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Old 10-01-2012, 12:04 AM   #1
DisturbdChemist
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I got a few request to post this recipe I created. My friends and family at first did not like the sound of this mead but when they tried it they loved it . I was very impressed on how this turned out and want to know what other people think and their twist on this.


One gallon batch:

Ingredients:
3 lbs Clover honey (trader Joe's brand)
3 Big Jalapenos
1 Cucumber

Yeast:
EC-1118

ABV: 14.8%

Steps:
1) Pour 1/4 to 1/2 gallon of water in a pot and heat to boiling
2) During heat up, cut and de-vain the jalapenos (to remove the heat) and slice the cucumber in to round slices
3) When the water is boiling, remove from heat and add the jalapenos and cucumbers.
4) Let the covered mixture sit in the hot water for 30 mins
5) After 30 mins or so remove the jalapenos/cucumbers.
6) Once you removed the veggies, add the honey and mix well.
7) After honey is fully dissolved add to the fermenter and let cool.
8) Once cool add the yeast and take measurements

"Dry Hop":
After primary fermentation (a few weeks or until clear) move to secondary. I added fresh jalapenos (2) and a fresh cucumber to sit in the secondary for a week or so. After a few weeks rack to tertiary and let age. IMO its ready to bottle about 2 1/2 to 3 months since you started or two weeks or so after "dry hopping". It's up to you when you think its ready to bottle.



Notes:
I did not back sweeten this mead because it does not have sweet fruits in it and i think its better when its dry.

Tasting notes:
This mead has a lot of aroma of cucumber and sweet pepper. Mainly the cucumber. Each additive shines on its own and a great sipper. Dont be afraid of the aroma, the taste has the refreshing cucumber with the sweet jalapeno flavor that actually works well with each other.

Awards:
Well one judge said too much jalapeņo and the second judge said too much cucumber . Oh well im enjoying it so did WestlyS

10/28/13 batch 2
Scored a 43 at the Texas Mead Association comp. Didnt place sadly but suggest adding a little honey for flavor but the judges enjoyed it

Hope Ya'll will enjoy it and please let me know how it turns out!

Prosit!
Dustin

DisturbdChemist's Disturbed meads #2 - Lemon/Basil

DisturbdChemist's Disturbed Meads #3 -Cinnamon Ginger


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Old 10-01-2012, 12:42 AM   #2
springmom
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Awesome!!! This gets done this week as I have rapidly growing jalapeņos in my garden. Puts the Texas persimmons in the back of the line. Did you peel the cucumber or just scrub off the wax! Any RedStar or Lailvin equivalent yeast? (My LHBS only has those, I believe). And how long in the third fermenter, then how long in the bottle?



 
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Old 10-01-2012, 01:09 AM   #3
DisturbdChemist
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Quote:
Originally Posted by springmom
Awesome!!! This gets done this week as I have rapidly growing jalapeņos in my garden. Puts the Texas persimmons in the back of the line. Did you peel the cucumber or just scrub off the wax! Any RedStar or Lailvin equivalent yeast? (My LHBS only has those, I believe). And how long in the third fermenter, then how long in the bottle?
With the cucumber I just washed and sliced. You can scrub the wax off if you want but I don't think I did and I left the skin on when I sliced it.

I would say any wine yeast should work. I just like the EC-1118 because its a beast of a yeast and clean fermenting. I believe its lalvin brand yeast. You should find it anywhere. The one in the woodlands should have it.
For bottling, I usually go with taste. If I find it good ill bottle it. My experience the one gallon batches mellow out faster. It's just up to you when to bottle. Maybe a month or so after you move it a third time. I think the jalapenos and cucumbers will hide the abv. Every one who tried it said it was smooth and didn't have a burn and I bottled it 2 and a half months since I added the yeast and let it sit in bottles how long it will last. (Its never long lol).

Keep me updated on your progress. We can compare the meads once you are done.

Good luck and Prosit!
Dustin
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Old 10-01-2012, 01:13 AM   #4
springmom
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Thanks! Looking forward to this!
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Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

 
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Old 10-02-2012, 05:37 AM   #5
jcam91
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I'm game. I will let you know how it turns out after I make it next weekend
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Old 10-09-2012, 02:49 PM   #6
springmom
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On the dry hop...did you rack it into another bucket? If not how did you add the jalapeņos and cucumber for just a week? I'm assuming you didn't somehow siphon them out of the carboy....

Also, any acid blend, yeast nutrient, etc?
__________________
Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

 
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Old 10-09-2012, 05:02 PM   #7
DisturbdChemist
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Quote:
Originally Posted by springmom
On the dry hop...did you rack it into another bucket? If not how did you add the jalapeņos and cucumber for just a week? I'm assuming you didn't somehow siphon them out of the carboy....

Also, any acid blend, yeast nutrient, etc?
I racked or siphoned it to another container with the fresh jalapenos and cucumbers. Then after a week or so I siphoned it again to another carboy to bulk age.

I did not add any acid blend. I haven't used it before and I don't think you need it but its up to you. Yeast nutrient is always a good think to use for healthy yeast. I didn't add any because I added 5 gals worth of yeast (one package) to 1 gallon of mead. So I had plenty of yeast to do the job. All I added to this is honey, water, yeast, and the jalapenos/cucumbers. No other additives.

Hope this helps.
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Old 10-09-2012, 06:02 PM   #8
springmom
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Gotcha nthanks.
__________________
Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

 
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Old 04-18-2013, 10:56 PM   #9
Kdog22
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This sounds very interesting. I'm in the Spring, TX area so I feel compelled to give this a try.

 
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Old 04-18-2013, 11:01 PM   #10
DisturbdChemist
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Quote:
Originally Posted by Kdog22 View Post
This sounds very interesting. I'm in the Spring, TX area so I feel compelled to give this a try.
Cool man. I really enjoyed this mead. I still have a few bottles left. We can try each others once yours is done.. Over a few months the jalapeno/cucumber will mellow and blend nicely.


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