SHORT CHOCOLATE MEAD


      

Ingredients:
Makes 2L
Makes 5L
water
50g
125g
raw sugar
100g
250g
cocoa powder (unsweetened)
20g
50g
vanilla extract
1/2 teaspoon
1 teaspoon
sea salt
pinch
pinch
warm water
900g
2250g
honey
680g
1700g
wine yeast
3g
5g
organic raisins (rinsed)
30g
75g
    
Method:
1. Make chocolate sauce: gently boil water, sugar, cacao, vanilla and salt, whisking occasionally until chocolate sauce is thick. Cool slightly.
2. Sterilise fermenting vessel and equipment.
3. Place water, honey and chocolate sauce into fermenting vessel (FV). Stir to dissolve. Cool to 20°C. 
4. Record sugar level using a hydrometer.
5. Remove 1 cup of the liquid into a clean jar. Add yeast, rehydrate for 30 seconds then add lid and shake well. Loosen lid and leave in a warm place (room temperature) until yeast is activated (frothy).
6. Pour activated yeast back into must. Mix well.
7. Add remaining ingredients into FV. Mix well.
8. Attach airlock to FV. 
9. Ferment for 4 weeks.
10. Serve (optional) - it will be cloudy at this stage.
11. Rack into a secondary (sterilised) FV or bottles (optional), and mature for a further 4-8 weeks.
12. Before final racking, test sugar level using a hydrometer to determine final ABV.
13. Rack into bottles (if applicable). Seal, label and store in a cool, dark and dry place. Age further if desired to get clearer mead. Mead can be aged for 6- 12 months (TIP: it's even better after 2 years, due to the oils in the cocoa breaking down and making it less bitter).
   
APPROXIMATE ABV 8-10%
   
Serve over ice, with fresh strawberries on the side.

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