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Old 07-11-2010, 05:04 AM   #1
bopgun23
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Default Capsicumel idea: input wanted!

Hiya folks...

So I've had this idea for a mead knocking around in my head for a while.

-A mostly dry mead (just a tiny touch of sweetness)
-Some rose extract (or possibly other floral extract, will test several) added to taste at bottling
-Pure Cap added to taste at bottling to provide heat with little to no pepper flavor
-Carbonated as closely to a champagne profile as possible

The ideal result is a slightly sweet, effervescent mead with a mild floral quality and a round subtle heat with little to no smokey/peppery quality.

I'm still really new at mead, so I don't know how close this imaginary mead is to something plausible.

Thoughts?

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Old 07-11-2010, 02:03 PM   #2
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Sounds good.

I'm not a real fan of carbonated mead though so don't make me any (hint, hint...).

I made a sweet mead last year and had an extra gallon...I know...there's no such thing as extra...

I put it in a gallon jug and added 2 oz of thinly sliced ginger and a Seranno chili...man, was that ever good...sweet, spicy, and hot...I called it "Snakebite"...

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Old 07-11-2010, 06:16 PM   #3
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Old 07-11-2010, 06:18 PM   #4
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Sounds like something I would absolutely love. I can't get enough of hot, spicy & sweet foods, so I can't think of any reason I wouldn't love this mead. I might have to steal, I mean borrow this recipe.
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Old 07-14-2010, 01:42 AM   #5
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1 serrano for 1 gallon of mead, I wonder how many chile pequenes it would take? The scoville rating for a serrano is 5,000 to 15,000 and chile pequenes run from 30,000 to 50,000. I know looks can be deceiving but I have a hard time wrapping my brain around the notion of 1 little chile pequene for a couple of gallons of mead. I have about 8 chile pequene plant growing, so of course I would like to use them instead of the serrano. What do y'all think?

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Old 07-18-2010, 06:32 PM   #6
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I continued to think and dream about your spicy, sweet-hot mead, Homebrewer. As I was rearrageing the freezer, I come across a couple of jars of jalapeno-peach freezer jam from last summer. Suddenly a light bulb went off it my head..........why not make a jalapeno peach mead? Got my Texas peaches and jalapenos ripening on my table as I type and the honey gets pickup on my way to work tomorrow. I will be using a local central Texas wildflower honey and 71B yeast. I am think about 1 or 2 gallons batch with 2 red jalapenos for colour and flavor in each gallon. Might throw in a couple of slices of ginger to develop the back ground flavor.
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