7 replies to this topic

[StankDelicious]

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.

[MyaCullen]

how's this going?

[StankDelicious]

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.

[matt6150]

Will some of this make it to Mashout?

[StankDelicious]

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.

[StankDelicious]

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.

[matt6150]

Cool

[StankDelicious]

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.