BernardSmith
Senior Member
Making a small batch of meadowfoam honey mead with Dorst (Dutch) chocolate.
Attached is a photo of the activity this morning in the fermenter, some 12 hours after I pitched the yeast.
My recipe:
3 lbs of Meadowfoam
4 oz of chocolate powder
1 gallon of spring water
all blended in my mixer to aerate and thoroughly mix
1 t of nutrient
1/2 t of energizer
71B yeast
Starting gravity was 1.110
My plan is to rack onto 4 oz of roasted chocolate nibs when the gravity drops to about 1.005.
Allow to age to clear.
Still debating with myself whether I might add Bentonite to the primary to help the cocoa floculate
Attached is a photo of the activity this morning in the fermenter, some 12 hours after I pitched the yeast.
My recipe:
3 lbs of Meadowfoam
4 oz of chocolate powder
1 gallon of spring water
all blended in my mixer to aerate and thoroughly mix
1 t of nutrient
1/2 t of energizer
71B yeast
Starting gravity was 1.110
My plan is to rack onto 4 oz of roasted chocolate nibs when the gravity drops to about 1.005.
Allow to age to clear.
Still debating with myself whether I might add Bentonite to the primary to help the cocoa floculate