Hello all, sometime in the next week I plan on starting a S'mores mead for tasting next summer.
My basic plan is to ferment your very basic 3 lbs of honey with water to a gallon down to dryness using Fermaid K and a Montrachet yeast. Then I will add cocoa nibs to secondary for a month or two and back sweeten to taste. Then it will sit until at least 07/01/17. I'm just looking for a light hint of chocolate, graham cracker and marshmallow.
I know some of you have experimented with this so my questions:
1) Will cacao nibs give enough chocolate flavor and how much will be needed for one gallon?
2) Best way to get a graham cracker flavor outside of crushing up a few sleeves and dropping them in?
3) Marshmallow flavor. I live in upstate New York and getting meadowfoam honey isn't an option right now. Again, is there way to a hint of marshmallow in a mead without dropping in bags of marshmallows?
Thanks.
My basic plan is to ferment your very basic 3 lbs of honey with water to a gallon down to dryness using Fermaid K and a Montrachet yeast. Then I will add cocoa nibs to secondary for a month or two and back sweeten to taste. Then it will sit until at least 07/01/17. I'm just looking for a light hint of chocolate, graham cracker and marshmallow.
I know some of you have experimented with this so my questions:
1) Will cacao nibs give enough chocolate flavor and how much will be needed for one gallon?
2) Best way to get a graham cracker flavor outside of crushing up a few sleeves and dropping them in?
3) Marshmallow flavor. I live in upstate New York and getting meadowfoam honey isn't an option right now. Again, is there way to a hint of marshmallow in a mead without dropping in bags of marshmallows?
Thanks.