Copy Link
Add to Bookmark
Report
Mead Lovers Digest #1175
Subject: Mead Lover's Digest #1175, 11 April 2005
From: mead-request@talisman.com
Mead Lover's Digest #1175 11 April 2005
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: Mead Lover's Digest #1174, 6 April 2005 (Phil)
HOT Capsicumel Mead ("Arthur Torrey (no spam please!)")
NOTE: Digest appears when there is enough material to send one.
Send ONLY articles for the digest to mead@talisman.com.
Use mead-request@talisman.com for [un]subscribe/admin requests.
Digest archives and FAQ are available at www.talisman.com/mead
A searchable archive is available at www.gotmead.com/mead-research/mld
----------------------------------------------------------------------
Subject: Re: Mead Lover's Digest #1174, 6 April 2005
From: Phil <dogglebe@yahoo.com>
Date: Wed, 6 Apr 2005 08:27:03 -0700 (PDT)
Another option is to use oxygen absorbing caps. They
cost a few cents more but will reduce the chance of
oxydation.
Phil
------------------------------
Subject: HOT Capsicumel Mead
From: "Arthur Torrey (no spam please!)" <atorrey@cybercom.net>
Date: Wed, 6 Apr 2005 21:08:26 -0400
I had a couple of requests for the recipe on the Capsicumel HOT pepper mead
that I mentioned in an earlier post.
This mead is very high on the hot scale, wimpy folks might want to tone the
heat down a bit <grin> I also deliberately make it on the sweet side to
balance the heat and give a short 'hang time' between the initial 'nice and
sweet' reaction and the drinker's eyes popping out...
I start by putting a couple cups of honey (Local wildflower from my backyard
hive) in a blender, along with 1-2 dried Haban~ero peppers per gallon,
depending on the size of the peppers. I then blend until the peppers are
completely pureed. This makes sure that all the seeds (the hottest part) are
chopped up, liberating the fire. (I have also heard of people using the
peppered honey as a condiment when cooking BTW) Doing it in a blend with honey
keeps the peppers from releasing any dust, but the fumes are still potent so
be careful. Also be careful of any spilled pepper honey, and follow all usual
hot pepper handling precautions about washing hands THOROUGHLY w/ soap and
water before rubbing eyes, going to the br, or touching other tender parts of
the anatomy.
I use the peppered honey in a blend with my regular honey to make a basic
simple mead recipe, approx. 3-4 lbs of honey / gallon of must, plus my usual
additions of pollen, royal jelly concentrate and propolis, along with acid
blend and yeast nutrient per package directions. I use Lalvin K1-1116
Champagne yeast, with no starter but I do 'wake it up' by soaking it for about
10 minutes in 90*F water before pitching.
When the primary fermentation slows down, I rack it, and add a few slices of
dried ginger. I then rack every few months, adding more honey as needed to
keep the SG at around 1.010 - 1.020. When the mead is clear and the SG stays
stable between rackings, I bottle it. As noted in an earlier post, since this
is a brew served in small quantities, I use swing-top style bottles for their
easy reclosing ability.
I refer to this stuff as my 'firewater mead' and swipe the U.U. logo 'bonfire
in a cocktail glass' for the label.
ART
------------------------------
End of Mead Lover's Digest #1175
*******************************
