I had heard conflicting reports about attempting to make chocolate meads, one that the oils in the cocoa inhibited the growth of yeast, the other was that the yeast tended to produce at ridiculous rates. I think I am firmly in the camp that it produces at ridiculous rates. My chocolate strawberry mead is bubbling like crazy, in fact it blew the lid right off the airlock twice yesterday, and Faye tried to clean it up after the second time only to have it turn into a chocolate strawberry volcano.
It is a rather unique thing to watch bubble though. Most times the airlock on the mead bubbles at a constant rate, however with the chocolate mead it bubbles at an irregular rate, a pause then three or four rapid bubbles then a pause. After obsessing over this and watching it for close to half an hour this morning I think I figured out what was going on. The head on this mead tries to a semi solid state, it looks, and seems to have a similar consistency to moose. Unfortunately really the mead itself looks rather like a septic tank that is in desperate need of draining, but I am really hopping that it clarifies nicely and looses that particular quality.