Mexican Themed Chili Mead (Capsicumel) Tasting video

I had a request to post more about the Serrano pepper mead I made, so here is another video..



650g Honey
650g Blue Agave Syrup
2 Limes
4 Serrano peppers (Whole, stems removed)
30 Raisins
Water to 3.8L
Champagne yeast

Thanks for the link. I was planning on making a capsicumel tonight, but I realized I was missing an extra airlock. The taste she described is exactly what I am looking for, sweet start with a smoky hot (but not unpleasant) finish. Cheers.

I did a 4-gallon batch of mead recently that I split into 4 separate experimental gallon batches in secondary: traditional, chili, chocolate, and chocolate+chili. I used 3 oz of dutch processed cocoa powder for the chocolate ones, and a single serrano chili pepper split lengthwise for the chili ones. I must say, they turned out quite good, especially the chocochili one. I think I will use more peppers per gallon next time, though.