Mexican Themed Chili Mead (Capsicumel) Tasting video - Home Brew Forums
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Old 07-16-2012, 12:22 AM   #1
May 2012
Vancouver, British Columbia
Posts: 3

I had a request to post more about the Serrano pepper mead I made, so here is another video..

650g Honey
650g Blue Agave Syrup
2 Limes
4 Serrano peppers (Whole, stems removed)
30 Raisins
Water to 3.8L
Champagne yeast

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Old 07-17-2012, 05:19 AM   #2
Vespa's Avatar
Oct 2011
Skippack, PA
Posts: 53
Liked 1 Times on 1 Posts

Thanks for the link. I was planning on making a capsicumel tonight, but I realized I was missing an extra airlock. The taste she described is exactly what I am looking for, sweet start with a smoky hot (but not unpleasant) finish. Cheers.
Currently Fermenting: Nothing...
Kegged: Smaggot (SMaSH + Honey Braggot)
Bottled: Belgian Special Dubbel
Aging:Blueberry Strawberry Melomel, Blood Orange and Cranberry Melomel

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Old 07-17-2012, 01:18 PM   #3
Mar 2011
Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts

I did a 4-gallon batch of mead recently that I split into 4 separate experimental gallon batches in secondary: traditional, chili, chocolate, and chocolate+chili. I used 3 oz of dutch processed cocoa powder for the chocolate ones, and a single serrano chili pepper split lengthwise for the chili ones. I must say, they turned out quite good, especially the chocochili one. I think I will use more peppers per gallon next time, though.

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