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Old 07-27-2011, 03:50 AM   #1
DougBrown
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I've been making chili pepper mead for quite some time. I never had luck with fermenting the chilies at the beginning so I've been adding it at the end with good results -- i.e. I'm pleased with the flavor. The problem is that the various types of chili additions -- powdered, liquid mixes (Tabasco, etc.) -- tend to settle out at the bottom and the bottle has to be tipped back and forth a few times before serving. One thing I've not tired yet is using fresh chilies (maybe whole?) poking them into the secondary and fishing them out after an amount of time based on tastings. Any tips or comments?

 
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Old 07-27-2011, 01:57 PM   #2
MedsenFey
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So you want to have the sediment stirred up in your bottles??
Are you wanting clear mead with no sediment?

 
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Old 07-27-2011, 03:07 PM   #3
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I always use fresh chilies in the secondary. If I want more heat, I will leave the seeds in as this is where most of the capcasin [sp?] is located. If I want more chili flavor I remove the seeds.
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Old 07-27-2011, 03:17 PM   #4
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I've not yet done a capsumel myself, but based on experience with my chipotle stout, adding roughly chopped dried peppers (in a muslin bag for ease of removal) in secondary is the way to go. I do also add some in near the end of the boil, but this is less relevant to mead...
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Old 07-28-2011, 12:13 AM   #5
mccann51
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Seems like diced/pureed fresh chilis ought to work, though I haven't tried this myself.

 
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Old 07-28-2011, 12:23 AM   #6
Hatchbrew
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I made a small batch of Chile Beer, and just sampled it a couple days ago. I used dried mulato chiles in the fermentor for four days. Toasted it prior to addition, gave a amazing chile flavor and a fun mouthfeel to it, it finishes really quickly though, so next time I'll add a new chile in everyday while swapping out the old one.

 
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Old 07-29-2011, 04:05 AM   #7
DougBrown
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Thanks folks. I think I'll try the fresh chilies and just be careful.

 
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Old 07-30-2011, 11:46 AM   #8
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Quote:
Originally Posted by DougBrown View Post
Thanks folks. I think I'll try the fresh chilies and just be careful.
Fresh chilli should just have the top stalk removed and then chopped, but not too finely as it's possible to get some bitterness from chopped up seeds.

The capsaicin is easily extracted if the chilli is added after the ferment, as it's a "fatty alkaloid" and is easily dissolved in the alcohol element.

Also, contrary to popular myth, the highest levels of capsaicin aren't in the seeds, it's highest in the "umbilical" i.e. the white connective tissue between the seeds and the fruity part of the skin/flesh.

Use caution though, it's easy to add more, but if you over do it, it's hard to remove excessive amounts (dilution etc, is about the only way, unless you happen to own your own chem lab.....)
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Old 07-30-2011, 01:22 PM   #9
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All you need to do is cut up your peppers and drop them in when before you pitch your yeast. I just tasted some Habenero Mead that we made during my big barleywine and mead brew day in September.




All we did was slice one or two up and drop the pieces in.

He did a gallon seeded and one with the seeds left in, and the ones with the seeds removed was less hotter and a little more "fruity" tasting. It's not my scene, it was fun to taste but it was pretty much a novelty. I couldn't see myself drinking more than an ounce or so straight. It's a nice novelty but unless it was mixed in a mixed drink or something, it's not something I would drink a lot of.

8 months later we opened a few to share on natl homebrew day, and it was a huge hit.
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Old 07-30-2011, 01:25 PM   #10
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Revvy, was that one de-seeded habenero in a one gallon batch?
I have my own scotch bonnets and am tempted to do one of these as a test at somepoint. Would you recomment less chilli that that, half maybe?

 
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