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General Category => Other Fermentables => Topic started by: WattsOnTap on April 02, 2017, 12:47:11 AM

Title: Chocolate in Mead
Post by: WattsOnTap on April 02, 2017, 12:47:11 AM
I've been contemplating a chocolate cherry mead. I was intending on using cocoa nibs in secondary.  I see lots of differing opinions on what kind of cocoa to use (nibs vs. powder) and when.  It looks like a gold medal winner in last year's NHC went with both.

Are there trade offs to which are used? Does one settle better, does one provide more flavor per ounce?  If using nibs, roasted or not?  There doesn't seem to be a concensus.

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Title: Re: Chocolate in Mead
Post by: hopfenundmalz on April 02, 2017, 10:40:13 AM
Schramm's Mead had a limited production one that used nibs. I don't know the details, other than it was so good.
Title: Re: Chocolate in Mead
Post by: Scot (one T) on April 02, 2017, 01:56:00 PM
I've used nibs and found them to be quite bitter initially.  After apx 6 months, the bitterness mellowed out and it was a pleasant chococlate character. 
Title: Re: Chocolate in Mead
Post by: WattsOnTap on April 02, 2017, 02:46:35 PM
I've used nibs and found them to be quite bitter initially.  After apx 6 months, the bitterness mellowed out and it was a pleasant chococlate character.

Are you roasting them or leaving them raw?  The beer community seems split on this issue, as well.  I've only used them once before with a chocolate stout. 

Sitting on the nibs for 6 months in secondary?  I've read a few recipes calling for sitting on the nibs for about 2 weeks, then racking off.
Title: Re: Chocolate in Mead
Post by: Scot (one T) on April 02, 2017, 11:06:34 PM
Raw nibs.  The 6 months was in the bottle.  They sat on the nibs for apx 2 weeks.