xloserxdrummerx
Member
So today I started my second batch of mead. I was going for a capsicumel that would compliment a BBQ sauce a buddy of mine makes. Here's the recipe. (It's the first mead recipe I made myself.)
10.5# Clover Honey
2# Dark Brown Sugar
1 Whole Pineapple (Diced)
3 Fresh Habaneros (Cut in half)
Purified Water to five gallons
1 Packet Lalvin D-47
5 tsp Yeast Nutrient
All ingredients were added to my primary. Taste tested the must, and it was delicious. It started with a low sweet flavor of honey, then a mellow taste like a brown-sugar pineapple glaze came through, with just a hint of spice at the end from the habs. Any comments, questions or concerns are welcome. It's only my second batch and any advice is welcomed.
Cheers,
Mike
10.5# Clover Honey
2# Dark Brown Sugar
1 Whole Pineapple (Diced)
3 Fresh Habaneros (Cut in half)
Purified Water to five gallons
1 Packet Lalvin D-47
5 tsp Yeast Nutrient
All ingredients were added to my primary. Taste tested the must, and it was delicious. It started with a low sweet flavor of honey, then a mellow taste like a brown-sugar pineapple glaze came through, with just a hint of spice at the end from the habs. Any comments, questions or concerns are welcome. It's only my second batch and any advice is welcomed.
Cheers,
Mike