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I used champagne yeast, that's worked pretty well for me so far. Unfortunately, it died. Or something. It also occurred to me that it wasn't anywhere *near* 80 degrees; as my dad pointed out to me, if it felt warm, it was warmer than my hand. Given that, I would guess it was 100 degrees...

Hmm, I suppose that makes sense...drat! Hmm, but what about fortifying it, a la port? I just figure that if you don't need a lot to burn your tongue off, you shouldn't need a lot to get tipsy either :-D But I'm not coming up with any suitable booze to add.

*sigh* Yeaahhh, you're right. :) I kinda keep forgetting that this is what yeast like to do. Thanks for the pep talk!

Hmmm... Semi-related question for y'all. I'm a newbie mazer who was fixing up a 1-quart yeast starter last night to start a batch tonight. Three cups of water were heated in a saucepan, then removed and a cup of honey, a quarter teaspoon of yeast nutrient and a couple of pieces of mango...

Howdy :-D Nice to see another mazer in Baltimore! It looks like you haven't been around much lately, or at least not posting, but if you still frequent the place, it's always nice to have folks in the neighborhood to trade recipes, etc., with.

@Revvy: The trouble with that is it could attract dung beetles, who would then mutate into horrible fire-dung beetles...They smell like **** AND burn the hell out of you. Doomsday scenario, a la divine plagues! OH NO! Small bottles, like airline shots?? That'd be a shocking stocking...

Oops, my bad :) Yeahhhhh that's pretty much still hot at 1 part pepper to 2^20 parts water. Thaaaat's probably going to deter elephants as much as humans, yep.

Leprechaun: Removing the peppers shouldn't be a challenge at all. My plan is to coarsely chop the peppers and shred the mango, and put 'em all in a tied up, sanitized stocking. Largely because there's so much mango, at least 5 pounds and likely more [and I *can* add more mango if it doesn't...

Well, again, I don't want to overdo it. :) Have you worked with pepper/ginger in your booze? What kind of amounts would you suggest?

@Leprechaun: I was thinking they might've been bird's eye, maybe. The problem with the Asian market is the english signs are all very vague. There were a bunch of potted plants of various sorts in the front of the store, and the sign simply said "PLANT." :-p Same uncertainty goes for the...

UPDATE: Just went to my local Asian supermarket, and I went a little pepper happy. :) No habaneros, everything I've read here since this morning has scared me away from them. My inventory to choose from: - Several large jalepenos - A bag of dried cayenne peppers - interesting note: I love...

I'm a newbie [post #1] to homebrewtalk, and a newbie to mead, and here because I could really use some feedback for a strange mead, my second batch. I'll be starting this Friday. Proposed ingredients: 10 pounds raw Pennsylvania wildflower honey, straight from the source 5 pounds mangoes...