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Old 12-09-2010, 09:57 PM   #41
EdMerican
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I know white labs Eau du Vis (sp?) yeast is supposed to handle up to 21%. montrachet is 18%, i think? You could try that to "dry" it out some. Of course it'll wind up even more like a liqueur and even more appropriate for shots.

Just my .02

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Old 04-29-2011, 08:44 PM   #42
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Ooooooh, this is next on my lead list!
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Old 01-10-2012, 05:14 PM   #43
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This kind of reminds me of a habanero mango cucumber margarita i've tried before (which was amazing). I think i'll have to add to my list.


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Old 02-19-2012, 02:44 AM   #44
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I started this recipe 2 weeks ago.
I did pump up the volume though with 3 habanero peppers deseeded.
It is still bubbling away at a steady 62F and smells a decent bit like pepper coming out the airlock. I am starting to worry it will be TOO hot!

I plan on racking it off of the peppers at the 1 month mark and letting it sit until summer and see what happens.
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Old 02-19-2012, 03:29 AM   #45
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I did a gallon with a couple douglahs, it's like liquid fire...
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Old 02-19-2012, 02:18 PM   #46
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If your capiscumel turns out too hot for you, just make a traditional and blend them.
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Old 02-19-2012, 02:55 PM   #47
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No, I'm fine with it, it's going to be a shot challenge for other hotheads like me.
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Old 09-25-2012, 11:03 PM   #48
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I've only made mead once before but I had the idea to make a hot pepper mead, which after Googling I found this thread and joined homebrewtalk. I plan to make some this weekend by cooking the pepper(s) with the honey and siphoning out the must to remove the chillies. Another time I'm night try fermenting with the peppers.
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Old 04-25-2013, 08:41 PM   #49
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thinking about trying this with thai chilies, nvm definitely gonna make some with thai chilies maybe some ginger to...
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Old 04-25-2013, 09:17 PM   #50
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Quote:
Originally Posted by turd22003 View Post
thinking about trying this with thai chilies, nvm definitely gonna make some with thai chilies maybe some ginger to...
You aiming for something like Sriracha? Sounds exciting.
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