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:
3 lbs Clover honey (trader Joe's brand)
3 Big Jalapenos
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
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.
I did not back sweeten this mead because it does not have sweet fruits in it and i think its better when its dry.
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.
Well one judge said too much jalapeño 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!
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