BernardSmith
Senior Member
On 11/17 I started a chocolate mead. I added 8 oz of Hershey's cocoa to about 3/4 gallon of boiling water. Allowed the water to cool and then added this chocolate mix to a blender to which I poured 3lbs of honey that I had heated in their containers in a pan of hot water (to increase viscosity). Added enough water to make 1 gallon. After adding pectic enzyme and nutrients I pitched QA23.
SG was 1.100. After four days gravity dropped close to 1.000 and I racked from primary. Today the chocolate is slowly collecting in the bottom of the carboy and is about 3 or 4 inches high.
My question is it likely that the chocolate will compact. My past experience with chocolate wines used cocoa nibs rather than chocolate powder. If it won't compact by itself is there something I can do to help it compact? And for the time being should I be mixing this chocolate back into suspension to increase the chocolate flavor. Thanks.
SG was 1.100. After four days gravity dropped close to 1.000 and I racked from primary. Today the chocolate is slowly collecting in the bottom of the carboy and is about 3 or 4 inches high.
My question is it likely that the chocolate will compact. My past experience with chocolate wines used cocoa nibs rather than chocolate powder. If it won't compact by itself is there something I can do to help it compact? And for the time being should I be mixing this chocolate back into suspension to increase the chocolate flavor. Thanks.
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