20 pounds of honey
24 oz of Hershey's cocoa powder
4 tea bags (steep in hot water, add the water, throw away the tea bags)
2 tsp of acid blend
7 tsp of nutrient
3/4 tsp energizer
2 packs of Red Star Premier Curveee wine yeast
Make a starter with 1 pint warm water, tsp of sugar, pinch of nutrient and two packs of yeast.
Put honey into fermenter
put teabags in hot water, set aside
blend 4 oz ofcocoa in 2-3 cups of water at a time, add to honey, repeat until cocoa powder is gone
strain tea bags, add water, acid blend, nutrient, and energizer to honey
SG should be about 1.130 (it was 1.162 for me but I only have it at 5 gals at the moment, that should be 1.139 when I add the other gal of water)
add yeast starter gently (pour over back of spoon), do not stir
cover
at 24 hours stir shallowly
at 48 hours stir deeply
when violent fermentation is complete, transfer to carboy, add airlock
use up to 4 pounds of honey throughout the rest of the process to top up. Once the 4 pounds is gone, use water (I'll probably use marbles instead of water).
Rack at 30 days,4 months, and7 months (add sorbate and k-meta).
Bottle and set aside for 3 or more months.
This should end up sweet (~1.020) and chocolaty.Edited by: Coaster