Habanero Capsicumel - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Mead Recipes > Habanero Capsicumel

Reply
 
Thread Tools
Old 10-25-2008, 11:35 PM   #21
scinerd3000
 
scinerd3000's Avatar
Recipes 
 
Mar 2008
Milton, De
Posts: 2,127
Liked 11 Times on 11 Posts


theres always jalapenos.
__________________
On Hiatus: Brewing at work....

 
Reply With Quote
Old 10-26-2008, 12:12 AM   #22
talleymonster
 
talleymonster's Avatar
Recipes 
 
Dec 2005
Posts: 2,142
Liked 22 Times on 12 Posts


Quote:
Originally Posted by ChshreCat View Post
Could rack off the chili a bit sooner?
That could work, too.
__________________


 
Reply With Quote
Old 10-26-2008, 12:40 PM   #23
KopyKat
 
KopyKat's Avatar
Recipes 
 
Dec 2005
Round Rock Texas
Posts: 473
Liked 4 Times on 2 Posts


Quote:
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.
Quote:
OMG!!!!

We just opened the last bottle last night. It was way too fargin hot!!!!!!
Are you tasting from the original recipe on the last comment? In the original post you said it "it's good". Splain youself, please.
__________________
Jerry Pritchett
KopyKat Brewery


Primary: Belgian Blonde (for cask)
Drinking: Robust Porter
Up Next: Christmas Ale, SNPA, Simcoe IPA

AustinZealots.com
Home of the Austin Zealot's Inquisition

 
Reply With Quote
Old 10-26-2008, 04:22 PM   #24
mnadamn
Recipes 
 
Jan 2008
Milwaukee WI / Mankato MN
Posts: 356
Liked 3 Times on 2 Posts


As it aged, the heat of the pepper came through more....

Have you thought of a chipolte pepper mead?

 
Reply With Quote
Old 10-26-2008, 05:40 PM   #25
talleymonster
 
talleymonster's Avatar
Recipes 
 
Dec 2005
Posts: 2,142
Liked 22 Times on 12 Posts


Quote:
Originally Posted by KopyKat View Post
Are you tasting from the original recipe on the last comment? In the original post you said it "it's good". Splain youself, please.

We had finished what I thought was the last bottle.

I had several mystery bottles in my closet with no labels on them. I couldn't tell whether they were apfelwein or habanero.


Well upon opening, it turns out I had one more bottle of Habanero. We were thinking it was an old bottle of Apfelwein.

This was the original recipe/batch, and it was very good. I wouldn't have posted the recipe if I didn't think it was worth sharing.
But now, after over a year, it has gotten way too hot for me (or anybody really)
__________________



 
Reply With Quote
Old 10-27-2008, 03:19 AM   #26
KopyKat
 
KopyKat's Avatar
Recipes 
 
Dec 2005
Round Rock Texas
Posts: 473
Liked 4 Times on 2 Posts


The heat should have dissipated over time unless you had some of the pepper in the bottle which released more heat in that year.

I just looked over your original post again and ah, ha! I think maybe I found the reason.

Quote:
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.
Is it possible that this was the bottle you just had?
__________________
Jerry Pritchett
KopyKat Brewery


Primary: Belgian Blonde (for cask)
Drinking: Robust Porter
Up Next: Christmas Ale, SNPA, Simcoe IPA

AustinZealots.com
Home of the Austin Zealot's Inquisition

 
Reply With Quote
Old 10-27-2008, 05:19 AM   #27
talleymonster
 
talleymonster's Avatar
Recipes 
 
Dec 2005
Posts: 2,142
Liked 22 Times on 12 Posts


That's kind of what I'm thinking. I didn't see any pieces at all, but it was a small enough piece to begin with to make it through the siphon, so it is possible.
__________________


 
Reply With Quote
Old 10-27-2008, 07:04 AM   #28
billtzk
Recipes 
 
Apr 2007
Dallas
Posts: 1,624
Liked 23 Times on 21 Posts


I want to try this. I will be harvesting the last of my habeneros, jalepenos, tobasco, serrano, red chile, and banana peppers in the next few days before we get our first freeze. I am a pepper lover, and "too hot" is not in my vocabulary.

I'm going to try it with habenero for sure. Maybe serrano too. I will smoke some red jalepenos and try the chipotle too. I assume it would be best to use dried chipotle pepper rather than the canned ones in adobo.

I'll pick up some 3 gallon carboys from my LHBS, as I think I will make 2.5 gallon batches of each. I don't want to risk 5 gallons on an experiment.
__________________
Reality is a crutch for people who can't cope with drugs. -Lily Tomlin

 
Reply With Quote
Old 01-28-2009, 03:04 PM   #29
KopyKat
 
KopyKat's Avatar
Recipes 
 
Dec 2005
Round Rock Texas
Posts: 473
Liked 4 Times on 2 Posts


Ok, I am finally going to have a go at this one. I have ordered a batch of honey and am going to reserve 5lbs for it.

Also, did you add 1 gallon spring water to 5 lbs honey? This would be over a gallon so I might have to cut the recipe down to ferment in a gallon jug?

Also, in looking at the mead calculator using 5 lbs per gallon with this yeast producing 70% attenuation, it would be producing a desert mead - very sweet. Is this what it was?

If so, I might want to cut down a pound to this high end of sweet. In wines I like semi-sweet but in meads I have no experience.
__________________
Jerry Pritchett
KopyKat Brewery


Primary: Belgian Blonde (for cask)
Drinking: Robust Porter
Up Next: Christmas Ale, SNPA, Simcoe IPA

AustinZealots.com
Home of the Austin Zealot's Inquisition


 
Reply With Quote
Old 02-01-2009, 07:29 AM   #30
talleymonster
 
talleymonster's Avatar
Recipes 
 
Dec 2005
Posts: 2,142
Liked 22 Times on 12 Posts


Oh yes, it was very sweet....until the heat came through!
__________________


 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Advice on habanero mead recipe Liquisky Mead Forum 23 04-20-2013 02:19 AM
HABANERO for subtle flavor Best style & hops? mensplace Recipes/Ingredients 13 08-18-2011 12:03 PM


Forum Jump