Hey Guys and Gals! A honey mead flavored with cacao nibs, Dutch process cocoa and vanilla bean.
Ingredients
Step 1
3 lbs of amber honey
1 gallon water
Step 2
1 packet Lalvin 71B Narbonne yeast
Yeast nutrient
Step 3
1 1/2 tablespoons of cacao nibs
1 oz Dutch process cocoa
1/3 vanilla bean
Directions
1. Boil the water, stir in the honey and let cool. Pour the honey water into the carboy.
2. Once cooled, prepare a 1L yeast starter by stirring the yeast into water and letting it stand 15 minutes until bubbling. Add it with the yeast nutrient at the temperature on the packet.
3. It should start bubbling after 24 to 48 hours. Leave the carboy about a third empty for frothing.
4. After 6 to 7 days, when the frothing has slowed, rack the mead into a secondary carboy. Ferment 1 to 2 months or more.
5. Add the cacao nibs, cocoa and vanilla bean to the carboy and let sit 3 to 4 days. Then bottle, filtering through cheesecloth if you like.
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