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11-05-2011, 01:37 AM
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#1
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Junior Member
Join Date: Oct 2011
Location: lincoln, nebraska
Posts: 6
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Thought I'd share...questions/comments welcome
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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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11-08-2011, 09:51 PM
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#2
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Senior Member
Join Date: Feb 2011
Location: Somewhere, CA
Posts: 221
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Sounds delicious! Recipe looks good. Hope it turns out good.
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11-09-2011, 08:15 AM
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#3
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Newbie Brewer
Join Date: Apr 2011
Location: Oxford, UK
Posts: 593
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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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11-10-2011, 07:57 PM
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#4
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Junior Member
Join Date: Oct 2011
Location: lincoln, nebraska
Posts: 6
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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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11-11-2011, 08:06 AM
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#5
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Newbie Brewer
Join Date: Apr 2011
Location: Oxford, UK
Posts: 593
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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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11-11-2011, 11:29 AM
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#6
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Junior Member
Join Date: Nov 2011
Location: Glasgow, N/A
Posts: 8
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Oh, chillis? Very interesting  Keep us updated on this. |
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11-12-2011, 04:35 AM
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#7
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Junior Member
Join Date: Oct 2011
Location: lincoln, nebraska
Posts: 6
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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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11-12-2011, 08:56 AM
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#8
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Newbie Brewer
Join Date: Apr 2011
Location: Oxford, UK
Posts: 593
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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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11-12-2011, 09:46 AM
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#9
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Complete nugget!
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 999
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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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