Capsicumel Mead - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Capsicumel Mead

Reply
 
Thread Tools
Old 06-04-2013, 03:18 AM   #1
opus345
HBT_LIFETIMESUPPORTER.png
 
opus345's Avatar
Recipes 
 
Mar 2012
Omaha, Nebraska
Posts: 703
Liked 177 Times on 133 Posts



I've done a couple test batches that have turned out very good. I've got the ingredients on hand and empty primary/secondary containers, lets see if I can get some constructive (OK, any) guidance on this one. Should I start with 12 lbs and step feed or use all 15 lbs at the start?

Ingredients
15 lbs of Clover honey
5 Anahiem Peppers (Sliced, Seeds and Stems Removed)
5 Jalapeno Peppers (Sliced, Seeds and Stems Removed)
10 Serano Peppers (Sliced, Seeds and Stems Removed)
5 tsp yeast nutrients
2.5 tsp yeast energizer
5 campden tablets (or 1/4 tsp. potassium metabisulphite)
1 packet of Lalvin K1V-1116 yeast.

OG (15 lbs) = 1.115
OG (12 lbs) = 1.092
Target FG (1.020) = ~12% ABV
Primary 12 Days @ 68F

Brew Day
12 lbs of honey
Slice Peppers (Remove Seeds and Stems)
Thourghly mix 12 lbs Honey with 2 gallon of hot water for 5 minutes.
Add 1 tps nutrient, .5 tsp energizer
Add crushed campden tablets.
Add 3 gallons of water, shoot for a starting temp of 68
Add the peppers to the Must and cover with a sanitized cheese cloth for 24 hours.

Stir the Must and punch the cap down every day for the first 10-12 days.

Brew Day + 24 hours
Add 1 tps nutrient, .5 tsp energizer
Make a yeast starter with a cup of water and a cup of the must, around 84 degrees.
Add the yeast and make sure it is working.
Pitch the yeast into the fermenter after 30 minutes and then stir to suspend.

Brew Day + 48 hours
Add 1 tps nutrient, .5 tsp energizer.

Brew Day + 72 hours
Add 1 tps nutrient, .5 tsp energizer.

Brew Day + 96 hours
Add 1 tps nutrient, .5 tsp energizer.

Brew Day + 13 (1st Racking)
After this rack off into secondary and top off with water.
Put on the airlock and let sit.

Brew Day + 43 (2nd Racking)
Add 1 lb of honey to sanitized carboy.
Rack Mead into sanitized carboy

Brew Day + 73 (3rd Racking)
Add 1 lb of honey to sanitized carboy.
Rack Mead into sanitized carboy

Brew Day + 103 (4th Racking)
Add 1 lb of honey to sanitized carboy.
Rack Mead into sanitized carboy

Top off and age 6+ months

Bottle Mead
__________________
Primary: Skeeter Pee
Secondary: Meads: Carmel Apple, Wines: Sangiovese, Dragon's Blood, Viognier, Beer: None
On Deck: Dragon's Blood Blueberry, Double Dragon's Blood Original, Pinot Noir


Sleepycat Brewery

 
Reply With Quote
Old 06-04-2013, 04:56 AM   #2
fatbloke
 
fatbloke's Avatar
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,698
Liked 182 Times on 167 Posts


K1-V1116 will likely take it dry.

I suspect you'll soon discover that with meads, deciding to do things on a set timescale doesn't work. Its not like beer.........

The step feeds at racking points will possibly just keep the ferment going until the yeast die off, hence theres little point in following that technique unless you want a stuck ferment, or one that just continues until the yeast dies at the 18% tolerance of K1V......

You need to think on which your priority is.......12% or a finished product.......

Oh and don't be in a rush to bottle, as that way lies bottle bombs.....
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote
Old 06-04-2013, 05:56 AM   #3
opus345
HBT_LIFETIMESUPPORTER.png
 
opus345's Avatar
Recipes 
 
Mar 2012
Omaha, Nebraska
Posts: 703
Liked 177 Times on 133 Posts


FB,

Thanks for the response.

I have used D47 almost exclusively in the past and it seemed to lend itself to the step feeding. I have a fermentation chamber so I have been able to tightly control the fermentation temps.

I have read enough about K1, that I would like to try it. Instead of step feeding and creeping up on the FG, it may be a better path to let it go dry, clear it, then cold crash and stabilize with Camden and sorbate. Then back sweeten to taste?

And the bottle bomb comment is sage advice.
__________________
Primary: Skeeter Pee
Secondary: Meads: Carmel Apple, Wines: Sangiovese, Dragon's Blood, Viognier, Beer: None
On Deck: Dragon's Blood Blueberry, Double Dragon's Blood Original, Pinot Noir


Sleepycat Brewery

 
Reply With Quote
Old 06-04-2013, 07:51 PM   #4
fatbloke
 
fatbloke's Avatar
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,698
Liked 182 Times on 167 Posts


Quote:
Originally Posted by opus345 View Post
FB,

Thanks for the response.

I have used D47 almost exclusively in the past and it seemed to lend itself to the step feeding. I have a fermentation chamber so I have been able to tightly control the fermentation temps.

I have read enough about K1, that I would like to try it. Instead of step feeding and creeping up on the FG, it may be a better path to let it go dry, clear it, then cold crash and stabilize with Camden and sorbate. Then back sweeten to taste?

