Chocolate Acerglyn
Experience a unique twist on traditional mead with this Chocolate Maple Bochet-Style Acerglyn. The rich flavors of dark mesquite honey and Grade A maple syrup blend beautifully with dark cocoa, creating a luscious, warming beverage. Perfect for sipping on cool evenings or sharing with friends, this flavorful treat showcases the art of fermentation at its finest.
ingredients
- 2 grams Lalvin D-47 yeast
- 1.25 grams GoFerm
- 1.81 grams Fermaid-O (Administer 0.45 grams at 24, 48, and 72 hours post-pitching. Apply the 4th dose at either the 1/3 sugar break or on the 7th day)
- 1.19 lbs. mesquite honey (boiled until dark brown)
- 0.5 lbs. Grade “A” maple syrup
- 3 tablespoons dark chocolate cocoa powder
- Sodium metabisulphite (per manufacturer’s instructions)
- Potassium sorbate (per manufacturer’s instructions)
steps
- 1.
In a clean fermenter, boil mesquite honey over medium heat until dark brown, then cool.
- 2.
Add water to the cooled honey to reach desired volume, then stir in Grade A maple syrup.
- 3.
In a separate container, rehydrate 2 grams of Lalvin D-47 yeast in warm water with 1.25 grams of GoFerm.
- 4.
After 15 minutes, add the yeast mixture to the honey and maple syrup blend.
- 5.
Stir in 1.81 grams of Fermaid-O, reserving doses for later additions.
- 6.
Seal the fermenter with an airlock and allow to ferment for 7-14 days, monitoring closely.
- 7.
When fermentation is nearing completion (around 1/3 sugar break), add the remaining 0.45 grams of Fermaid-O.
- 8.
After fermentation stabilizes, mix in dark chocolate cocoa powder until fully dissolved.
- 9.
Stabilize with sodium metabisulphite and potassium sorbate according to the manufacturer’s instructions.
- 10.
Bottle your elegant acerglyn elixir, allowing to age for at least a month before enjoying.
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