Newbie tries dangerous capsumelomel recipe, ISO feedback

[bobsacks]

I saw in Tusch's sig from another post that he was brewing a Habanero mead so I started looking for threads on it. I think I might have to give it a go in a couple of months when local peppers are ripe.

I saw above that you guys were talking about Jolokia peppers. I am a bit of a hot sauce nut and I actually grew some Jolokia peppers last year. I ended up dehydrating about five or six of them and it ran me out of the house. I had to move my dehydrator to the back porch.

There was also an incident where I didn't wash my hands very well after handling them before I went to the bathroom. That caused lots of excitement.

 

[malenkylizards]

I saw in Tusch's sig from another post that he was brewing a Habanero mead so I started looking for threads on it. I think I might have to give it a go in a couple of months when local peppers are ripe.

I saw above that you guys were talking about Jolokia peppers. I am a bit of a hot sauce nut and I actually grew some Jolokia peppers last year. I ended up dehydrating about five or six of them and it ran me out of the house. I had to move my dehydrator to the back porch.

There was also an incident where I didn't wash my hands very well after handling them before I went to the bathroom. That caused lots of excitement.

Bob, I enjoy a handful of hot-n-spicy nuts as well as the next guy, but I think you might be a more enthusiastic aficionado than most!

 

[malenkylizards]

alright, that sulfur smell didn't linger at all. The next day, I went home and the smell was pretty much gone. Just a nice cool smell of mangoes, honey 'n' alco-ma-hol. w00t! Happy easter, homebrewers.

 

[malenkylizards]

H*l*m*t*e*f*c*i*g*h*t*u*e!

OG (4/4) = 1.120
SG (4/23) = 1.002(!!)

Chart indicates 15.5%! Just racked it into secondary and added two ounces of chopped ginger and four small cayenne. Larger amounts of spice and higher alcohol content than expected after less than three weeks mean I'll be tasting it tomorrow to make sure it doesn't get out of control.

I didn't even taste it and I'm kinda woozy.

 

[The Blow Leprechaun]

H*l*m*t*e*f*c*i*g*h*t*u*e!

OG (4/4) = 1.120
SG (4/23) = 1.002(!!)

Chart indicates 15.5%!

That's the champagne yeast right there.

 

[malenkylizards]

That's the champagne yeast right there.

Sure, but my previous batch used champagne yeast and it took more like three months to get that proofage. I think it's more due to the dry yeast.

I tasted it yesterday and tasted it today, all of five minutes ago. Oh, my tongue feels deliciously strange, not so much a burn but a tingle, almost cinnamony. I pulled the spices out, as it MIGHT be just the perfect amount of subtle right now. Most prominent tastes are the sweet tartness of the mango and the slight tingle of ginger, hard to tell if cayenne is in there at all. If anything, when I rack it into tertiary I might add a few more peppers and let 'em chill for a week or so, but I'll give it some time to mellow first.

And in other news, Sparkalloid is cool. Gonna try and upload a picture of my blackberry as it's gorgeous.

 

[The Blow Leprechaun]

I tasted it yesterday and tasted it today, all of five minutes ago. Oh, my tongue feels deliciously strange, not so much a burn but a tingle, almost cinnamony. I pulled the spices out, as it MIGHT be just the perfect amount of subtle right now. Most prominent tastes are the sweet tartness of the mango and the slight tingle of ginger, hard to tell if cayenne is in there at all. If anything, when I rack it into tertiary I might add a few more peppers and let 'em chill for a week or so, but I'll give it some time to mellow first.

That sounds like a good idea to me... you can always put some new stuff in there if it needs it.

Isn't mango one of those foods that is chemically weird? I know it's related to poison ivy, and that smoke from mango wood is toxic, but I can't recall if the fruit has anything weird about it.