Liquisky

Recipes 

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

Recipes 

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

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Primary: Belgian Triple Braggot (6gallons), Lambic Braggot (6gallons), Habanero melomel(6gallons)

Secondary: Peach melomel (5 Gallons)

It seems like a FOX TV Show when a mead maker moves in with an AG brewer....They end up with **** like Lambic Braggot.
-BigKahuna

Apollo

Recipes 

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

Recipes 

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 jalapeños. Maybe I'll taste in a few weeks.

Starting gravity is 1.130

lapaglia

Recipes 

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

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Primary: 3 gallon cider S-04
Secondary: Valentine Apfelwein Clone 1 Gal
Bottled: Halloween Apfelwein Clone 1 Gal
On Deck: 90 Shilling Clone

Tusch

Recipes 

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

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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

BigKahuna

Recipes 

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.

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Liquisky

Recipes 

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

Recipes 

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.

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talleymonster

Recipes 

I beg to differ.

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