 |
|
12-09-2010, 08:57 PM
|
#41
|
|
I yell at children
Join Date: Nov 2010
Location: St Louis
Posts: 166
|
I know white labs Eau du Vis (sp?) yeast is supposed to handle up to 21%. montrachet is 18%, i think? You could try that to "dry" it out some. Of course it'll wind up even more like a liqueur and even more appropriate for shots.
Just my .02
Slainte |
|
__________________
E2 Brewing CoOp Est. 2010
"Hell, If it don't turn out good we'll just distill it and get drunk!" - My dad...
|
|
|
|
04-29-2011, 08:44 PM
|
#42
|
|
Thirsty Zymurgist...
Join Date: Jan 2011
Location: Leesburg
Posts: 1,577
|
Ooooooh, this is next on my lead list!
__________________
Primary: Apfelwein 2.04, Peach Pyment 2.05, Chocolate Stout 2.20
Secondary: Douglah Capsicumel 10.29, Chocolate Mead 10.29, Bochet Mead 11.12, Cranberry Mead 11.24
Bottle Conditioning: Spiced Mead 5.30, Peach Mango Mead 7.09
On Tap: Raspberry Wheat 01.08, Smoked Porter 01.16, SB46 Pale Ale 2.05, Citra IPA 03.04, English Barleywine 11.12
In Bottles: Spiced Cherry Dubbel 7.17
Gallons in 2012: 36
|
|
|
|
|
01-10-2012, 04:14 PM
|
#43
|
|
Member
Join Date: Dec 2011
Location: Eliot
Posts: 76
|
This kind of reminds me of a habanero mango cucumber margarita i've tried before (which was amazing). I think i'll have to add to my list.
Subscribed!
|
|
|
|
|
02-19-2012, 01:44 AM
|
#44
|
|
Junior Member
Join Date: Sep 2010
Location: MA
Posts: 4
|
I started this recipe 2 weeks ago.
I did pump up the volume though with 3 habanero peppers deseeded.
It is still bubbling away at a steady 62ºF and smells a decent bit like pepper coming out the airlock. I am starting to worry it will be TOO hot! 
I plan on racking it off of the peppers at the 1 month mark and letting it sit until summer and see what happens. 
|
|
|
|
|
02-19-2012, 02:29 AM
|
#45
|
|
Thirsty Zymurgist...
Join Date: Jan 2011
Location: Leesburg
Posts: 1,577
|
I did a gallon with a couple douglahs, it's like liquid fire...
__________________
Primary: Apfelwein 2.04, Peach Pyment 2.05, Chocolate Stout 2.20
Secondary: Douglah Capsicumel 10.29, Chocolate Mead 10.29, Bochet Mead 11.12, Cranberry Mead 11.24
Bottle Conditioning: Spiced Mead 5.30, Peach Mango Mead 7.09
On Tap: Raspberry Wheat 01.08, Smoked Porter 01.16, SB46 Pale Ale 2.05, Citra IPA 03.04, English Barleywine 11.12
In Bottles: Spiced Cherry Dubbel 7.17
Gallons in 2012: 36
|
|
|
|
|
02-19-2012, 01:18 PM
|
#46
|
|
Senior Member
Join Date: Mar 2011
Location: Kensington
Posts: 514
|
If your capiscumel turns out too hot for you, just make a traditional and blend them.
|
|
|
|
|
02-19-2012, 01:55 PM
|
#47
|
|
Thirsty Zymurgist...
Join Date: Jan 2011
Location: Leesburg
Posts: 1,577
|
No, I'm fine with it, it's going to be a shot challenge for other hotheads like me.
__________________
Primary: Apfelwein 2.04, Peach Pyment 2.05, Chocolate Stout 2.20
Secondary: Douglah Capsicumel 10.29, Chocolate Mead 10.29, Bochet Mead 11.12, Cranberry Mead 11.24
Bottle Conditioning: Spiced Mead 5.30, Peach Mango Mead 7.09
On Tap: Raspberry Wheat 01.08, Smoked Porter 01.16, SB46 Pale Ale 2.05, Citra IPA 03.04, English Barleywine 11.12
In Bottles: Spiced Cherry Dubbel 7.17
Gallons in 2012: 36
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
