vetusstimulus
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Ok next is chilli mead,,, I'm thinking habanero ! Any suggestions
vetusstimulus said:How many habanero for 1 gallon and is dried ok to use?
A gravity test will tell you where its at and another in 3 or 4 days will confirm whether is either still dropping, stuck or finished. ....Ok so a few days on and I only have movement in the airlock if I give it a gentle shake... There are tiny bubbles in the DJ but most of the little particles that where swirling around have disappeared....
Is this a slow burner or do I need to interfere ? Everything else I have some has bubbles in the airlock like crazy, could it be the 1118 yeast?
See my comment re young meads on your cherry mead thread.My hab mead is now in its secondary and I am confident of the whole process so far, grav readings etc,
But....
I had a cheeky taste and its hot yes, but a bit nasty in taste. It's not clear yet but I gather this will come with age..... Will the taste improve with clarity,,,and age? I am hoping to have a decent clear hot and tasty drink for the coming Christmas.
No but you do get an excellent range of stuff, or stuff you can find for easy mail order Jack.-----snip-----
Yes, where are you posting from, you guys might have some other interesting chiles we havent tried over here?
{edit}..... changed this bit as I was getting my places muddled...... I have used the place in Chesterfield (he's got a branch in Liverpool too), but also had good service from this place in Stockport. Or t'other side o' Pennines, there's always Karl (a.k.a. duffbeer over at winesathome), who's got 2 HBS, ones Pontefract/Knottingley way, the other is Hull I believe (he did used to do some discount for forum members, dunno if he still does). {/edit}I am Liverpool uk
Outstanding.......Ha ha my dad is a bee keeper so honey not too much a problem....
No but you do get an excellent range of stuff, or stuff you can find for easy mail order Jack.
Plus there's always new variations being produced and sold.....
There's a bloke who's making various types of preserves about 20 miles up the road from me. An imaginative range of jams, jellies, chutneys and other pickled type relishes. He does a good "chilli chutney". Not because it's just chilli, but he makes it with curry spices as well, so you get a decent amount of chilli burn but also the marvellous roundness of stuff like turmeric, corriander, cumin and some others. It's good stuff, but he's not been going that long, maybe 2 to 4 years, so I only see his stuff at local markets etc (pretty sure he's got a web presence, but I'm buggered if I can find it at the moment).
Apologies for the hijack.......
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