Chocolate Acerglyn
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Original Prompt
"Here is the extracted recipe for Chocolate Maple Bochet-Style Acerglyn:IngredientsPrimary Fermentation: • 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 SyrupSecondary Fermentation: • 3 tablespoons Dark Chocolate Cocoa PowderStabilization: • 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, creating a luscious, warming beverage. Perfect for sipping on cool evenings or sharing with friends, this flavorful treat showcases the art of fermentation at its finest.
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