UncHellMatt
Member
Cheers folks.
I just came into possession of a bag filled with Indian ghost peppers (AKA Bhut Jolokia, 1,041,427 SHU), and while most I'll use in chili and some curries, I got the idea to try some out in a relatively sweet mead. These are dried peppers, and I'm curious if anyone has advice on how to introduce the peppers to mead: In the must, or boil in water then mixed with honey, added to the fermenting carboy, ...?
A while back I was given a taste of some spicy mead at a small meadery in Portland ME, and it was quite tasty though not something I'd call particularly hot. I figure as long as I have these lovelies, I might as well do something fun beyond just cooking!
I just came into possession of a bag filled with Indian ghost peppers (AKA Bhut Jolokia, 1,041,427 SHU), and while most I'll use in chili and some curries, I got the idea to try some out in a relatively sweet mead. These are dried peppers, and I'm curious if anyone has advice on how to introduce the peppers to mead: In the must, or boil in water then mixed with honey, added to the fermenting carboy, ...?
A while back I was given a taste of some spicy mead at a small meadery in Portland ME, and it was quite tasty though not something I'd call particularly hot. I figure as long as I have these lovelies, I might as well do something fun beyond just cooking!