Maraschino-Chocolate Sweet Mead

• 4 lbs honey (it’s the size jar I had; 3 1/2 lbs should have been enough)
• 2 lb 5 oz jar of Mezzetta’s maraschino cherries
• 4 oz Hershey’s Cocoa Powder
• 2 1/4 tsp acid blend
• 1 1/4 tsp yeast nutrient
• 1/8 tsp yeast energizer
• 3/16 tsp grape tannin
• 1/16 tsp potassium metabisulfite
• water to 1 gallon
• 1 pkt Gervin Wine Yeast Varietal B (
• S. cerevisiae
• ) [alternate: Lalvin 71B-1122]

I began a yeast starter the night before, using one cup of lukewarm water (98 degrees F.) into which I added 1/2
teaspoon of sugar and a pinch of nutrient. I sprinkled the yeast onto the surface, covered the jar with a napkin
and set it aside to culture.