Recipe by Steve Fletty, two-time Meadmaker of the Year (2007 & 2017). Reprinted with his permission. See and hear more from Fletty in Chop & Brew – Episode 62. See this presentation for additional advice on Making Mead the Easy Way by fellow master meadmaker Steve Piatz.
Holy Cacao! Chocolate Mead
- 18 lbs meadowfoam honey (or other good amber honey)
- 2.5 gallons water
- Lalvin 71B Narbonne – 2 packets
- yeast nutrient
- 1/4 cup cacao nibs
- 3 oz. Dutch process cocoa
- 1 vanilla bean
Blend honey and water. Add nutrients. Rehydrate yeast with GoFerm and pitch. OG will be high, around 1.150.
After primary, rack to secondary. Add 1/4 cup cacao nibs, 3 oz Dutch process cocoa, and 1 vanilla bean to carboy. Let sit for 3-4 days. Taste. Rack to tertiary. Fine with Super Kleer KC Finings and package.