Chocolate Acerglyn | DishGen Recipe

Name: Chocolate Acerglyn | DishGen Recipe
Ingredients: 2 grams Lalvin D-47 yeast; 1.25 grams GoFerm; 1.81 grams Fermaid-O (Administer 0.45 grams at 24, 48, and 72 hours post-pitching. Apply the 4th dose at either the 1/3 sugar break or on the 7th day); 1.19 lbs. mesquite honey (boiled until dark brown); 0.5 lbs. Grade “A” maple syrup; 3 tablespoons dark chocolate cocoa powder; Sodium metabisulphite (per manufacturer’s instructions); Potassium sorbate (per manufacturer’s instructions)

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Experience a unique twist on traditional mead with this Chocolate Maple Bochet-Style Acerglyn. The rich flavors of dark mesquite honey and Grade A maple syrup blend beautifully with dark cocoa,...

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Ingredients

2 grams Lalvin D-47 yeast
1.25 grams GoFerm
1.81 grams Fermaid-O (Administer 0.45 grams at 24, 48, and 72 hours post-pitching. Apply the 4th dose at either the 1/3 sugar break or on the 7th day)
1.19 lbs. mesquite honey (boiled until dark brown)
0.5 lbs. Grade “A” maple syrup
3 tablespoons dark chocolate cocoa powder
Sodium metabisulphite (per manufacturer’s instructions)
Potassium sorbate (per manufacturer’s instructions)