Then I had cold mashed chocolate malts over night. I baked 100 gr of cacao nibs in the oven for 10 minutes.
Conditioning the Chocolate Bochet
Chocolate Bochet Mead Update 2020-04-08; It definitely smelled Chocolate when I opened the bucket. Tasting the 1 month old boy it is a little sour and thin. I don’t mind the thin, I hope the sour thing goes away with ageing.
Maybe it would have balanced out if I had added some tannins from black tea or something? For being the second mead I make it is not bad, it is a learning curve I guess.
It was racked to a 5 liter damejeanne and I added one Vanilla stick. The final gravity turned out FG 0.999 and according Beersmith it is 8.8%ABV.
I might back sweeten it if the vanilla doesn’t make it more full bodied taste. But now I will try to forget it for two months and let it do its job without me interfering.