Im planning a couple chocolate Meads. Two Bochets 1 about 14% and one about 8%. Let me preface this with the statement that i have the recipes, nutrient protocol temp etc down. The question has nothing to do with what kind of chocolate. I have 32 oz of unsweetened baking powder that was gifted to me. So thats what i intend to use.
The question is for those of you who have used chocolate powder. What is the best way to add it?
1. Make a slurry with some must and add it in secondary?
2. Add it as powder using either a hops canister or fine nylon mesh bag?
3. Just dump it in and figure out how to clarify it after all is said and done.
I have researched the forum and found many recipes and opinions on making a chocolate mead with litle on how best to add the powder.
I would be interested In hearing your thoughts.
The question is for those of you who have used chocolate powder. What is the best way to add it?
1. Make a slurry with some must and add it in secondary?
2. Add it as powder using either a hops canister or fine nylon mesh bag?
3. Just dump it in and figure out how to clarify it after all is said and done.
I have researched the forum and found many recipes and opinions on making a chocolate mead with litle on how best to add the powder.
I would be interested In hearing your thoughts.