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Wednesday, June 30, 2010

Chocolate Covered Strawberry Mead Update

I took a SG reading of the mead only to find that the sweetness level was a little low, the maximum level of alcohol would be 5.84 so I added more honey to boost the SG up to 1.055 which makes the possible alcohol level at 7.82% ABV. It should be an interesting mead, a dry chocolate and strawberry mix hopefully. Time will tell what it is like.

Tuesday, June 29, 2010

Chocolate Covered Strawberry Mead

I started a new mead today after bottling. I figured this deserved its own post. This is one of the most unique meads I have even heard of. I am calling it Chocolate Covered Strawberry Mead. The recipe is as follows:

  • 3 Kilos of strawberries 
  • 500grams of cocoa
  • 3 cups of honey
  • Water to make up five gallons
  • 1 pkg of 1118 Lavin Champagne yeast
Boil the strawberries for twenty minutes then put all ingredients except the yeast into your primary fermenter. Once the must has cooled enough pitch the yeast and wait. I will post the initial gravity reading once I obtain it.

Bottled Mead

I bottled two gallons of the three gallons I had aging. One stirred up to much and won't clarify again, the other two were pretty well cleared. I am entering the Cyser and the Spiced mead into the Trillies mead competition assuming we go.