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Old 06-24-2013, 12:27 PM   #1
vetusstimulus
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Default Chilli mead

Ok next is chilli mead,,, I'm thinking habanero ! Any suggestions


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Old 06-24-2013, 04:37 PM   #2
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Nah...habanero is for wusses....

Naga. You know you want to......

Seriously though, search for capsimel. Both here and over at Gotmead. You should find plenty of guidance and ideas......


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Old 06-24-2013, 04:54 PM   #3
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Naga ! No way!
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Old 06-24-2013, 06:44 PM   #4
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I have some yellow 7 pots and bhut jolokias the flavor on the 7 pots is amazing, but you only have half a second to enjoy before the fire hits.
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Old 06-24-2013, 06:49 PM   #5
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I am undecided, I wants a kick but not something I can't enjoy ,,,,
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Old 06-24-2013, 07:07 PM   #6
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Then habaneros will do for you.
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Old 06-24-2013, 09:04 PM   #7
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add some cayenne pepper powder as well. That will give you more heat, instead of just bite.
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Old 06-25-2013, 08:31 PM   #8
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Naga is also fine, especially if you de-seed and make sure that you remove all the umbilical (white connecting tissue to the seeds). Don't be such a "girly".... it's only chilli

equally, if you want to control the heat a bit more then habaneros will work fine, but with the same caveat as above.

as for Descender's idea.... ? hum ? yes, that sounds good too.
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Old 06-25-2013, 09:29 PM   #9
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If I go for the habanero just how hot will it be, I am assuming that a gallon DJ will dilute the heat? I am aiming for a winter drink to hit the spot,
It also looks like I will have to order chilli from Internet as I can't source locally,,,?
Is this am easy mead to accomplish !?
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Old 06-25-2013, 09:57 PM   #10
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Taste the habaneros. Some are super hot, some less. Depends a lot on type, soil, moisture and weather. My chocolate habaneros are HOT but I had done yellows last year that were pretty mild.

Add to your mead and test every day or so. If you are really worried about heat, use jalapeņos. I made a cherry chipotle mead that used 12 dried smoked jalapeņos, and its just pleasantly warm. They were left in there for 7 days.


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