larrydcarter
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What's a good way to add the pepper? Into secondary I would guess but should I roast it and peel it first? Any ideas?
Making a red bell pepper mead
- Thread starter larrydcarter
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That sounds like almost too subtle a flavor.....
Anyway. One of my brew buddies makes a habanero mead on occassion, and basically just cuts a pepper up, seeds and deveins it and adds it right to the fermenter with everything else.
We're going to crack a 3 year old bottle of it tomorrow at big brew day.
I LOVE roasted red peppers, so I would roast them first, and peel most of them, though I would leave a few slices with all the char on for dome roastiness. (no more than 2 of them) and probably just add them right to the primary with everything else.
I'd be really interesting in hearing how this turns out....Like I said I'm a big fan of roasted red peppers.
Anyway. One of my brew buddies makes a habanero mead on occassion, and basically just cuts a pepper up, seeds and deveins it and adds it right to the fermenter with everything else.
We're going to crack a 3 year old bottle of it tomorrow at big brew day.
I LOVE roasted red peppers, so I would roast them first, and peel most of them, though I would leave a few slices with all the char on for dome roastiness. (no more than 2 of them) and probably just add them right to the primary with everything else.
I'd be really interesting in hearing how this turns out....Like I said I'm a big fan of roasted red peppers.
