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Number 9
A chocolate Mead made with spring wildflower honey
Based on a recipe by Lord Rhys found at
http://www.ladybridget.com/m/chocmead.html
Start date: October 29 2005
Bottle Date: February 20 2007
5 gallon batch
Ingredients:
- 12 lb. spring wildflower honey
- 16 oz. cocoa powder (Nestles)
- 3 Tbs pollen (yeast nutrient)
- Lalvin D-47 yeast
Heat 2 cups water too boiling, add pollen,boil a few minuets.
Heat 1 gallon water too 125F, stir in honey, cocoa, and pollen water.
Pour into 5 gallon carboy, add water too 5 gallons, mix well.
Add rehydrated yeast
The recipe by Lord Rhys stresses that aging 1 year before bottling
and 1 year after bottling is very important.
Start sg. 1.095
Nov. 27 2005 - racked sg. 1.002
Feb. 05 2006 -racked
Apr. 11 2006 -racked, add 4 tsp. sparkaloid
Nov. 15 2006 -racked, add 2tsp sorbate ½tsp sulfite
sweeten too 1.020sg.
Feb. 20 2007 -bottled, This stuff is GOOD!
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