And the bottle bomb comment is sage advice.
One of the reasons I like K1V is that its less hassle with temps because of the wide range and that its a straight foward yeast to use.

I generally either go dry, then stabilise and back sweeten. I usually back sweeten before clearing, because I like to use honey and that way I only clear my brews the once and no problems with possible protein hazes from the honey. I back sweeten to about the 1.010 to 1.015 level its where I like my meads.......
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote
Old 06-07-2013, 05:12 AM   #5
Brann_mac_Finnchad
Recipes 
 
Apr 2012
, AK
Posts: 255
Liked 15 Times on 13 Posts


Recipe looks like a winner--glad you put multiple pepper varieties in there.

Like Fatbloke said, it would certainly be easier to just add all the honey in at once, let it go dry, then backsweeten to taste--or my preferred way, of cold crashing and racking it when it reaches the desired FG.

My question is, why 1116 if you only want to go to 12% abv? Just because you want to try that strain?
__________________
Brewing Blog: Dun Gleanne Brewing (Also on Facebook)

Primary: Spruce Quad, Pumpkin Weizenbock, AW4 Apfelwein, Dark Candi Cider, Alaska Lambic(ish)
Secondary: Rhubarb Wine, Highwayman Old Ale, Apple Blossom Floramel
Aging: Brett finished Tripel

 
Reply With Quote
Old 06-07-2013, 07:24 AM   #6
fatbloke
 
fatbloke's Avatar
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,698
Liked 182 Times on 167 Posts


Quote:
Originally Posted by Brann_mac_Finnchad View Post
Recipe looks like a winner--glad you put multiple pepper varieties in there.

Like Fatbloke said, it would certainly be easier to just add all the honey in at once, let it go dry, then backsweeten to taste--or my preferred way, of cold crashing and racking it when it reaches the desired FG.

My question is, why 1116 if you only want to go to 12% abv? Just because you want to try that strain?
Dunno why he chose it but it does seem to be good producing nice esters and aromatics particularly at the lower portion of its temp tolerance i.e. 15 to 18 C........
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote
Old 06-08-2013, 01:26 PM   #7
opus345
HBT_LIFETIMESUPPORTER.png
 
opus345's Avatar
Recipes 
 
Mar 2012
Omaha, Nebraska
Posts: 703
Liked 177 Times on 133 Posts


The main reason is that I read enough good reports about 1116 that I did indeed want to try it out. I'm not fixated on the 12%. That was what a calculator thought it would end up with the 15 lbs of honey. I'm going to make this today and follow the advice for using all the honey at the start. I will keep the thread updated with the progress.
__________________
Primary: Skeeter Pee
Secondary: Meads: Carmel Apple, Wines: Sangiovese, Dragon's Blood, Viognier, Beer: None
On Deck: Dragon's Blood Blueberry, Double Dragon's Blood Original, Pinot Noir


Sleepycat Brewery

 
Reply With Quote
Old 06-10-2013, 12:00 AM   #8
huesmann
Recipes 
 
Mar 2011
Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts


By my calculations, 12 lb of honey plus 5 gal of water is going to give you 6 gal of liquid, at SG 1.071. K1V will probably take that dry down to .996-998, and you'll end up with about 10% ABV.

 
Reply With Quote
Old 06-10-2013, 05:48 AM   #9
opus345
HBT_LIFETIMESUPPORTER.png
 
opus345's Avatar
Recipes 
 
Mar 2012
Omaha, Nebraska
Posts: 703
Liked 177 Times on 133 Posts


15 lbs Clover Honey and the peppers.

Brew day + 1. Made a 60 min starter and pitched the K1 tonight. OG was 1.090 with 6.5 gal @ 68F
__________________
Primary: Skeeter Pee
Secondary: Meads: Carmel Apple, Wines: Sangiovese, Dragon's Blood, Viognier, Beer: None
On Deck: Dragon's Blood Blueberry, Double Dragon's Blood Original, Pinot Noir


Sleepycat Brewery

 
Reply With Quote
Old 06-10-2013, 07:10 AM   #10
WVMJ
 
WVMJ's Avatar
Recipes 
 
Dec 2012
Karnage, WV
Posts: 1,519
Liked 181 Times on 165 Posts


Brew Day is for Beermaking, Mead day is for meadmaking Nothing wrong with 1116 except its going to eat every morsel of honey and if you dont clear it very well and backsweeten it might still be ready to keep eating. Why in the world did you take the seeds out? Were your peppers red ripe or green? I keep wanting to do one of these cap meads, we got about 120 pepper plants out in the garden. I like your combining different kinds of peppers so you get more members of the cap chemical, but maybe a hab thrown in for an instant flash of heat might make it more interesting. WVMJ
__________________
Country Wines with WVMJ

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Habanero Capsicumel talleymonster Mead Recipes 61 08-19-2016 11:48 PM
Raisin Capsicumel Brann_mac_Finnchad Mead Forum 0 07-27-2012 11:58 PM
Mexican Themed Chili Mead (Capsicumel) Tasting video chetskolos Mead Forum 2 07-17-2012 01:18 PM
Chipotle Capsicumel Advice MrOrange Mead Forum 1 10-14-2011 03:02 AM
Capsicumel Question criggs85 Mead Forum 5 05-18-2011 04:31 AM


Forum Jump