Hey!
I did a Pineapple/Habanero Capsicumel.
For 2.5gal batch, 6.5 lb buckwheat honey, 1 pineapple, 1 habanero.
I first pitched a Wyeast Sweet Mead, but after 2 days, nothing was happening so I pitched half a pack of Lalvin K1, then it started.
It's almost 2 weeks now and I took a sample for tasting. We wanted a sweet/hot finish, and right now, that's where it is. The pinapple is present, the habanero flavor is there, the hotness is perfect, so is the sugar amount. I know it's really soon, but we wanted a sweet finish, So i thought I could stop the fermentation right now, instead of backsweeten.
I will eventually trasnfer to 2 one-gallon jugs for aging, so I thought I could rack on sorbate+sulfite then cold crash for months of aging (8-10°C in the cold room or 4°C in the fridge), or either take the gallon jugs and pasteurize them on the stove to kill the yeast. And maybe re-rack to get rid of dead yeast, or simply bottle-age it.
What do you think?
For now, I just put it at 9°C to slow down the fermentation.
I did a Pineapple/Habanero Capsicumel.
For 2.5gal batch, 6.5 lb buckwheat honey, 1 pineapple, 1 habanero.
I first pitched a Wyeast Sweet Mead, but after 2 days, nothing was happening so I pitched half a pack of Lalvin K1, then it started.
It's almost 2 weeks now and I took a sample for tasting. We wanted a sweet/hot finish, and right now, that's where it is. The pinapple is present, the habanero flavor is there, the hotness is perfect, so is the sugar amount. I know it's really soon, but we wanted a sweet finish, So i thought I could stop the fermentation right now, instead of backsweeten.
I will eventually trasnfer to 2 one-gallon jugs for aging, so I thought I could rack on sorbate+sulfite then cold crash for months of aging (8-10°C in the cold room or 4°C in the fridge), or either take the gallon jugs and pasteurize them on the stove to kill the yeast. And maybe re-rack to get rid of dead yeast, or simply bottle-age it.
What do you think?
For now, I just put it at 9°C to slow down the fermentation.