Chocolate Acerglyn

"Here is the extracted recipe for Chocolate Maple Bochet-Style Acerglyn:IngredientsPrimary Fermentation: • 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 SyrupSecondary Fermentation: • 3 tablespoons Dark Chocolate Cocoa PowderStabilization: • Sodium Metabisulphite (per manufacturer’s instructions) • Potassium Sorbate (per manufacturer’s instructions)"

CellarDog47

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2/22/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

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.

acerglyn chocolate fermentation drink mead

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Name: Chocolate Acerglyn
Yield: 5
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)

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