Recipe Type: All Grain
Yeast: Red Star Montrachet
Yeast Starter: No
Batch Size (Gallons): 1
Original Gravity: ?
Final Gravity: ?
Boiling Time (Minutes): 45
Primary Fermentation (# of Days & Temp): 6 months

I "brewed" this several months ago, but I waited until now to post the recipe because I won't post a recipe if it hasn't been tried and tested first.

I just bottled this one tonight, and it's good! It's by far the best mead that I've made to date. I took good notes....but I'm not sure why I never wrote down my staring gravity. And then tonight when I went to take my final gravity I broke my hydrometer , so no gravity readings.

Here are the ingredients:

1 gallon of spring water
5 pounds of honey (I used clover)
1 habanero chili
1 packet Red Star Montrachet yeast

I brought the water to a temp of around 180 and added the honey. I kept it at 180 for 45 minutes, skiming the film off the top.

Put it in an ice bath to get the temp down to a pitching temp. I pitched at 72*. I thouroughly sanitized the outside of the habanero and quartered it, removing the seeds and core. I know all of the heat is in the seeds, but trust me - it's still plenty warm!
Toss the habeneros in the fermenter and pitch yeast.
Pop on an airlock and forget about it for 6 months.


I bottled it in 6 Grolsch bottles. One of the habanero pieces went up the siphon and into a bottle, so one of 'em will have a real kick to it.


If anybody likes spicy food, you should definitely give this one a try. It's the perfect balance of sweet and hot. I'm going to start another batch of this one as soon as we get into the new house!