Habanero Capsicumel

[MagicLarry]

YESSSS!!!! Can't wait to brew up this monstrosity.

 

[tcindie]

This was a huge hit at a 4th of July party last night.

I used 3# of Basswood honey, 2 habaneros sliced in half, sweet mead yeast and water to fill to 1 gallon. Sat in primary from when I started it (sometime mid-May I think..) until yesterday morning.

 

[Handle]

I am a pepper lover, and "too hot" is not in my vocabulary.

Same here. I'm new here and have yet to brew my first batch of beer, but I've been gathering equipment and reading as much as I can. I have been wanting to experiment with peppers in beer, and I was reassured to know this is old hat in the brewing community.

Just today I discovered capsicumel, which I think might even have greater potential than beer due to its sweetness. Hope there's no problem in bumping this old thread, but I'm excited to try this. This is definitely going to be one of the first things I brew (unless you think I should get a few extracts under my belt?).

 

[homebrewer_99]

I had an extra gallon of mead from a previous batch and added 1 Seranno pepper and a couple oz of ginger, left them in there a month and they tasted great, IMO.

I called it Snakebite Mead...:rockin: And "shots" were the way to serve this one too.

I'll have to give this one a try since I have a couple dozen HaBURNero chiles in the garden...

 

[KopyKat]

I made two gallons of this in the spring. I added one habanero and racked to secondary after after fermentation was complete. It wasn't hot enough and I added a second pepper to both gallons. I bottled one gallon in 750 mL wine bottles and have drank half a bottle in the past week. It is great.

I brought a bottle to our annual pepper party last Saturday and it was a hit there also. All comments were that it had the right amount of heat and tasted very good.

I plan on this as an annual brew with 2 habaneros per gallon.

 

[Panz]

Just tried this out today. Me and my friend made a two gallon batch and split it up between two 1 Gallon Damas.

We ended up using 8 lbs. of Honey instead of 10 lbs. and used 4 habaneros.

Gonna add the Yeast nutrient in a couple weeks, hoping this will be ready just in time for winter! :rockin:

 

[theschick]

I just made a 1 gallon test batch of this, but with a few changes: Apple juice instead of water, only 2lbs of honey, and Lalvin 1118 yeast (just what I had on hand). Only 6 months and I'll see what I got.

 

[dummkauf]

Well, I just picked up 4 1 gallon glass jugs today, and since I only needed one, started looking around for some 1 gallon mead recipes to try. It just so happened that I had an unopened 5lbs of Clover honey(Costco Special) and 2 habenaros in my fridge

So I figured I'd give this guy a shot.....pun intended as I'm pretty sure this will be taken as a shot

Anyway, added 5lbs of clover, and topped up with tap water to 1 gallon, tossed in 2 chopped up habenaros(living dangerously here), and a small amount of yeast nutrient along with a packet of Red Star Premiere Curvee. We'll see how this turns out, worst case scenario this will be the strongest thing I've made yet(beer or mead).

 

[dummkauf]

hmmm....just pulled a hydro reading, and I can't get a hydro reading. My hydrometer only goes up to 1.160, and this was way beyond that. Got a feeling this bad boy is going to be very strong, and very sweet, as I don't think the yeast will ferment all that out

 

[dummkauf]

Well I racked to secondary tonight, and grabbed a small sample. I have to say that so far I am very impressed It wasn't nearly as spicy as I was expecting and it was very sweet, though I think the sweetness may have balanced out the spicyness, but I could definatley taste the habenaros! It also still have a very distinctive alcohol smell and taste, think this one will need to age for a while longer.

 

[EdMerican]

I know white labs Eau du Vis (sp?) yeast is supposed to handle up to 21%. montrachet is 18%, i think? You could try that to "dry" it out some. Of course it'll wind up even more like a liqueur and even more appropriate for shots.

Just my .02

Slainte

 

[usfmikeb]

Ooooooh, this is next on my lead list!

 

[Penguinetti]

This kind of reminds me of a habanero mango cucumber margarita i've tried before (which was amazing). I think i'll have to add to my list.


Subscribed!

