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Old 11-05-2011, 01:37 AM   #1
xloserxdrummerx
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Default Thought I'd share...questions/comments welcome

So today I started my second batch of mead. I was going for a capsicumel that would compliment a BBQ sauce a buddy of mine makes. Here's the recipe. (It's the first mead recipe I made myself.)

10.5# Clover Honey
2# Dark Brown Sugar
1 Whole Pineapple (Diced)
3 Fresh Habaneros (Cut in half)
Purified Water to five gallons
1 Packet Lalvin D-47
5 tsp Yeast Nutrient

All ingredients were added to my primary. Taste tested the must, and it was delicious. It started with a low sweet flavor of honey, then a mellow taste like a brown-sugar pineapple glaze came through, with just a hint of spice at the end from the habs. Any comments, questions or concerns are welcome. It's only my second batch and any advice is welcomed.

Cheers,
Mike

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Old 11-08-2011, 09:51 PM   #2
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Sounds delicious! Recipe looks good. Hope it turns out good.

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Old 11-09-2011, 08:15 AM   #3
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Interested to hear how it goes, I've currently got an experimental capsicumrl on the go, 2 litre batch, honey to get it to 15% and half a scotch bonnet, I've heard the spice gets a lot stronger than you expect! I will be back sweetening if its needed.

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Old 11-10-2011, 07:57 PM   #4
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I've had a few taste tests and it is starting to get a really strong alcohol taste. The pineapple taste is gone and the brownsugar is barely there. There is a moderate heat, but not too much. (I love spicy things.) I really hope some of the other flavors (pineapple, brown sugar and the fruitiness of the pepper) come back with aging. I guess if all else fails I can just backsweeten with some pineapple juice?

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Old 11-11-2011, 08:06 AM   #5
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The flavour I would imagine will come back over time, though I recon with chilli you probably want sweetness to balance it out some. I plan on backsweetening with honey to taste once its cleared.

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Old 11-11-2011, 11:29 AM   #6
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Oh, chillis? Very interesting Keep us updated on this.

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Old 11-12-2011, 04:35 AM   #7
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At this moment it tastes like jet-fuel. I'm thinking I should have done a few things differently. Maybe some pineapple in the secondary, after fermentation ends...Definately some backsweetening.

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Old 11-12-2011, 08:56 AM   #8
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What temp did you ferment at? D47 has a habit of making jet fuel when fermenting too warm, anything above 20c will do that. I've made a few batches of rocket fuel already, they need a lot of aging, back sweetening will certainly help though

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Old 11-12-2011, 09:46 AM   #9
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It could, indeed, be as Insomniac suggests if the D47 was fermented too warm, but also, young meads have a habit of tasting bloody awful, with the "alcohol hot" taste being one of the bigger, more easily noticed ones.

The capsaicin in the chilli is a fatty alkoloid, so it's more easily extracted once the alcohol content is building up in the brew. Hence that could also be adding to the "jet fuel" sensation.....

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