4 replies to this topic

[Lee in Texas]

The batch of mead that was going to be "Mambo In Your Mouth" has become raspberry only. I ended up with about 6 gallons in secondary and added 3 cans (9pounds, 3 ounces total) of Vintner's Harvest raspberry puree. I'm shooting for a dessert mead with strong raspberry flavor.Also- I want to add chocolate to a gallon or two. I have some Dutch process high fat cocoa powder that I got from Penzeys. How much cocoa powder would you guys recommend?Thanks. Lee

[Genesee Ted]

Sounds like you used a bare minimum of fruit. I like to use 15-20 pounds of fruit per 5 gallon batch.As far as the chocolate goes, using Dutch processed powder, you'll end up with a flabby mead, because the Dutch processing creates a basic powder, that will neutralize your acid in your mead. I did the same once, and had to add acid blend to compensate. It would be best to get cocoa nibs instead.

Second the nibs

[Lee in Texas]

Wow. Thanks for the advice. I really need to replace my lost copy of The Complete Meadmaker.

[neddles]

What is everyone's favorite method of using the nibs? I would assume they would be dirty... steeped in vodka? In secondary in a muslin bag? Any experience with how much to add to get X-amount of flavor?

[Genesee Ted]

Just ground up in secondary. Some soak in vodka, but I would be careful not to use too much vodka. Just enough to sanitize. Too much will start to extract too much flavor, although you can just add the whole thing.