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Old 09-29-2008, 09:34 PM   #11
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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?


I added mine to the carboy at the beginning of fermentation.

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

I think you'll be fine without it. I just happened to have some on hand. Pectic enzyme breaks down the cell wall of fruits, increasing the juice yield and allowing the yeast to eat the sugars. It also works as a clarifier, preventing pectin haze caused by residual pectins.
Not a necessity.

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?

Sounds good to me.

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

I didn't fully boil mine either. I just heated above 160* for 45 minutes until everything was fully blended. I guess I should have included that in the recipe. Perhaps I'll go and edit it a little bit.



Good luck with the recipe, let us know how it turns out.
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Old 03-27-2013, 12:38 AM   #12
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Well i do know this is extremely late, but how did it turn out? im about to make a 1 gallon batch of an Orange Blossom Habanero Mead and am looking to how many peppers, how to prep them, and how hot it will probably be. The mead has started already and is about 4 days in to the primary so adding it soon shouldnt change much i dont think.

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Old 03-29-2013, 05:01 AM   #13
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I've heard of a few people making capiscumels using habanero. One guy said he used one per gallon right from primary, and that it started off nice, but once he bottled it and waited a while, it kept getting hotter and hotter. he also may have accidentally kept a piece of pepper in the bottle, though. The other guy said he added it during secondary and it worked it decently. If it's just the heat you're looking for, I Reccomend making an extract out of your scotch bonnets and adding it to taste when in secondary or before bottling. This is something on my list of projects that I haven't gotten to yet, so let me know if it goes well

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Old 03-29-2013, 07:27 AM   #14
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Its really hard to go by other peoples tastes in peppers. We grow Caribean Reds every year, much hotter than normal orange store bought habs, so adding 1 of these would make people who think 1 orange hab, deveined, is hot go running for the ice cream It really depends on your hotness level, if you think Taco Bell is hot 1 storebought orange hab is right for you, if you consider yourself a chilehead extreme a Bhut Jolokia (the infamous Ghost Pepper) might be a better addition to your mead, call it Ghost Mead, one drink your a ghost WVMJ

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Originally Posted by Hrahn1995 View Post
Well i do know this is extremely late, but how did it turn out? im about to make a 1 gallon batch of an Orange Blossom Habanero Mead and am looking to how many peppers, how to prep them, and how hot it will probably be. The mead has started already and is about 4 days in to the primary so adding it soon shouldnt change much i dont think.
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Old 03-29-2013, 11:59 AM   #15
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Its really hard to go by other peoples tastes in peppers. We grow Caribean Reds every year, much hotter than normal orange store bought habs, so adding 1 of these would make people who think 1 orange hab, deveined, is hot go running for the ice cream It really depends on your hotness level, if you think Taco Bell is hot 1 storebought orange hab is right for you, if you consider yourself a chilehead extreme a Bhut Jolokia (the infamous Ghost Pepper) might be a better addition to your mead, call it Ghost Mead, one drink your a ghost WVMJ
Ghost peppers lack the complex tropical taste of habs, I bet habenero peppers would make an excellent addition to mead.
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Old 03-29-2013, 12:15 PM   #16
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Im not just looking for heat, im trying to get some of the actual flavor from the habanero and a balance of the heat that makes you be like "OH SH*T" and take a couple deep breaths before taking another sip haha. i will probably start by adding A habanero, then add more to the secondary as time progresses. Im gonna use seeds and ribs and all so it will hopefully incorporate rather quickly.

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Old 03-29-2013, 03:03 PM   #17
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If you really want amazing flavor and TONS of heat, find a yellow 7 pot. Hotter than a bhut and tastier than a hab.

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Old 03-29-2013, 03:17 PM   #18
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well its a bit late, i picked up 4 super market Habanero's so they wont be as good as the ones from the asian market but oh well. I'll cut up 1 at a time and add it in and wait a couple days before adding another

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Old 04-17-2013, 08:03 PM   #19
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Im making an update on my Habanero Mead with Orange Blossom Honey. its about 25 days in and i racked it to its secondary. Its very clear, and SPICY! Im hoping it will mellow out with some time but probably not. I added 1 whole orange Hab, and 1 w/o seeds to the 1 gallon batch. how much would you suggest back-sweetening it to just add a bit of sweetness that will add more floral character and off set some heat?

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Old 04-18-2013, 12:02 AM   #20
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We grew some lemon peppers last year, very nice taste, enough heat to be interesting, the best chile we have had that actually had some fruit taste to it. WVMJ

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