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Old 07-09-2013, 05:06 PM   #21
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I think that if you use too many different pepper varieties you'll muddy the pepper flavors. I think you should stick to one pepper, or at most two--if the pepper you want most flavor from is not too hot, add something that is hot but not flavorful. Personally, my habanero flavor came out pretty well, even with additional citrus flavoring.
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Old 07-10-2013, 12:42 AM   #22
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Quote:
Originally Posted by huesmann View Post
I think that if you use too many different pepper varieties you'll muddy the pepper flavors. I think you should stick to one pepper, or at most two--if the pepper you want most flavor from is not too hot, add something that is hot but not flavorful. Personally, my habanero flavor came out pretty well, even with additional citrus flavoring.
Did you add the citrus flavoring?
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Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
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Old 07-10-2013, 06:53 PM   #23
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Yes, I used zest peels from some citrus fruits.

I'm still able to taste the "habanero" flavor, not just the "ooh that's spicy" pepper flavor.
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Old 07-12-2013, 10:36 PM   #24
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I was thinking about having a base flavor from like ripe new mex chiles and highlighting it with several different kinds of hot ones, we have some lemon habs that are actually very tastey and citrusy, then mixing in some differernt pepppers with different kinds of capsaicin like some red ripe Thia Dragons and some Caribean Reds. Not face melting, but hot enough that people who like heat would appreciate it while those that think Taco Bell is hot would shy away and not waste it. All roasted and some of the skin left in there for added taste. I keep wanting to toss some tomatoes and onions in there but this would be a capsicumel and NOT a Salsomelomel. A cilantro finish??? WVMJ

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I think that if you use too many different pepper varieties you'll muddy the pepper flavors. I think you should stick to one pepper, or at most two--if the pepper you want most flavor from is not too hot, add something that is hot but not flavorful. Personally, my habanero flavor came out pretty well, even with additional citrus flavoring.
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Old 07-13-2013, 07:39 PM   #25
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huesmann,

I like the idea of the zest peels and that may turn into a 1 Gal test batch.

WVMJ,

I may try a couple cilantro leaves in one or two of the capsicumel bottles.
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Old 07-13-2013, 10:37 PM   #26
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A few green seeds might even be better. WVMJ
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Old 07-15-2013, 06:51 PM   #27
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Just be careful. For some people, cilantro produces an unpleasant soapy flavor on their palate. That could reduce some peoples' enjoyment of your mead.
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Old 07-16-2013, 12:24 AM   #28
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We had that the first time we tried it, couldnt believe people ate this stuff, tried it again and it was great, now we cant plant enough of it! I keep wanting to make a mojito with it instead of mint and a hot pepper. WVMJ

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Just be careful. For some people, cilantro produces an unpleasant soapy flavor on their palate. That could reduce some peoples' enjoyment of your mead.
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Old 02-04-2014, 03:01 AM   #29
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Bottled on Jan 14.

Have already drank three bottles, I will need to hide some on the dark side of the rack. Sounds like a Pink Floyd song.

Great aromatics. Not hot, not dry, but you get a very nice, should I say it, balance of the honey and the ,peppers.

Best effort to date, and I'm quite pleased with myself. Would I be worried about serving this to anyone? No. Do we like it? Absolutely. I think this is what "it" is all about. Striving to make the next batch better than the previous one.

Thanks for all the feedback along the way on this one.
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Bottled: Beer: Imperial Pumpkin, Ed Worts AG Porter & Kolsch, Snowpedo, Burned Foot Holiday Ale, Hefewezien, Honey Klosch (10g), Belgian Ale (Schelde), Irish Stout (12yr)
Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
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