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Old 09-11-2009, 07:39 PM   #1
Sep 2008
Posts: 98

Here is my idea, Critizism welcome.

Im going to make a mead and i was thinking of using a dried chili pepper in the secondary i was also think of adding lime zest and juice. 3# of clover honey. I know some people have made a habenro mead But im think that a dried or smoked pepper would have a better flavor what do you knuckleheads think Baba Boey

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Old 09-14-2009, 01:35 PM   #2
eulipion2's Avatar
Sep 2006
Hawley, PA
Posts: 1,696
Liked 89 Times on 68 Posts

I'm by no means a mead expert, but I'd be concerned about sanitizing the pepper. Would you spray it with StarSan or just throw it in and hope the alcohol kills everything? Sounds pretty tasty though.
Primary: Carrot Brown Ale; Session Black IPA
Kegged: Smoked Porter;
Bottled: Witbier; Belgian Golden Strong; Quad; Saison; Norwegian Farmhouse Ale

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Old 09-15-2009, 01:07 AM   #3
May 2009
Posts: 54

You could soak them in vodka or tequila if you prefer.

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Old 09-16-2009, 04:23 AM   #4
May 2009
Irvine, CA
Posts: 48
Liked 1 Times on 1 Posts


Using the dry, chili pepper in the secondary, most likely won't require sanitation because the alcohol content in the mead is high enough that it will kill any bacteria on the pepper.

If you are really concerned about it, I suppose you could freeze it overnight and then defrost. I do that with fruit I add to my brews.

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Old 09-16-2009, 04:58 AM   #5
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
Liked 136 Times on 102 Posts

I added a little finger sized frozen Seranno chile pepper (sliced very thin) to a gallon of mead for 2 weeks.

It had enough heat...and the sweetness came through too.

Very nice.
HB Bill

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Old 09-16-2009, 09:28 AM   #6
May 2008
Posts: 2,274
Liked 12 Times on 12 Posts

I like some spicy and damm hot food, but I would never have thought of putting peppers in a mead.
OK, letting this sink in, smoky flavor would be nice..... It's going to take a long while.
Best of luck.

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