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-   -   Advice on habanero mead recipe (http://www.homebrewtalk.com/f30/advice-habanero-mead-recipe-82248/)

Liquisky 09-29-2008 04:46 PM

Advice on habanero mead recipe
 
Since I moved to El Paso 4 years ago I've developed a taste for spicy foods and thought this would be a great drink. I'd like some help so that I don't screw it up.

Here's what I'm considering.

Spring water to make 1 gallon
4 pounds of local honey, (far west Texas, near El Paso, variety (i.e. clover, alfalfa, wildflower, NOT on label)
1 habanero chili
1 packet Lalvin 118, dehydrated and pitched per instructions on label.

1) I'm thinking of roasting and skinning the chili and removing the seeds.
Should I add the chili before or after fermentation is complete?

2) I don't have pectic enzyme. Should I?

3) I have "Yeast Energizer: Nutrient Booster." On the label it says: Diammonium Phosphate (DVP), Yeast Hulls (Biotin), Magnesium Sulphate, Vitamin B Complex.
Do I need anything else for nutrients?

I'm thinking of only heating the honey enough to get it to mix in the water.

Any other advice is more than welcome.


3) I have "Yeast Energizer: Nutrient Booster." On the lable it says: Diammonium Phosphate (DVP), Yeast Hulls (Biotin), Magnesium Sulphate, Vitamin B Complex.
Do I need anything else for nutrients?

I'm thinking of only heating the honey enough to get it to mix in the water.

Any other advice is more than welcome.

tooomanycolors 09-29-2008 05:16 PM

dont heat the honey, just use water around 140-160F and only enough to dissolve the honey after that use cooler water to lower the temp. If your honey comes outta solution dont worry the yeast will get it.

other than that I cant offer much help, but I dont think I would roast the chilis, not sure how they smoky ness would come through.

good luck

Apollo 09-29-2008 06:45 PM

I can't imagine you'd get much habanero taste or spiciness from just one pepper. Here's a link to a Jalapeno Wine recipe that calls for 16 large chili's. You might be able to get some ideas from that recipe.

It depends on hot hot you want, but I would use more than 1 chili and maybe leave some seeds in for additional heat.

Liquisky 09-29-2008 07:02 PM

update
 
I used two homegrown, small to medium sized scotch bonnets (hotter than habanerros (in same family)) dried/put in 160 degree water to rehydrate and removed stem and seeds.

Apollo, I got the basic recipe from http://www.homebrewtalk.com/f80/habanero-capsicumel-60272/

I guess I can add more scotch bonnets, but they are significantly hotter than jalapeņos. Maybe I'll taste in a few weeks.

Starting gravity is 1.130

lapaglia 09-29-2008 07:18 PM

A jalapeno has a Scoville unit of 40 for heat. The habanero is somewhere between 100,000 and 350,000. I think 1 will be more than enough in this case.

A chart of peppers

Tusch 09-29-2008 07:31 PM

Mmm scotch bonnets, I need to get me some good jerk chicken.

BigKahuna 09-29-2008 07:39 PM

I do love jerk chicken....I do grimaces at the thought of a Scotch bonnet mead.

I'll try it if you ever have a shot glass of it somewhere to try....but my god I can't imagine it being good.

Liquisky 09-29-2008 09:01 PM

BigKahuna said:
"I do love jerk chicken....I do grimaces at the thought of a Scotch bonnet mead.

I'll try it if you ever have a shot glass of it somewhere to try....but my god I can't imagine it being good."

Question:

Have you every made a spicy pepper mead? What's your recipe?

thanks

BigKahuna 09-29-2008 09:02 PM

Quote:

Originally Posted by Liquisky (Post 873270)

Have you every made a spicy pepper mead? What's your recipe?

thanks

Nope and not available.
The one thing I've learned from brewing is to never say never...cause now I'm thinking about how much fun it could be.

talleymonster 09-29-2008 09:28 PM

Quote:

Originally Posted by Apollo (Post 872963)
I can't imagine you'd get much habanero taste or spiciness from just one pepper.

I beg to differ.:D


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