Cherry Cocoa Novelty Mead
This Cherry Cocoa Novelty Mead is a rich tapestry of flavors that intertwines vibrant cherry purée and decadent cocoa nibs. Each sip offers a harmonious blend of sweetness and tartness, making it a delightful addition to your dessert table or a unique choice for your next gathering. Enjoy chilled or at room temperature for an unforgettable treat at any event.
ingredients
- 1 cup cherry purée (fresh or frozen cherries blended)
- 1 cup honey
- 1 gallon water
- 1/2 cup cocoa nibs
- 1 packet mead yeast (such as Lavlin 71B or EC-1118)
- 1/4 teaspoon potassium metabisulfite (optional, for sanitation)
- 1 teaspoon acid blend (optional, to enhance tartness)
- 1/2 teaspoon vanilla extract (optional, for warmth)
steps
- 1.
In a large pot, bring the water to a gentle boil and dissolve the honey, stirring until fully integrated.
- 2.
Remove the pot from heat and add cocoa nibs, allowing them to steep for 30 minutes.
- 3.
Strain the mixture into a sanitized fermentation vessel, discarding the cocoa nibs.
- 4.
Allow the honey-water mixture to cool to room temperature before adding the cherry purée and any optional ingredients.
- 5.
Sprinkle the mead yeast onto the cooled mixture and gently mix to combine.
- 6.
Seal the vessel with an airlock and let it ferment in a cool, dark place for 4-6 weeks or until bubbling ceases.
- 7.
After fermentation, siphon the mead into bottles, leaving sediment behind.
- 8.
Cap or cork the bottles and let age for at least another month for best flavors.
- 9.
Serve chilled or at room temperature to savor the lovely blend of cherry and cocoa with each sip!
Releated Recipes
