One of the guys I work with asked if I could do a Mexican Mole style of Mead. I just did the burnt honey bochet (I keep "sampling" the stuff directly from my secondary jug, I'm not sure it'll make it to the bottles) and thought that perhaps this would work well together. I have Brewers Friend but I haven't quite learned how to work it yet. I'm still new, I won't lose sleep over it. This is about all I have worked out for the recipe and was hoping to get some tips and recommendations.
For a 1 gallon batch I was planning on using 3.5 Lbs Honey Cooked until a dark amber, pitching it with an ale yeast, don't know the number. After 2 weeks in the primary I'll rack it off and add 6 jalapenos smoked over mesquite (that'll give me an excuse to fire up the smoker) and then about a dozen Cacao nibs to the secondary for 1 week, rack off and start aging.
Any help would be greatly appreciated. Also I was thinking of doing the burnt honey as either a ginger beer or even trying to make a hard root beer out of it if anyone may have some thoughts on that as well. I saw the root beer recipe from Crazy8 and was considering it.
For a 1 gallon batch I was planning on using 3.5 Lbs Honey Cooked until a dark amber, pitching it with an ale yeast, don't know the number. After 2 weeks in the primary I'll rack it off and add 6 jalapenos smoked over mesquite (that'll give me an excuse to fire up the smoker) and then about a dozen Cacao nibs to the secondary for 1 week, rack off and start aging.
Any help would be greatly appreciated. Also I was thinking of doing the burnt honey as either a ginger beer or even trying to make a hard root beer out of it if anyone may have some thoughts on that as well. I saw the root beer recipe from Crazy8 and was considering it.