Chocolate Mead

Tonight, I brewed my first chocolate mead. I have been looking at a few recipes and decided to go for it! The aging process may be the biggest hurdle but here is the recipe:

Batch 4-008
12 lbs Clover Honey
24 oz Nestle Cocoa
2 Lemons
5 tsp Yeast Nutrient
3+ gal Distilled Water
1 pk EC-1118 (hydrated)

Step #1: Boil 1 gal water, add 24 oz Nestles Coca and stir until dissolved; remove from heat

Step #2: Add honey to soften, stir until uniform

Step #3: Add 2 gal water, juice of lemons and yeast nutrient to carboy

Step #4: Add must to carboy

Step #5: Hydrate yeast and add to carboy; add airlock

OG: 1.112 (corrected); Potential ABV: 14.9%

-Safari Bob