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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Habanero and Serrano Capiscumel
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Old 12-27-2012, 02:02 AM   #1
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Default Habanero and Serrano Capiscumel

Just showing off:

I brewed this capiscumel a long time ago but just finally bottled it tonight, it was only a one gallon batch. I transferred 11 gallons of bochet that a buddy and I brewed in June. That got me in a homebrew mood so I bottled this!

forumrunner_20121226_205405.png

Tasting notes: it finished way sweeter than intended at 1.095 (rediculous I know) but it started at 1.185ish so at 13% its not poorly balanced. At first I hated the sweetness, I wanted it at more like 1.03-45 to balance the high alcohol and spiciness. It actually works pretty well, sweet right off the bat but it is 2.5 years old, so it is very smooth. At the back end the alcohol pops out and you get that nice warming spiciness. I figured at worst this would make a great marinade but I will definitely serve this, maybe even with a splash of black pepper infused vodka as a nice cocktail.

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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
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Old 12-27-2012, 02:21 AM   #2
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That sounds awesome. I've been messing around with habaneros in an IPA after having sampled it at Ballast Point brewing last summer. That and USFMikeB sent me a bottle of Capsicumel he made using Douglah peppers (among other things) in this years Secret Santa that I'm waiting to sample.

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Old 12-27-2012, 02:28 AM   #3
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great photo. I've always wanted to try to make a Capiscumel. Need to find a recipe to follow for my first one.

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Old 12-27-2012, 05:41 PM   #4
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Made up a quick label last night, thinking about gifting these so I think it classes it up nicely. Also that's the Irish whiskey I used to make a little cocktail with last night, worked beautifully

forumrunner_20121227_124105.png

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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
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Old 12-28-2012, 01:18 PM   #5
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ahh yes, the labels really dress up the bottle. Very nicely done.

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Old 12-28-2012, 08:16 PM   #6
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While I'd have considered a 1.095 reading as unfinished or stuck and would have wheeled out something to restart it, its your brew not mine and if you're happy with the taste then that's brilliant.

It certainly looks good in the bottles.....

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Old 12-28-2012, 08:24 PM   #7
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Well I started at too high of a gravity when I should have step fed it instead. Since this was only 1 gallon and 2.5 years old I just said screw it and bottled it. Makes for an interesting mix with whiskey though

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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
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Old 12-29-2012, 01:53 AM   #8
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We are also chileheads and grow our own. Did you get any green bell pepper taste? Were your chiles red ripe? WVMJ

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Old 12-29-2012, 02:16 AM   #9
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Unfortunately I made this when I was in my old apartment before I had my current garden, so the peppers were store bought. They were quite good peppers though, but given the taste of this brew I will be repeating this next year with home grown peppers.

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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
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Old 12-29-2012, 02:49 AM   #10
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I was thinking of making one with roasted ripe red numex style for the flavor, even keeping a little of the char in to give it a smokey flavor from the grill, and heating it up with some caribean reds and a very light honey. WVMJ

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