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Racked today the mole mead and the POM that I started at about the same time. (In the meanwhile, did a batch of a nut brown beer from a kit). The POM is tasty and plain (as it should be I guess!) and the mole mead is man WOW! Just spot on with the balance of the flavors and the slight spicy aftertaste and the sweetness of the honey and chocolatey of the chocolate. Maybe just a bit more cinnamon next time. Anyway, stats:

Mole Mead:

  • Started: 6 April 2012
  • 1st rack: 12 May 2012 (got rid of a ton of cocoa gunk on the bottom and all of the crushed chili peppers)


  • Started: 7 April 2012
  • 1st rack: 12 May 2012

Mole mead

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So on the suggestion of and with the help of a friend, I started today a batch of mole mead. I think it will taste…as good as it sounds, although when we put all the cocoa stuff in the bucket with the honey, the color of the cocoa really took over. We’ll see how it develops over time. Stuck with the sweet mead yeast this time to counteract the bitterness of the cocoa and spiciness of the chilies.


  • 7 dried Arbol chili peppers
  • 12 oz baking cocoa
  • 1 tsp ground cinnamon
  • 12 lbs wildflower honey
  • 1 tsp Irish moss
  • Wyeast 4184 sweet mead


  • Started: 6 April 2012