Bernard, which kind of Hersheys powder? We are doing a choco melomel right now using their special dark, we put in a lot, its a little on the bitter side right now but we plan on backsweetening with more honey when its done. We didnt cook the chocolate but that might be a better idea of how to get it into suspension better. If you have any optired I think that might help bind up some of the bitter agents, not sure but it seems it would from the product descriptions. We got the sludge to but it kind of packed down on its own, maybe the cooking made if fluffier? WVMJ
Just regular cocoa powder. I started fermenting only a couple of weeks ago so it is very early days but a batch of papaya melomel that I started at the same time using the same yeast compacted the lees much better. But this may simply be an issue of time. I won't be racking again for about two months and it is possible the lees will compact on their own. Alternatively, my plan is to rack the mead from the lees and then pull the liquid from the lees though a buchner filter that I can easily rig using a funnel, coffee filters laid across a mesh plastic or wire sieve placed inside the funnel, a bung with two nipples or holes (one for the funnel and the other to hold a tube leading to a vacuum pump), the pump and a lastly a carboy to hold the drawn liquid .