Black Forest Mead I found a recipe for chocolate mead and decided to try it. I started decanting it this weekend to bottle it for Harvest Raid. It was definitely chocolate flavored, but it still had a sharp, bitter aftertaste. My wife suggested sweetening it with cherry juice, not the stuff you give your kids, the concentrate straight out of the bottle. I now have chocolate-covered cherry-flavored honey wine. Dear ghods, this stuff is liquid panty remover! :) My wife suggested Black Forest Mead would be a better name, as in Black Forest Cake. Harvest Raid is going to be fun! Dagonell's Black Forest Mead 1 gallon honey 4 gallons water 1 pound cocoa powder 1 package champagne yeast 1 quart black cherry juice concentrate Heat the water enough to dissolve the honey in. Don't let it boil. I live on a farm, my water comes from a well, no chlorine, fluorides, etc. My honey comes from the beekeeper literally across the street from me, no additives, no preservatives, etc. I have very little impurities to deal with. If you are using tapwater and commercial honey, all the impurities will come to the top as foam. Remove as much foam as possible. Pour the honey water into a 5-gallon carbhoy. Add the cocoa powder to the carbhoy. Let cool. Add the yeast when the mixture is still warm, but not hot. Let ferment for one year. Yes, one year! You need to give it time for the bitter taste of the chocolate to settle out. Add one quart of cherry juice concentrate. Mix well. Let cocoa powder re-settle to bottom of carbhoy. Bottle.