Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Advice on "Bobby Flay" mead
Reply
 
LinkBack Thread Tools
Old 07-14-2012, 04:07 PM   #21
TheBrewingMedic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stanfordville, NY
Posts: 649
Liked 26 Times on 26 Posts
Likes Given: 5

Default

Why do people make vanilla extract instead of throwing in a whole vanilla bean? That's the same idea that is being talked about here, using a small amount of mead to make a chili pepper extract or infusion, a concentrate, which can then be used to precisely control the heat level.

Actually could be a cool experiment, make a higher gravity dry traditional, like 18%+, let it clear, splitting it into pints and seeing how making potent "extracts" with various things like cinnamon, vanilla, chilies, other herbs and spices come out, Give them a good long soak.

Would only need a gallon batch a case of pint mason jars and time.

__________________
Watch and Listen to your Mead....It will tell you when the next step is.
TheBrewingMedic is offline
Ace_Club Likes This 
Reply With Quote Quick reply to this message
Old 07-15-2012, 12:41 PM   #22
huesmann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts
Likes Given: 1

Default

But that is not rehydration. That's extraction.

__________________
huesmann is offline
Ace_Club Likes This 
Reply With Quote Quick reply to this message
Old 03-25-2013, 05:57 PM   #23
mcm192
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Lakewood, OH, Lakewood, OH
Posts: 4
Default

I've had very good results with just throwing the dehydrated pepper directly in the secondary. I've made an ancho chile mead this way that turned out very good as well as a smoked chipotle porter where I used "morita" chiles.

__________________
mcm192 is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2013, 06:08 PM   #24
LBussy
OCD Procrastinator
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
LBussy's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Kansas City, Missouri
Posts: 631
Liked 131 Times on 106 Posts
Likes Given: 61

Default

WRT liquid smoke: There are different flavors of smoke. Someone mentioned using oak chips but that imparts oak flavor and not really smoke flavor (IMHO). Liquid smoke can be had in hickory and mesquite, the latter might be more appropriate with the peppers, although I'd defer to the chef here.

If I had a show mead I was proud of, and I wanted to add this flavor, I'd make sure it was the best flavor I could get: Use mesquite (or whatever is appropriate) and smoke the peppers yourself.

__________________

Lee Bussy
Bad decisions make good stories.

LBussy is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2013, 12:50 AM   #25
WVMJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Karnage, WV
Posts: 1,095
Liked 103 Times on 97 Posts
Likes Given: 21

Default

Penderys sells all kinds of ground chiles, including ground chipotles and smoked paparika as well as a hundred others. If adding whole chiles does a good job wouldnt the powders do it better? Would it be better to add in the primary so it you get the water soluble portion out and then let stay untilthe fermentation is over? WVMJ

Quote:
Originally Posted by tauschung View Post
I'm going to split up my 5 gallons of show mead I made a year ago. One of them is going to be my Bobby Flay mead, or Pomegranate capsicumel.

My question, is, how would I impart a smoky spicy flavor into the mead? I loooove those cans of chipotle peppers packaged in adobo. And, I think that it would marry great with pomegranate.

I highly doubt that charring some chipotle peppers would get the flavor that I'm looking for. And, I don't have a smoker or grill.. Or should I just give up on my idea and throw in a dehydrated ancho pepper and see how that works out?

Oh, and if anyone is interested the 5 gallons will be split: show mead, rosemary, vanilla/oak, hibiscus, bobby flay.
WVMJ is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2013, 01:46 AM   #26
Zaffo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Zaffo's Avatar
Recipes 
 
Join Date: Oct 2012
Posts: 91
Liked 9 Times on 7 Posts
Likes Given: 1

Default

You could also try with smoked malts.

I have some leftover Cherrywood Smoked Malt from an experiment in beer. So, in order to use it up, I'm going to modify one of Ken Schramm's recipes in the Compleat Mead Maker and substitute with some of the smoked malt.

The beer I made had an "ok" flavor with a kind of bacony aftertaste. Definitely made me think of BBQ.

__________________
Johnny: Whatcha cookin' ma?
Ma: Beer.
Johnny: With noodles....great idea!
- Johnny Dangerously
Zaffo is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2013, 03:00 AM   #27
Bluespark
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 417
Liked 26 Times on 20 Posts

Default

Smoke the honey. I built a smoker in my yard with an old garbage can and a old BBQ grate. Get a small hot fire burning in the middle, add some soaked chips and hot smoke something( chicken, veggies, steak, etc) then when it cools down, and its nice and cool and still smoking pretty good, put your honey in a ceramic casorole dish with the top open and smoke it to the desired level.

Although I would just smoke the peppers, but honey could be an interesting experiment

__________________
Bluespark is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Not "Easy", Not Quick 1-Gallon Mead Recipe? BonnieJ Mead Forum 4 08-12-2011 08:49 PM
Will Mead "skunk" in clear bottles like beer? Ckarsanac Mead Forum 5 07-25-2011 08:44 PM
I am going to try making a mead again. Advice guidance sought so I get it "right" Zymurgrafi Mead Forum 12 02-26-2009 02:29 AM
"Kit's Mead"-Hibiscus rose wild cherry arrowroot! Dustwing Mead Forum 5 01-30-2009 11:44 PM
Low Starting Gravity "Light" Mead/Nectar BrewFrick Mead Forum 2 04-06-2008 09:27 PM



Newest Threads

LATEST SPONSOR DEALS