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    Brewing with Chocolate

    Cocoa powder, dutched or regular, is about 75% solids, 25% butter fat. I am not a chemist, but I hypothesize that since cocoa butter's melting point is around 100F, and not water soluble (neither are the solids for that matter - both are naturally hydrophobic), most, if not all, of both the fat...
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    Brewing with Chocolate

    Just as an fyi nerd fact: Dutch process cocoa powder is washed in a alkaline solution to give it a neutral ph. As a result, it has a less acidic and less bitter flavor compared to natural cocoa.it also dissolves more easily in liquid ( that being said, expect plenty of sediment regardless). So...
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    Original Skeeter Pee Recipe

    I have been very eager to try this, but with honey, but I have heard skeeter pee is finicky and can turn out not so great. Some have attributed this to adding the juice in primary making the ph too low for optimal healthy fermentation, and suggest adding it in secondary instead, which can offer...
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    Suggestions for adding some body to mead

    Oh i agree, just pointing out that you can achieve a palatable,balanced wine on the other end of the abv and sweetness spectrum. Also, some people may not like dry mead, and might think back sweetening is their only option, but back sweetening results in a very different final product. But...
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    Suggestions for adding some body to mead

    In my opinion, high alcohol, high sweetness and more intense flavors and richness can work well to balance each other out when all are present simultaneously
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    Adding Tannins to Mead; Rose of Edible Flower Petals

    Rose is a very very overpowering flavor. Not sure you'd get much body out of it before it becomes too strong. Maybe supplement with oaking. I typically do .5 ounces per gallon of cubes for 2 months. Any other adjuncts you're using in combination with the rose? Perhaps some fruit would help...
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    Toasted marshmallow flavors and aromas?

    One thing i've learned about the psychology of wine tasting is that you can easily influence perception of taste by simply suggesting a flavor, aroma or bouquet; most of the time it works on most people - however, there have been a few times I called BS though; and, of course, everyones' senses...
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    Toasted marshmallow flavors and aromas?

    yeah, i've done a couple bochet meads of various carmelization. it is very distinctive - tricky to get really dark toasty notes without burning though; once it's burned, it cannot be hidden or taken out
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    Vanilla beans - how to use?

    Also consider using rum or bourbon - maybe not necessarily for this wine, but others in the future. They can lend some pretty wonderful flavors. Using 40-60% alcohol would be less harsh and astringent as well.
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    Toasted marshmallow flavors and aromas?

    We just had a Counoise that had wonderful, amazing toasted marshmallow aromas and flavors. I was wondering if anyone knows what imparts this profile (some sort of chemical reaction,etc) ? Can it be imparted (naturally...no use of extracts, etc) in other wines and alcoholic beverages? (Akin to...
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    Vanilla beans - how to use?

    I would suggest more than the 1/8 of a bean. Whenever I add vanilla to my meads,I typically do 1 bean per gallon for 2 months to make it noticable. Splitting the bean will help infuse it faster, but is not necessary. I make vanilla extract with whole, un-split beans, and I can reuse them over...
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    Brewing with Chocolate

    I just wrapped up a mead that sat on nibs. The oils need a couple years to break down and smooth out, but I was pleasantly surprised by the flavor during my last taste test. Most commercial chocolate wines seem to use syrups and other (imho) nasty ingredients like corn starch; I know a lot of...
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    Chocolate mead

    1 oz cocoa and 1 ounce nibs per gallon
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    Chocolate mead

    Haven't tried chocolate malt in a mead yet, but I would also recommend using Belgian candi syrup. I used some in a recent batch and it adds some wonderful cocoa aromatics and flavor.
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    Chocolate mead

    I just racked a chocolate mead. I gently stirred in 1 ounce dutched cocoa powder, and sat it on 1 ounce of nibs for a month. use the highest quality cocoa and nibs you can get. The sample seemed to have a great balance of honey and chocolate. I wanted - and am expecting - a more medium bodied...
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    Jack Keller recipes?

    Hi all, just getting into country wine making. Pre-purchased Jack Keller's upcoming book after someone passed along his wonderful blackberry wine recipe to me. I am eager to try out some other recipes before the book comes out, but his website doesn't seem to work any more. does anyone know...
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    Wild Winemaking by Richard Bender

    I'm new to winemaking, but when i chatted with a local vintner about how to get started, that was one of the books he specifically insisted on avoiding - said it contained really outdated info, and means and methods that could actually end up just ruining your wine
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    Final gravity calculations?

    right - but wouldn't the Kmeta added up front still be present?
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    Final gravity calculations?

    I'm guessing i need to hit it with sulphites to avoid restarting fermentation?
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    Final gravity calculations?

    In that case, do you recommend backsweetening with must, or syrup?
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