Chocolate Mead Makes 6 Gallons

• 20 lbs honey
• 20 oz Hershey’s Cocoa Powder
• 6 teabags infused in 1 cup hot water (original recipe called for 3)
• 7 tsp yeast nutrient
• 3/4 tsp yeast energizer (my addition)
• 3 tblsp acid blend (my addition)
• Water to make 6 gallons total
• 2 sachets Red Star Premier Curvee Wine Yeast

Use 1 pint of warm water containing a teaspoon of dissolved sugar and a pinch of yeast nutrient to make a yeast
starter solution to get the yeast propagating. Pour the honey (unboiled) into the primary. Use some of the water
to get all the remaining honey from the honey bottles and add this to the primary. Add 3 gallons of water and stir
well to dissolve.