Chocolate Mead (braggot)

I brewed a Chocolate Mead this weekend. I've wanted to do this for a while. Here are the details.

1 gallon batch
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1 oz pale chocolate malt - for that roasty chocolate flavor
2 oz crystal 80 - for some sweetness the yeast can't ferment out.
steep above for 10 to 15
3 lbs wild flower honey
boil for 10 minutes to increase the mouth feel increase melanoidin formation
3.5 oz unsweetened bakers cocoa at flame out

yeast: 4g BM45 rehydrated for 15 min - gives a slight berry flavor
pitched at 61F last night.
fermenting at 58F (in same fridge as my Kolsch)

No bubbles this am, but still early. I might have be either up the temp or move the mead since I need to keep the Kolsch cool.

Bottled Meads

I bottled two meads last night. A sparkling Blueberry mead that tasted pretty good at bottling. The other was a vanilla mead that had a rubberband flavor. I had added the bean in at primary fermentation and not sure that was a good idea. Or the off flavor could have been the yeast. I used a german wheat beer yeast. The wine yeast BM45, I used in the blueberry makes great melomel.