Wickedywitch recipes – Chocolate Mead

CHOCOLATE MEAD

                       
4lb/1.75 kilos of honey

15g citric acid

Yeast and Nutrient

1 gallon of water

4oz/120g of cocoa powder (I used Cadburys)

Sterilise everything thats the most important part of wine/mead/beer making.

Warm up the gallon of water, then in a fermenting bin pour in your honey, then add the warm water stirring until the honey is dissolved.  Add citric acid and then sieve your cocoa powder in stirring all the time so it doesn’t lump up.  Once the mix is 21degrees in temperature add your yeast and nutrient and stir.

Place the mead into a demijohn and fit a trap, be careful that you don’t go to high up to the neck on the demijohn as it will be vigorous and will explode out of the trap. It might take 48 hours for the yeast to work as it has to work through the cocoa powder.

I tend to leave my mead for at least a month before I rack it into another demijohn to get rid of the stuff that has amassed at the bottom. Some never rack so its your choice.  Leave until fermentation has completely stopped then bottle up.

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About wickedywitch

Im a wickedywitch, this blog is about my daily pottering, my writing, poetry, and general witchy things I get upto, from foraging to make wine, or herbal remedys, to drumming, or creating an item from scratch with materials or cooking.
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