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"Java Mocha Mead"
Hello All,
Java Mocha Mead"
18 lbs Dark Wildflower Honey
12 oz Starbucks French Roast Coffee (whole beans)
1 pack champagne yeast
5 teaspoon yeast nutrient
1 1/4 teaspoon yeast energizer
1 1/4 teaspoon yeast hulls
2 oz Chocolate Extract
4oz Glycerine
Mix Water and Honey for Primary, add yeast and nutrients.
Primary for 4 weeks
Add Coffee Beans to secondary and rack on top of them.
Secondary for 4 weeks
Rack off of the coffee beans and let it set for another 4 weeks for any sediment to settle out.
Rack again and add the Chocolate Extract and Glycerine to the carboy, then let it bulk age for another 9 months.
I'm looking for an O.G of around 1.130 and an F.G. of around 1.015, but this is just a guess from using this same honey in previous batches.
Not really sure how this will turn out. I have made a Chocolate Mead, but the honey overpowered the flavor of the cocoa powder, which is why the chocolate extract instead of cocoa powder. I have also made a Coffee Mead but used brewed coffee instead of whole beans, good coffee flavor but no nose. I am hoping to get more of a coffee nose by using the whole beans instead of brewed and a back taste of chocolate by using the extract, but only time will tell.
I'll keep you posted as time goes on.....
Purely by coincidence, am getting ready to make a batch (this will be the fourth iteration of this recipe) that uses chocolate and coffee beans, although in far smaller doses, to provide background highlights in a red-wine based payment. Recipe uses Scharffen Berger unsweetened chocolate and Jamaican Blue Mountain beans. Have always cracked, but not crushed, the beans with a mortar and pestle. Did you use yours whole?
All the Best!!!!
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