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Old 02-26-2009, 04:28 AM   #1
JoeSponge
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Nov 2008
Belly of the beast, DC, Torment
Posts: 168
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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?
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Good in the cold or in the heat.
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Old 02-26-2009, 04:41 AM   #2
Tusch
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Nov 2007
Spring Valley, Ohio
Posts: 1,379
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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.
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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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