used Lalvin D254 for both since I was sort of coping someones recipe.
If you decide you need more chocolate flavor after fermentation you can always add a pure chocolate extract.

[ryangws]

i racked it off the lees. 0.997 was the gravity.

it tasted much better a few days ago when it was 1.030. its much stronger alcohol taste. with a nice hint of chocolate.

so i am leaving this weekend for the holiday.

[Wade E]

Well it is a port so it will taste better when sweeter.

[Goodfella]

Thats what I like about making Port....


Always trying to get that perfect balance between Alcohol and sweetness.

[ryangws]

ok...so it hasnt bubbled all day.
i think its done. and i am leaving for 4 days this weekend
there is a 1/4 of the sediment there was before i racked it yesterday

should i rack it again and add my sorbate and meta before i leave or wait until Monday/tuesday to do it?

ohh, and when i get to sweeten/f pack, i dont have any leftover fruit, can i use cherry juice in a bottle and some simple syrup? because i doubt i will be able to get cherries at the store this time of year.

[Goodfella]

I would leave it until mon/tue.....


You could simmer down cherry juice and use simple syrup.... OR you can bulk age until cherries are avalible next year.

[Wade E]

You can leave it until then.

[Goodfella]

Yep.... Winemaking= The procrastonaters perfect hobby!!! haha


I was waiting for someone to comment on that.

[ryangws]

thanks guys, i racked it and added sorbate and sulfite, then added the oak and a vanilla bean.

now i get to wait i guess.

[Goodfella]

Sounds good... Don't forget this thread when updates come avalible.