Liquid sex
#1
Posted 07 June 2009 - 07:51 PM
#2
Posted 08 June 2009 - 05:35 AM
#3
Posted 08 June 2009 - 07:25 AM
I've got an antique 6 gallon jar with a 4 inch opening i can seal so the cleaning won't be a problem, i now realize what your saying about the raspberries, so now i just need to figure what chocolate to go in the secondary. thanks.I got nothing.I've never used chocolate in mead, I'm a little bit biased against it because I've read of other people having a mess in the carboy from the oils in the chocolate. But I know other people who've had great success with it, so I know it can be done well.I can't really tell you how much the raspberries will add in terms of fermentables either. I always add fruit in the secondary with the intent of sweetening afterwards, so the sugar content of the fruit doesn't really matter to me.Good luck, and I'm curious to hear how it turns out.
#4 *_Guest_BigBossMan_*
Posted 28 June 2009 - 06:22 PM
Did you ever figure this out? I would think powdered cocoa would solve the oils in the carboy problem.I've got an antique 6 gallon jar with a 4 inch opening i can seal so the cleaning won't be a problem, i now realize what your saying about the raspberries, so now i just need to figure what chocolate to go in the secondary. thanks.
#5
Posted 29 June 2009 - 05:28 AM
I am still thinking of using chocolate nibs, the reason is i suspect my double chocolate stout took on a off taste from chocolate powder. got to clear a carboy before i can start on this.Did you ever figure this out? I would think powdered cocoa would solve the oils in the carboy problem.
#6
Posted 29 June 2009 - 05:59 AM
#7
Posted 29 June 2009 - 12:37 PM
I find the oils add the dimension of mouthfeel to the eventual beverage that I have not been able to get with powders. I liken it to the practice some winemakers use of adding glycerin. But it may not be to everyone's taste.I use plain (not Dutch Processed) cocoa baking powder. This avoids the oils and the alkali issue of either chocolate or processed powders. Of course, you will have to be mindful of the pH using non-Dutch Processed powder, they are acidic. Cocoa butter contains no flavour. The flavour is all in the solids of the powder.
#8
Posted 29 June 2009 - 03:16 PM
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