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Old 11-05-2013, 01:52 AM   #61
turd22003
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Apr 2013
oceanside, ca
Posts: 7


just bottled my drunken mouse.

Drunken mouse Capsapmel
By H.Maurer

Ingredients:
Thai mouse **** peppers(4)
4 lbs. honey
1 gallon water
6 oz. ginger
1 lime
Yeast
pectin


Directions: Boil water to 160* add honey, pectin, 2 Thai chilies, lime, peeled ginger cut into flat strips, let cool to 75* pitch yeast cover let sit in primary until stops bubbling rack to secondary on 2 fresh Thai chilies for 3-4 months should turn gold, rack off lees and chilies, leave sit for month or so and then bottle

 
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Old 08-19-2016, 11:48 PM   #62
EagleScout
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Sep 2014
Elizabethtown, PA
Posts: 48
Liked 3 Times on 3 Posts


Bottled a batch of this last week for a friends party, if you like spicy food it's damn good. Finishing the last of what I didn't take along now and I think it's gotten hotter. This was left on the pepper for 3 months and it was too hot for my sister and parents.

 
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Old 12-04-2016, 12:24 PM   #63
Culln5
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Sep 2013
Clayton, North Carolina
Posts: 440
Liked 61 Times on 35 Posts


This was my first mead. 3 Months on the habaneros, then transferred to a secondary for 1 month. I am ready to bottle them....

Does anything need to be added before bottling?

I was planning on using 16oz Grolsch bottles, but I have 12oz capping bottles also. Is there a preference?

What temperature should I store them at? Room temp? Refridgerated?

 
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