Toggle sidebar

Might have messed up my chocolate mead

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
C

colbycurtis

NewBee
Registered Member
Mar 12, 2008
47
0
0
OK well need some inputs here. I made my first one gallon batch of chocolate mead and I thought I would slowly very slowly stir it like others until it's 1/3 breakpoint. So as I slowly stirred. It started foaming terribly so bad I had to transfer it to a 2 gallon plastic container which caused more foam. Now the foam bubbles are not going away they look like they are forming some kind of nasty hard layer on top it looks like solidified foam. What should I do anything? So when you make chocolate mead do you not stir to add air like others to the breakpoint?
 
Colby,

I would manage the chocolate foam the same way I would manage a fruit cap on a melomel. Take something and break it up and gently stir it into the batch. The fact that you had a healthy fermentation when you transferred containers means that the mead was likely protected by a good layer of CO2, so it should still be good. Working the layer of foam back into the batch will help extract some more of the chocolate into it.

Good luck,
Pewter
 
You were correct sir, Thanks for the tip. I just need to learn patience. I slowly very slowly pushed it back into the must and very slowly released the gasses then was able to aerate it and it looks good now thanks.

P.S. I racked my first gallon batch that I started on March 09 2008 today it was easy and it looks good so far it is already settling again still not see through but it's a very light color so it's getting there.
 
Beeboy used a fining agent with success. I plan on adding finings to my Cherry Cocoa mead before my next racking.
Curious to see how that will change the flavor once there is not actually cocoa in suspension, right now I'd call it muddled, but patience is supposed to be the watchword on these ones.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom