I am a noob when it comes to mead making and have been pondering the idea of a chipotle capsicumel. I only really want to do a 1 gallon batch so if its terrible i didn't waste a ton of money. I'm really just wondering if anyone has done anything similar, and if so, how did it turn out. I was thinking of using a sweet mead recipe so that it would kind of balance the smokey hotness of the chipotle, what do ya think? Any advice or input would be awesome.
If God wanted us to filter our beer, he wouldn't have given us livers