This went into the fermenter today.
18lbs Wildflower Honey
4 gallons spring water
10oz Cacao nibs (soaked in vodka)
8g Lalvin D254 rehydrated in Go Ferm
TOSNA 2.0 nutrient regimen
OG: 1.112 / 26.5 Brix
Once the fermentation dies down, I'll rack off of the nibs into a 6.5 gallon carboy
Add 1/2 Gallon Grade A Dark Robust Maple Syrup to secondary
Top up to 6 gallons with spring water.
Edited by StankDelicious, 24 February 2018 - 12:11 PM.