This is hands down one of my absolute favorite meads that I’ve made! The flavor combination marries together so well. The most important thing to note about this… is how you add the chocolate and what form you use.

I’ve been told by folks who use chocolate A LOT in their meads, that the best kind to use are nibs. Find some nice quality nibs, toast them, and then add them to your mead in secondary. Just pre-heat your oven to 350 and bake for about 10-15 minutes, or when you can smell the chocolate! Remove from the oven and allow to cool before adding to your mead.

See below for notes & the recipe.

The recipe below is from the second time I made this mead which was in 2023. This mead is DELICIOUS, and I will be continuing to tweak and create this recipe in the years to come.

Primary:
2g Lalvin D254
1.5lb Bubbas Wildflower Honey
1 quart Knudson’s Pomegranate juice
1 quart Knudson’s Tart Cherry juice
1 g Booster Blanc, .75g Lallzyme Exv., 1.3g FT Rouge – Additions not necessary but helpful for quality of mead
1.53g GoFerm added to yeast starter

Secondary:
Rack
Stabilize
Added 1/2 cup chopped Tart Cherries
1/2 Pomegranate worth of seeds
1 Vanilla Bean
1/2 cup Cacao Nibs (350 degrees F for 10-15 min)
Backsweeten to taste

Clear & Bottle