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Chocolate Acerglyn


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#1 StankDelicious

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Posted 24 February 2018 - 12:10 PM

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.

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#2 miccullen

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Posted 14 July 2018 - 12:17 PM

how's this going?


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#3 StankDelicious

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Posted 17 July 2018 - 12:21 AM

how's this going?

 

Been bulk aging. Haven't tasted it since adding the maple syrup. I wanted to give it a little bit of time. I'll try it sometime this week and report back.


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#4 matt6150

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Posted 29 July 2018 - 09:27 AM

Will some of this make it to Mashout?


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#5 StankDelicious

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Posted 31 July 2018 - 09:38 AM

Will some of this make it to Mashout?

 

It will only be 6 months old by Mashout. Probably too green. I still need to taste it.


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#6 StankDelicious

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Posted 31 July 2018 - 10:07 AM

Ok just got off my lazy ass and tasted it. The cacao nibs didn't impart as much chocolate taste as I had hoped for. I really didn't want to deal with the sludge by using powder. Overall though, it tastes pretty good at this point for being so young (still a little hot). I did throw a couple of vanilla beans just now in for shits and giggles. I'll let that sit for a week or two and rack. I think this may be able to make an appearance at Mashout.

 

I've still got a few bottles of Fall's Bounty from our first Mashout. I'll bring one of those as well.


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#7 matt6150

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Posted 31 July 2018 - 10:43 AM

Cool
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#8 StankDelicious

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Posted 20 August 2018 - 10:33 PM

For anyone interested in the results, it received positive comments at Mashout. The nibs just didn't do what I was hoping. Next time, I'll be using Ghirardelli's Unsweetened Cocoa Powder and fine the shit out of it.


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