Chocolate Malted Mead
Indulge in the luxurious experience of Chocolate Malted Mead, a decadent fusion of buckwheat honey and chocolate malt, infused with the essence of cocoa nibs. This rich, velvety beverage offers a unique treat, perfect for celebrations or cozy evenings. Whether sipped chilled or warm, its malted body and chocolatey notes make it a true dessert in a glass.
ingredients
- 3 lbs (1.4 kg) of buckwheat honey
- 1 gallon (3.8 L) of filtered water
- 0.5 lb (0.23 kg) of chocolate malt (crushed)
- 1 oz (28 g) of cocoa nibs
- 1 packet of Lalvin RC-212 yeast
- 1 tsp yeast nutrient
- 1 tsp yeast energizer
steps
- 1.
In a large pot, combine the filtered water and crushed chocolate malt. Heat gently, stirring occasionally, until the mixture reaches 160°F.
- 2.
Remove from heat and allow the chocolate malt to steep for 30 minutes. This will impart depth and richness into your mead.
- 3.
Strain the chocolate malt mixture into a sanitized fermentation vessel, discarding the malt grains.
- 4.
Add the buckwheat honey to the warm liquid, stirring until fully dissolved.
- 5.
Add the cocoa nibs and allow the mixture to cool to room temperature.
- 6.
Once cooled, sprinkle the Lalvin RC-212 yeast over the surface of the must (unfermented mead) and let it sit for 15 minutes.
- 7.
Stir in the yeast nutrient and yeast energizer, ensuring everything is well incorporated.
- 8.
Seal the fermentation vessel with an airlock and place it in a cool, dark area (around 65-75°F) for fermentation.
- 9.
Allow fermentation to occur for 3-4 weeks, monitoring for bubbling activity in the airlock.
- 10.
After fermentation is complete, siphon the mead into sanitized bottles, being careful to leave sediment behind.
- 11.
Cap and store in a cool location or refrigerator, allowing the mead to age for at least 6 weeks for best flavor development.
