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):
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!