Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Mead > Texas Twang (Jalapeno Cucumber Mead)

Reply
 
LinkBack Thread Tools
Old 10-01-2012, 01:04 AM   #1
DisturbdChemist
It's Beermans World!
HBT_SUPPORTER.png
Feedback Score: 17 reviews
 
DisturbdChemist's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Between-the-keggerator-and-the-couch
Posts: 6,237
Liked 1749 Times on 1225 Posts
Likes Given: 1055

Default

Recipe Type: All Grain
Yeast: EC-1118
Yeast Starter: No
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 1
Original Gravity: 1.112
Final Gravity: 1.000
IBU: N/a
Boiling Time (Minutes): None
Color: N/A
Primary Fermentation (# of Days & Temp): 30 Days
Secondary Fermentation (# of Days & Temp): 30 Days
Tasting Notes: Sweet peppers and refreshing cucumber flavor.

I got a few request to post this recipe I created. My friends and family at first did not like the sound of this mead but when they tried it they loved it . I was very impressed on how this turned out and want to know what other people think and their twist on this.


One gallon batch:

Ingredients:
3 lbs Clover honey (trader Joe's brand)
3 Big Jalapenos
1 Cucumber

Yeast:
EC-1118

ABV: 14.8%

Steps:
1) Pour 1/4 to 1/2 gallon of water in a pot and heat to boiling
2) During heat up, cut and de-vain the jalapenos (to remove the heat) and slice the cucumber in to round slices
3) When the water is boiling, remove from heat and add the jalapenos and cucumbers.
4) Let the covered mixture sit in the hot water for 30 mins
5) After 30 mins or so remove the jalapenos/cucumbers.
6) Once you removed the veggies, add the honey and mix well.
7) After honey is fully dissolved add to the fermenter and let cool.
8) Once cool add the yeast and take measurements

"Dry Hop":
After primary fermentation (a few weeks or until clear) move to secondary. I added fresh jalapenos (2) and a fresh cucumber to sit in the secondary for a week or so. After a few weeks rack to tertiary and let age. IMO its ready to bottle about 2 1/2 to 3 months since you started or two weeks or so after "dry hopping". It's up to you when you think its ready to bottle.



Notes:
I did not back sweeten this mead because it does not have sweet fruits in it and i think its better when its dry.

Tasting notes:
This mead has a lot of aroma of cucumber and sweet pepper. Mainly the cucumber. Each additive shines on its own and a great sipper. Dont be afraid of the aroma, the taste has the refreshing cucumber with the sweet jalapeno flavor that actually works well with each other.

Awards:
Well one judge said too much jalapeño and the second judge said too much cucumber . Oh well im enjoying it so did WestlyS

10/28/13 batch 2
Scored a 43 at the Texas Mead Association comp. Didnt place sadly but suggest adding a little honey for flavor but the judges enjoyed it

Hope Ya'll will enjoy it and please let me know how it turns out!

Prosit!
Dustin

DisturbdChemist's Disturbed meads #2 - Lemon/Basil

DisturbdChemist's Disturbed Meads #3 -Cinnamon Ginger

__________________

-I do not have a drinking problem. Unless I'm out of beer...
-This beer isn't infected. It's delicious.

Twitter: @dcp006 - Ambidextrous Drinker
Untappd: BiggTexx

Check my home brew into untappd!
Abbey Normal BierWorx

DisturbdChemist is offline  
MorenoFamilyBrewers Likes This 
Reply With Quote Quick reply to this message
Old 10-01-2012, 01:42 AM   #2
springmom
Texan, by golly. Grandma by the grace of God.
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
springmom's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Spring
Posts: 182
Liked 13 Times on 11 Posts
Likes Given: 17

Default


Awesome!!! This gets done this week as I have rapidly growing jalapeños in my garden. Puts the Texas persimmons in the back of the line. Did you peel the cucumber or just scrub off the wax! Any RedStar or Lailvin equivalent yeast? (My LHBS only has those, I believe). And how long in the third fermenter, then how long in the bottle?

__________________
springmom is offline  
 
Reply With Quote Quick reply to this message
Old 10-01-2012, 02:09 AM   #3
DisturbdChemist
It's Beermans World!
HBT_SUPPORTER.png
Feedback Score: 17 reviews
 
DisturbdChemist's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Between-the-keggerator-and-the-couch
Posts: 6,237
Liked 1749 Times on 1225 Posts
Likes Given: 1055

Default


Quote:
Originally Posted by springmom
Awesome!!! This gets done this week as I have rapidly growing jalapeños in my garden. Puts the Texas persimmons in the back of the line. Did you peel the cucumber or just scrub off the wax! Any RedStar or Lailvin equivalent yeast? (My LHBS only has those, I believe). And how long in the third fermenter, then how long in the bottle?
With the cucumber I just washed and sliced. You can scrub the wax off if you want but I don't think I did and I left the skin on when I sliced it.

