Ingredients

15 lbs of Clover honey

5 Anahiem Peppers (Sliced, Seeds and Stems Removed)

5 Jalapeno Peppers (Sliced, Seeds and Stems Removed)

10 Serano Peppers (Sliced, Seeds and Stems Removed)

5 tsp yeast nutrients

2.5 tsp yeast energizer

5 campden tablets (or 1/4 tsp. potassium metabisulphite)

1 packet of Lalvin K1V-1116 yeast.

OG (15 lbs) = 1.115

OG (12 lbs) = 1.092

Target FG (1.020) = ~12% ABV

Primary 12 Days @ 68F

Brew Day

12 lbs of honey

Slice Peppers (Remove Seeds and Stems)

Thourghly mix 12 lbs Honey with 2 gallon of hot water for 5 minutes.

Add 1 tps nutrient, .5 tsp energizer

Add crushed campden tablets.

Add 3 gallons of water, shoot for a starting temp of 68

Add the peppers to the Must and cover with a sanitized cheese cloth for 24 hours.

Stir the Must and punch the cap down every day for the first 10-12 days.

Brew Day + 24 hours

Add 1 tps nutrient, .5 tsp energizer

Make a yeast starter with a cup of water and a cup of the must, around 84 degrees.

Add the yeast and make sure it is working.

Pitch the yeast into the fermenter after 30 minutes and then stir to suspend.

Brew Day + 48 hours

Add 1 tps nutrient, .5 tsp energizer.

Brew Day + 72 hours

Add 1 tps nutrient, .5 tsp energizer.

Brew Day + 96 hours

Add 1 tps nutrient, .5 tsp energizer.

Brew Day + 13 (1st Racking)

After this rack off into secondary and top off with water.

Put on the airlock and let sit.

Brew Day + 43 (2nd Racking)

Add 1 lb of honey to sanitized carboy.

Rack Mead into sanitized carboy

Brew Day + 73 (3rd Racking)

Add 1 lb of honey to sanitized carboy.

Rack Mead into sanitized carboy

Brew Day + 103 (4th Racking)

Add 1 lb of honey to sanitized carboy.

Rack Mead into sanitized carboy

Top off and age 6+ months

Bottle Mead