Black Cherry Chocolate Mead

1/2 Gallon 100% Black Cherry Juice (no preservatives)
1/2 Gallon Water
1 1/2 Pounds Honey (your choice, I used basic wildflower honey)
2 Oz Sweetened Cacao Nibs (In secondary)
1 tsp Yeast Nutrient
Lalvin EC-1118 Yeast

Mix the black cherry juice and honey together in a primary, add water to a little over a gallon. Stir in yeast nutrient and sprinkle ½ packet of EC1118 on top of the must. Cover and ferment for 14 days. SG should be below 1.0 by that time, if not allow to ferment another week. After 14 days (or after SG drops below 1.0), rack to a secondary and add the cacao nibs. Let the nibs sit in the secondary for 2-3 weeks, then rack again. Letting the nibs sit longer in the secondary will result in more chocolate flavor, but do not allow the chocolate to overpower the mead so taste frequently after 2 weeks to get to the level of chocolate flavor you prefer. Rack again after 30 days, then clarify and stabilize. Back sweeten to taste if desired. Age for a year or longer.