Dark Chocolate Raspberry Novelty Mead
Embrace the spirit of winter with this rich Dark Chocolate Raspberry Mead, an enchanting blend of tart raspberries and velvety dark chocolate. This honey-sweetened fermented beverage is perfect for holiday gatherings, offering a luxurious sip that warms the soul. Infused with seasonal flavors, it's a delightful addition to your festive menu, sure to tantalize the taste buds of friends and family alike.
ingredients
- 3 lb raw honey
- 1 gallon filtered water
- 2 cups fresh or frozen raspberries
- 4 oz dark chocolate (70% cacao or higher)
- 1 tsp vanilla extract
- 1 packet mead yeast (champagne or other suitable)
- 1/2 tsp yeast nutrient
- 1/2 tsp citric acid
- Optional: cocoa nibs for extra chocolate flavor
steps
- 1.
In a large pot, combine honey and filtered water. Heat gently until honey dissolves, creating a must (do not boil).
- 2.
Remove from heat and let the must cool to room temperature.
- 3.
In a sanitized fermenter, add the cooled must. Pour in the raspberries, dark chocolate (chopped), vanilla extract, yeast nutrient, and citric acid.
- 4.
Sprinkle the yeast on top of the mixture and gently stir to incorporate. Cover with an airlock or a clean cloth.
- 5.
Allow it to ferment in a cool, dark place for 3-6 weeks, monitoring for bubbling to slow down.
- 6.
After fermentation, siphon the mead into another sanitized container, leaving sediment behind.
- 7.
Optional: add cocoa nibs for deeper chocolate flavor and let sit for an additional 1-2 weeks.
- 8.
Bottle the mead, seal tightly, and age for at least 1 month for optimal flavor before enjoying.
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