Adding hot peppers to chocolate mead...

My "End-of-the-World Mayan Inspired” chocolate mead has been in secondary for 2 months after having been in primary for 1 month. When I put the recipe together, I chickened out of putting any chilli peppers. Well, I recently had some high quality chocolate with chilli peppers in it, and it was much better than I imagined it could have been.

Question – is it too late to add any hot peppers to this brew? What about putting 6 habanero peppers in a blender with 2 cups of water, straining it, and racking on top of this?

I would simply de-stem them, cut them in half and remove the seeds/pith and then dump one or two in. I had ONE birdseye chilli in a ginger beer, but it overpowered it completely.

Looking forward to hearing how this turns out. Sounds awesome......

Chocolate and chili's what a great combination.

For anyone who is interested, I'll be posting updates in the main thread:

https://www.homebrewtalk.com/f30/end-world-mead-recipes-mayan-inspired-223008/

Post #60 is where I start to talk about hot peppers...