 

[mattlphoto]

I started this recipe 2 weeks ago.
I did pump up the volume though with 3 habanero peppers deseeded.
It is still bubbling away at a steady 62ºF and smells a decent bit like pepper coming out the airlock. I am starting to worry it will be TOO hot! :rockin:

I plan on racking it off of the peppers at the 1 month mark and letting it sit until summer and see what happens.

 

[usfmikeb]

I did a gallon with a couple douglahs, it's like liquid fire...

 

[huesmann]

If your capiscumel turns out too hot for you, just make a traditional and blend them.

 

[usfmikeb]

No, I'm fine with it, it's going to be a shot challenge for other hotheads like me.

 

[dudius]

I've only made mead once before but I had the idea to make a hot pepper mead, which after Googling I found this thread and joined homebrewtalk. I plan to make some this weekend by cooking the pepper(s) with the honey and siphoning out the must to remove the chillies. Another time I'm night try fermenting with the peppers.

 

[turd22003]

thinking about trying this with thai chilies, nvm definitely gonna make some with thai chilies maybe some ginger to...

 

[dudius]

thinking about trying this with thai chilies, nvm definitely gonna make some with thai chilies maybe some ginger to...

You aiming for something like Sriracha? Sounds exciting.

 

[turd22003]

You aiming for something like Sriracha? Sounds exciting.

lol dont know yet just mixed it up last night using 4 whole(fresh) prik kee noo (mouse poo peppers) 1/2 lime and a touch of ginger... i might add some lemon grass and more prik kee noo to the secondary but i think that would be to much

 

[Kdog22]

I think I may have to try this..

One thing I keep thinking about is that is might be necessary to use 5 pounds of honey for 1 gallon to balance the sweet vs. hot.. Otherwise, that's ALOT of honey for just one gallon.

 

[Hasher76]

i just bottled up my 3rd batch of 1 gallon size mead, a Mango Habanero mix with orange blossom honey, 2x habanero + 3x mango primary and 3x habanero + 3x mango secondary. A quick taste after the primary wasn't hot enough so I added more in the secondary. The high ABV is masked by the liquid magma going down your throat, I absolutely love it so far.

 

[brewsmedic]

Started it today; 5 lbs Raw Clover Honey, Champaign yeast, One Habanero, 3/4 tsp yeast nutrient and topped with spring water in one gallon jug. Planning on letting it go for a month, moving to a new jug and topping off with some water/honey mix then letting it sit for the summer into fall. Nothing says dead of winter like lighting your mouth on fire! SG was only 1.120 though that should be 16-18% if the scale is right. Looking forward to it!

 

[MacdaddyMead]

I am a new comer to the HB blog and HB in general. I have made several types of wine including three different meads; this one sounds like I will be intense. I just started mine today. I did devein the habanero and add 1 tsp of yeast nutrient. I also skimmed off the foam off the too of the heated mixture. That was a first for me. What is the purpose of skimming the foam? Taking out impurities? Thanx for listening. I am excited to start blogging!

 

[Mythos]

Started mine today as well. I used 2.2 # of honey and s-04 so I doesn't have to age as long with only 10% abv tolerance. I used 2 habaneros previous comments claim one isn't hot enough if you rack to secondary. I figure I can always back sweeten if I want it sweeter to compliment the heat.

 

[BrewingPeace]

Loving both Mead and Capsaicin, I'd be curious to try it with Bhut Jolokia, Ghost Chilis... Those I am growing, and they have a very..rich and sweet flavor to them.. great thread, I think this is my next brew!

 

[turd22003]

You aiming for something like Sriracha? Sounds exciting.

its allmost ready to bottle and look great, husband sampled some @racking and its sweet then it BURNS... just like the chillies <3 looking forward to this one

 

[brewsmedic]

Ok, SG 1.120, used the Champaign yeast and it went like crazy. Got a solid layer of sediment on the bottom and moved it over about a month in (end of July). Really didn't do visible active fermentation but got another small (quarter to half inch) of sediment again. Moved it again, topped it off with water and checked the gravity again coming up with 1.076. Seems like it still has room to play but not sure. Second yeast packet with starter or let it ride as is? It's got a sweet and hot flavor but according to a web ABV Calculator, it's only 5.4% I've never used two yeast doses before and this seems pretty spread out (June 26th for start and we're half way through October now).

 

[brewsmedic]

And one Habanero put a good amount of fire in it so far; I left the veins in and only removed the seeds.