Peppadew Mead?

[wolfstar]

I love peppadews, they are a small, red, pickled, mild hot, and pretty sweet pepper. Think banana pepper with a considerable fruity sweetness....the sweetness comes from the pickling fluid. My question is, would something like this work for a mead? Or would the acidity and likely present preservatives affect the mead. I would be inclined to offer them to the mead in secondary, so fermentation would be relatively complete....Any pointers would be appreciated, I am thinking of a Peppadew Mead made with local un-f*cked-with honey...

 

[summersolstice]

I've never heard of peppadews but if they are indeed pickled, you don't even want them in the same room with your mead. The vinegar will infect the entire room.

 

[wolfstar]

help me understand.....

The Peppadew Sweet Piquanté Pepper Story

WQe get them at work, they are shipped in plastic packs, the liquid is pretty sweet and not just from the peppers. How would a vinager preserved product affect my brew?

 

[Confucius]

It could make a suitable environment for Acetobacter, something you don't want unless you fancy mead vinegar. If you could get the peppers fresh then you might have a good thing going on.

 

[Brandon O]

help me understand.....

The Peppadew Sweet Piquanté Pepper Story

WQe get them at work, they are shipped in plastic packs, the liquid is pretty sweet and not just from the peppers. How would a vinager preserved product affect my brew?

yes it would. it will ruin it.

 

[fatbloke]

As the others have pointed out, the only way to use those in a brew would be to obtain some fresh, unpreserved fruits.

Otherwise, it's a big "no no". There is no way you can incorporate them into a recipe. At any stage it will just screw it up and you end up with a batch of "mead vinegar".

Exactly the way the others have explained......