Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Mead > Habanero Capsicumel

Reply
 
LinkBack Thread Tools
Old 10-26-2008, 12:35 AM   #21
scinerd3000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Milton
Posts: 2,155
Liked 10 Times on 10 Posts
Likes Given: 29

Default


theres always jalapenos.

__________________
On Hiatus: Brewing at work....
scinerd3000 is offline  
 
Reply With Quote Quick reply to this message
Old 10-26-2008, 01:12 AM   #22
talleymonster
Feedback Score: 0 reviews
 
talleymonster's Avatar
Recipes 
 
Join Date: Dec 2005
Posts: 2,089
Liked 17 Times on 8 Posts

Default


Quote:
Originally Posted by ChshreCat View Post
Could rack off the chili a bit sooner?
That could work, too.
__________________

talleymonster is offline  
 
Reply With Quote Quick reply to this message
Old 10-26-2008, 01:40 PM   #23
KopyKat
Feedback Score: 0 reviews
 
KopyKat's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Round Rock Texas
Posts: 471
Liked 2 Times on 1 Posts

Default


Quote:
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.
Quote:
OMG!!!!

We just opened the last bottle last night. It was way too fargin hot!!!!!!
Are you tasting from the original recipe on the last comment? In the original post you said it "it's good". Splain youself, please.
__________________
Jerry Pritchett
KopyKat Brewery


Primary: Belgian Blonde (for cask)
Drinking: Robust Porter
Up Next: Christmas Ale, SNPA, Simcoe IPA

AustinZealots.com
Home of the Austin Zealot's Inquisition
KopyKat is offline  
 
Reply With Quote Quick reply to this message
Old 10-26-2008, 05:22 PM   #24
mnadamn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Milwaukee WI / Mankato MN
Posts: 371
Liked 1 Times on 1 Posts
Likes Given: 1

Default


As it aged, the heat of the pepper came through more....

Have you thought of a chipolte pepper mead?

__________________
mnadamn is offline  
 
Reply With Quote Quick reply to this message
Old 10-26-2008, 06:40 PM   #25
talleymonster
Feedback Score: 0 reviews
 
talleymonster's Avatar
Recipes 
 
Join Date: Dec 2005
Posts: 2,089
Liked 17 Times on 8 Posts

Default


Quote:
Originally Posted by KopyKat View Post
Are you tasting from the original recipe on the last comment? In the original post you said it "it's good". Splain youself, please.

We had finished what I thought was the last bottle.

I had several mystery bottles in my closet with no labels on them. I couldn't tell whether they were apfelwein or habanero.


Well upon opening, it turns out I had one more bottle of Habanero. We were thinking it was an old bottle of Apfelwein.

This was the original recipe/batch, and it was very good. I wouldn't have posted the recipe if I didn't think it was worth sharing.
But now, after over a year, it has gotten way too hot for me (or anybody really)
__________________


Last edited by talleymonster; 10-26-2008 at 06:45 PM.
talleymonster is offline  
 
Reply With Quote Quick reply to this message
Old 10-27-2008, 04:19 AM   #26
KopyKat
Feedback Score: 0 reviews
 
KopyKat's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Round Rock Texas
Posts: 471
Liked 2 Times on 1 Posts

Default


The heat should have dissipated over time unless you had some of the pepper in the bottle which released more heat in that year.

I just looked over your original post again and ah, ha! I think maybe I found the reason.

Quote:
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.
Is it possible that this was the bottle you just had?
__________________
Jerry Pritchett
KopyKat Brewery


Primary: Belgian Blonde (for cask)
Drinking: Robust Porter
Up Next: Christmas Ale, SNPA, Simcoe IPA

AustinZealots.com
Home of the Austin Zealot's Inquisition
KopyKat is offline  
 
Reply With Quote Quick reply to this message
Old 10-27-2008, 06:19 AM   #27
talleymonster
Feedback Score: 0 reviews
 
talleymonster's Avatar
Recipes 
 
Join Date: Dec 2005
Posts: 2,089
Liked 17 Times on 8 Posts

Default


That's kind of what I'm thinking. I didn't see any pieces at all, but it was a small enough piece to begin with to make it through the siphon, so it is possible.

__________________

talleymonster is offline  
 
Reply With Quote Quick reply to this message
Old 10-27-2008, 08:04 AM   #28
billtzk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Dallas
Posts: 1,627
Liked 22 Times on 20 Posts
Likes Given: 6

Default


I want to try this. I will be harvesting the last of my habeneros, jalepenos, tobasco, serrano, red chile, and banana peppers in the next few days before we get our first freeze. I am a pepper lover, and "too hot" is not in my vocabulary.

I'm going to try it with habenero for sure. Maybe serrano too. I will smoke some red jalepenos and try the chipotle too. I assume it would be best to use dried chipotle pepper rather than the canned ones in adobo.

I'll pick up some 3 gallon carboys from my LHBS, as I think I will make 2.5 gallon batches of each. I don't want to risk 5 gallons on an experiment.

__________________

Reality is a crutch for people who can't cope with drugs. -Lily Tomlin

billtzk is offline  
 
Reply With Quote Quick reply to this message
Old 01-28-2009, 03:04 PM   #29
KopyKat
Feedback Score: 0 reviews
 
KopyKat's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Round Rock Texas
Posts: 471
Liked 2 Times on 1 Posts

Default


Ok, I am finally going to have a go at this one. I have ordered a batch of honey and am going to reserve 5lbs for it.

Also, did you add 1 gallon spring water to 5 lbs honey? This would be over a gallon so I might have to cut the recipe down to ferment in a gallon jug?

Also, in looking at the mead calculator using 5 lbs per gallon with this yeast producing 70% attenuation, it would be producing a desert mead - very sweet. Is this what it was?

If so, I might want to cut down a pound to this high end of sweet. In wines I like semi-sweet but in meads I have no experience.

__________________
Jerry Pritchett
KopyKat Brewery


Primary: Belgian Blonde (for cask)
Drinking: Robust Porter
Up Next: Christmas Ale, SNPA, Simcoe IPA

AustinZealots.com
Home of the Austin Zealot's Inquisition

Last edited by KopyKat; 01-28-2009 at 04:15 PM.
KopyKat is offline  
 
Reply With Quote Quick reply to this message
Old 02-01-2009, 07:29 AM   #30
talleymonster
Feedback Score: 0 reviews
 
talleymonster's Avatar
Recipes 
 
Join Date: Dec 2005
Posts: 2,089
Liked 17 Times on 8 Posts

Default


Oh yes, it was very sweet....until the heat came through!

__________________

talleymonster is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Advice on habanero mead recipe Liquisky Mead Forum 23 04-20-2013 03:19 AM
HABANERO for subtle flavor Best style & hops? mensplace Recipes/Ingredients 13 08-18-2011 01:03 PM



Newest Threads

LATEST SPONSOR DEALS