I would say any wine yeast should work. I just like the EC-1118 because its a beast of a yeast and clean fermenting. I believe its lalvin brand yeast. You should find it anywhere. The one in the woodlands should have it.
For bottling, I usually go with taste. If I find it good ill bottle it. My experience the one gallon batches mellow out faster. It's just up to you when to bottle. Maybe a month or so after you move it a third time. I think the jalapenos and cucumbers will hide the abv. Every one who tried it said it was smooth and didn't have a burn and I bottled it 2 and a half months since I added the yeast and let it sit in bottles how long it will last. (Its never long lol).

Keep me updated on your progress. We can compare the meads once you are done.

Good luck and Prosit!
Dustin
__________________

-I do not have a drinking problem. Unless I'm out of beer...
-This beer isn't infected. It's delicious.

Twitter: @dcp006 - Ambidextrous Drinker
Untappd: BiggTexx

Check my home brew into untappd!
Abbey Normal BierWorx

DisturbdChemist is offline  
springmom Likes This 
Reply With Quote Quick reply to this message
Old 10-01-2012, 02:13 AM   #4
springmom
Texan, by golly. Grandma by the grace of God.
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
springmom's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Spring
Posts: 182
Liked 13 Times on 11 Posts
Likes Given: 17

Default


Thanks! Looking forward to this!

__________________

Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

springmom is offline  
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 06:37 AM   #5
jcam91
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 235
Liked 18 Times on 16 Posts

Default


I'm game. I will let you know how it turns out after I make it next weekend

__________________

Brew on folks!

jcam91 is offline  
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 03:49 PM   #6
springmom
Texan, by golly. Grandma by the grace of God.
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
springmom's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Spring
Posts: 182
Liked 13 Times on 11 Posts
Likes Given: 17

Default


On the dry hop...did you rack it into another bucket? If not how did you add the jalapeños and cucumber for just a week? I'm assuming you didn't somehow siphon them out of the carboy....

Also, any acid blend, yeast nutrient, etc?

__________________

Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

springmom is offline  
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 06:02 PM   #7
DisturbdChemist
It's Beermans World!
HBT_SUPPORTER.png
Feedback Score: 17 reviews
 
DisturbdChemist's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Between-the-keggerator-and-the-couch
Posts: 6,237
Liked 1749 Times on 1225 Posts
Likes Given: 1055

Default


Quote:
Originally Posted by springmom
On the dry hop...did you rack it into another bucket? If not how did you add the jalapeños and cucumber for just a week? I'm assuming you didn't somehow siphon them out of the carboy....

Also, any acid blend, yeast nutrient, etc?
I racked or siphoned it to another container with the fresh jalapenos and cucumbers. Then after a week or so I siphoned it again to another carboy to bulk age.

I did not add any acid blend. I haven't used it before and I don't think you need it but its up to you. Yeast nutrient is always a good think to use for healthy yeast. I didn't add any because I added 5 gals worth of yeast (one package) to 1 gallon of mead. So I had plenty of yeast to do the job. All I added to this is honey, water, yeast, and the jalapenos/cucumbers. No other additives.

Hope this helps.
__________________

-I do not have a drinking problem. Unless I'm out of beer...
-This beer isn't infected. It's delicious.

Twitter: @dcp006 - Ambidextrous Drinker
Untappd: BiggTexx

Check my home brew into untappd!
Abbey Normal BierWorx

DisturbdChemist is offline  
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 07:02 PM   #8
springmom
Texan, by golly. Grandma by the grace of God.
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
springmom's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Spring
Posts: 182
Liked 13 Times on 11 Posts
Likes Given: 17

Default


Gotcha nthanks.

__________________

Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

springmom is offline  
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 11:56 PM   #9
Kdog22
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Spring
Posts: 330
Liked 32 Times on 29 Posts
Likes Given: 82

Default


This sounds very interesting. I'm in the Spring, TX area so I feel compelled to give this a try.

__________________
Kdog22 is offline  
 
Reply With Quote Quick reply to this message
Old 04-19-2013, 12:01 AM   #10
DisturbdChemist
It's Beermans World!
HBT_SUPPORTER.png
Feedback Score: 17 reviews
 
DisturbdChemist's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Between-the-keggerator-and-the-couch
Posts: 6,237
Liked 1749 Times on 1225 Posts
Likes Given: 1055

Default


Quote:
Originally Posted by Kdog22 View Post
This sounds very interesting. I'm in the Spring, TX area so I feel compelled to give this a try.
Cool man. I really enjoyed this mead. I still have a few bottles left. We can try each others once yours is done.. Over a few months the jalapeno/cucumber will mellow and blend nicely.
__________________

-I do not have a drinking problem. Unless I'm out of beer...
-This beer isn't infected. It's delicious.

Twitter: @dcp006 - Ambidextrous Drinker
Untappd: BiggTexx

Check my home brew into untappd!
Abbey Normal BierWorx

DisturbdChemist 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
Vanilla Mead Redhawke Mead 78 11-23-2014 07:41 PM
Meadowfoam mead bluebrew1 Mead Forum 12 11-12-2012 12:03 AM
Date Mead? I hardly know her rhoadsrage Mead 8 09-17-2012 01:48 PM
Costco Mead mattmcl Mead 19 09-12-2012 03:10 AM
Cool cucumber mead vahallasbrew2 Mead 2 02-19-2012 08:11 AM



Newest Threads

LATEST SPONSOR DEALS