Mead was one of my favorite things to brew. It's almost impossible to find a commercial mead that doesn't taste like wet cardboard. Brewing it yourself is a lot of work but it's almost always a superior product.One of my favorites was chocolate mead.

12 lbs. local honey

4.5 gallons water

High alcohol tolerance Champagne yeast

Ferment to completion. Rack to secondary

8 oz. can of Hershey's Cocoa powder

1/4 gallon water

Bring water to boil, set heat to low.

Add cocoa and whisk until you have a sludge that can be poured

Add to secondary fermenter

Wait anywhere between 3 months and a year, then bottle

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