Holy Cacao! Chocolate Mead

Facebooktwittergoogle_plusredditpinteresttumblrmail
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
Note that for this recipe you want the original gravity very high so it won’t ferment too dry and you won’t need to do any additional backsweetening.
OG: 1.150
FG: 1.048
ABV: 13%
Ingredients for Four Gallons
 
Primary
  • 18 lbs meadowfoam honey (or other good amber honey)
  • 2.5 gallons water
  • Lalvin 71B Narbonne – 2 packets
  • yeast nutrient

Post-fermentation

  • 1/4 cup cacao nibs
  • 3 oz. Dutch process cocoa
  • 1 vanilla bean

Process

Blend honey and water. Add nutrients. Rehydrate yeast with GoFerm and pitch. OG will be high, around 1.150. Primary fermentation will take one to three weeks. Pitch lots of healthy yeast, make sure to add nutrients.
 
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. It could hang out in tertiary a few months, but make sure to add sulfites (potassium metabisulfite) every 3 months to prevent oxidation if it’s sitting around for a while in a carboy. A good rule of thumb is 1/4 teaspoon of sulfites per 5 gallons every 3 months for extended aging.
Fine with Super Kleer KC Finings and package.
Facebooktwittergoogle_plusredditpinteresttumblrmail