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Old 02-26-2009, 04:28 AM   #1
Nov 2008
Belly of the beast, DC, Torment
Posts: 168
Liked 5 Times on 4 Posts

OK, I am a browserholic. I can't have just one window open, and as The Fixx said, One thing leads to another...

Somehow I got sided on Mead and saw a reference to Pepper Mead (or Capsicamel or popsicamel or corpsecamel... I don't know what).

I didn't see any refs under Cider. Has anybody tried peppers in cider?
Oh my gosh, but cider's neat.
Taste's so sweet, it can't be beat.
Good in the cold or in the heat.
Oh my gosh, but cider's neat!

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Old 02-26-2009, 04:41 AM   #2
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts

Nope, but as a pepper lover (and somebody currently brewing a capiscumel) I might try that. Though I think it would have to be pretty light on the pepper flavor, just a bit of heat could go well. And if all else fails, that would guarantee one amazing glaze/marinade base.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

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