Thought I would try a chocolate mead here is what I used.
3 pounds 8oz Clover Honey
Half of an 8 oz can of Hershey unsweetened chocolate. (So about 4 oz)
1/4 tsp yeast energizer and yeast nutrient
5 raisins
Spring water
D47 yeast prepared in 100F spring water for 15 minutes
All of this mixed in spring water and topped off to 4 liters.
I shook and shook it before yeast was added at 2 liters full then kept shaking as adding water and yeast until topped off at 4 liters.
Here is what worries me the initial SG is a whopping 1.50 will this ferment? has anyone else had an initial this high? Could it be so high because I poured some into a tube just bigger than the hydrometer and measured it in there?
The must is Dark Dark Brown in glass carboy with airlock. But it all seems to have mixed well with no left over sediment or anything. No bubbling yet and don't expect it to for awhile.
Comments please??
UPDATE: After careful inspection of hydrometer it was 1.150 sorry for the confusion.
3 pounds 8oz Clover Honey
Half of an 8 oz can of Hershey unsweetened chocolate. (So about 4 oz)
1/4 tsp yeast energizer and yeast nutrient
5 raisins
Spring water
D47 yeast prepared in 100F spring water for 15 minutes
All of this mixed in spring water and topped off to 4 liters.
I shook and shook it before yeast was added at 2 liters full then kept shaking as adding water and yeast until topped off at 4 liters.
Here is what worries me the initial SG is a whopping 1.50 will this ferment? has anyone else had an initial this high? Could it be so high because I poured some into a tube just bigger than the hydrometer and measured it in there?
The must is Dark Dark Brown in glass carboy with airlock. But it all seems to have mixed well with no left over sediment or anything. No bubbling yet and don't expect it to for awhile.
Comments please??
UPDATE: After careful inspection of hydrometer it was 1.150 sorry for the confusion.
