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Old 03-26-2008, 03:42 AM   #1
talleymonster
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Default Habanero Capsicumel

Recipe Type: All Grain
Yeast: Red Star Montrachet
Yeast Starter: No
Batch Size (Gallons): 1
Original Gravity: ?
Final Gravity: ?
Boiling Time (Minutes): 45
Primary Fermentation (# of Days & Temp): 6 months

I "brewed" this several months ago, but I waited until now to post the recipe because I won't post a recipe if it hasn't been tried and tested first.

I just bottled this one tonight, and it's good! It's by far the best mead that I've made to date. I took good notes....but I'm not sure why I never wrote down my staring gravity. And then tonight when I went to take my final gravity I broke my hydrometer , so no gravity readings.

Here are the ingredients:
1 gallon of spring water
5 pounds of honey (I used clover)
1 habanero chili
1 packet Red Star Montrachet yeast

I brought the water to a temp of around 180 and added the honey. I kept it at 180 for 45 minutes, skiming the film off the top.

Put it in an ice bath to get the temp down to a pitching temp. I pitched at 72*. I thouroughly sanitized the outside of the habanero and quartered it, removing the seeds and core. I know all of the heat is in the seeds, but trust me - it's still plenty warm!
Toss the habeneros in the fermenter and pitch yeast.
Pop on an airlock and forget about it for 6 months.


I bottled it in 6 Grolsch bottles. One of the habanero pieces went up the siphon and into a bottle, so one of 'em will have a real kick to it.


If anybody likes spicy food, you should definitely give this one a try. It's the perfect balance of sweet and hot. I'm going to start another batch of this one as soon as we get into the new house!
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Old 03-29-2008, 06:37 AM   #2
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very nice. Im a huge fan of mead and i think this is just unusual enough for me to add to my recipe list. thanks
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Old 03-29-2008, 11:41 AM   #3
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Thanks! I'll have to try this...
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Old 04-20-2008, 02:17 PM   #4
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Tallymonster,

I have never made a mead but this sounds like one I would like to make and I had a couple of quick questions.

I have read several times that leaving the mead on the lees too long (over a month) with most yeasts will produce off flavors. You seem to have left this for the entire 6 months in the primary. Is that because this yeast will be ok that long in the primary?

Also, I have read that you need to provide additional nutrients but I saw none in your list of ingredients. Did you add none or was it assumed that we would know to do that?

I know I said a couple of questions but I thought of another. You made this in a gallon jug. How much head space did you leave or is a lot of headspace not needed for mead making?
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Old 09-29-2008, 12:55 AM   #5
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Quote:
Originally Posted by KopyKat View Post
Tallymonster,

I have never made a mead but this sounds like one I would like to make and I had a couple of quick questions.

I have read several times that leaving the mead on the lees too long (over a month) with most yeasts will produce off flavors. You seem to have left this for the entire 6 months in the primary. Is that because this yeast will be ok that long in the primary?

Also, I have read that you need to provide additional nutrients but I saw none in your list of ingredients. Did you add none or was it assumed that we would know to do that?

I know I said a couple of questions but I thought of another. You made this in a gallon jug. How much head space did you leave or is a lot of headspace not needed for mead making?


Honestly Kat I hadn't made a whole lot of mead before I did this one.
I did add a campden tablet, yeast nutrient, and pectic enzyme.

I didn't notice any off flavors.

I filled the jug all the way. Didn't need much headspace.
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Old 09-29-2008, 05:18 AM   #6
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anything you would change? im picking up honey to brew this any day now as soon as my 1 gal jug frees uo
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Old 09-29-2008, 05:55 AM   #7
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hmmm..... I too will have to make this
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Old 09-29-2008, 10:25 AM   #8
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Well, the heat of the habanero seems to have gotten stronger...at least to my taste buds. I have the heat tolerance of a 5 year old, so I might use less on the next batch. But that is just me.
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Old 09-29-2008, 11:55 AM   #9
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Heat of the chile is in the veins (the white parts running down the sides), not the seeds - so that could be why it's still really hot.
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Old 10-05-2008, 11:20 PM   #10
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hey, how do you think this recipe would be if i made it with apple cider? sweet and hot or nor very good?
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