paindragon1
Member
I'm going to be starting a Capsumel Mead this weekend, I'll be following Jack Kellers 3rd recipe. Does any one see any issues with it?
Has any one experimented with putting things like onion, garlic or bell peppers in the mix for a slightly different flavor profile?
(Is this post even in the right place??)
36 serranos
6 11-oz can Welch's 100% white grape juice frozen concentrate
12 lbs light honey (Expected SG: 1.115)
3 TBSP Acid Blend
1.5 tsp grape tannin
1 TBSP pectic enzyme
5.375 Gallons
6 crushed Campden tablet
1.5 TBSP yeast nutrient
Pasteur Champagne Yeast
1. Wearing rubber gloves, wash and destem chiles.
a. Cut length-ways and scrape out seeds.
b. Dice chiles and place in jar, adding whole milk to cover chiles.
c. Cover jar and refrigerate 4-6 hours.
d. Remove and warm to room temperature, then stain and discard milk.
e. Rinse chiles and set aside.
2. Mix honey into 37.5 pints water and bring to boil.
3. Boil 20 minutes, skimming off any scum that forms.
4. Meanwhile, place chiles in saucepan with 6 pint water, bring to boil, reduce heat and simmer 10 minutes.
5. Over primary, pour chiles into nylon straining bag, tie closed and leave in primary.
6. Add acid blend, tannin, yeast nutrient, and Welch's 100% white grape juice concentrate (thawed).
7. Pour honey-water over ingredients and stir.
8. Cover primary and set aside until room temperature.
9. Add pectic enzyme, recover and set aside 4 hours.
10. Add yeast and recover.
11. Stir daily until vigorous fermentation subsides (7-10 days).
12. Wearing rubber gloves, squeeze nylon bag gently over primary, then discard contents of bag.
13. Transfer liquid to secondary, top up and fit airlock.
14. Ferment to absolute dryness (60-90 days).
15. Rack into clean secondary, top up and refit airlock.
16. Rack twice more, 45 days apart.
17. Stabilize with potassium sorbate and crushed Campden tablet (stirred well),
18. Wait 14 days, then add 1/3 cup light, clear honey and stir well to dissolve.
19. Taste. If heat is too strong, add 1/4 cup honey and stir well. Taste again.
20. Add additional honey if required.
21. Wait final 30 days and rack into bottles.
22. Age at least 6 months. Will improve to 2 years.
Has any one experimented with putting things like onion, garlic or bell peppers in the mix for a slightly different flavor profile?
(Is this post even in the right place??)
36 serranos
6 11-oz can Welch's 100% white grape juice frozen concentrate
12 lbs light honey (Expected SG: 1.115)
3 TBSP Acid Blend
1.5 tsp grape tannin
1 TBSP pectic enzyme
5.375 Gallons
6 crushed Campden tablet
1.5 TBSP yeast nutrient
Pasteur Champagne Yeast
1. Wearing rubber gloves, wash and destem chiles.
a. Cut length-ways and scrape out seeds.
b. Dice chiles and place in jar, adding whole milk to cover chiles.
c. Cover jar and refrigerate 4-6 hours.
d. Remove and warm to room temperature, then stain and discard milk.
e. Rinse chiles and set aside.
2. Mix honey into 37.5 pints water and bring to boil.
3. Boil 20 minutes, skimming off any scum that forms.
4. Meanwhile, place chiles in saucepan with 6 pint water, bring to boil, reduce heat and simmer 10 minutes.
5. Over primary, pour chiles into nylon straining bag, tie closed and leave in primary.
6. Add acid blend, tannin, yeast nutrient, and Welch's 100% white grape juice concentrate (thawed).
7. Pour honey-water over ingredients and stir.
8. Cover primary and set aside until room temperature.
9. Add pectic enzyme, recover and set aside 4 hours.
10. Add yeast and recover.
11. Stir daily until vigorous fermentation subsides (7-10 days).
12. Wearing rubber gloves, squeeze nylon bag gently over primary, then discard contents of bag.
13. Transfer liquid to secondary, top up and fit airlock.
14. Ferment to absolute dryness (60-90 days).
15. Rack into clean secondary, top up and refit airlock.
16. Rack twice more, 45 days apart.
17. Stabilize with potassium sorbate and crushed Campden tablet (stirred well),
18. Wait 14 days, then add 1/3 cup light, clear honey and stir well to dissolve.
19. Taste. If heat is too strong, add 1/4 cup honey and stir well. Taste again.
20. Add additional honey if required.
21. Wait final 30 days and rack into bottles.
22. Age at least 6 months. Will improve to 2 years.
