Happy New Year!
I created this recipe (with a bunch of help) back in 2013. I just started a new batch and thought I would post the recipe and the progress:
6 Gal Batch
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
7 g Fermaid K
1/4 tsp. Potassium Metabisulphite
1 packet of Lalvin K1V-1116 yeast.
Target OG = 1.095
Target FG = .994 = ~13% ABV
Primary 12 Days @ 68F
Mead Day
15 lbs of honey - Warm honey containers in hot water
Slice Peppers (Remove Seeds and Stems)
Use 7.9 gal+ open top fermentation vehicle
Thourghly mix 15 lbs Honey with 2 gallon of hot water for 5 minutes.
Add 1 tps nutrient, .5 tsp energizer
Add Potassium Metabisulphite
Add water (~ 3 Gallons of water to equal 6 gallon total). Shoot for a starting temp of 68F
Add the peppers to the Must and cover with a sanitized cheese cloth for 24 hours.
Stir and areate the Must every day for the first 12 days.
Mead 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.
Add the yeast and make sure it is working.
Pitch the yeast into the fermenter after 30 minutes and then stir to suspend.
Mead Day + 48 hours
Add 1 tps nutrient, .5 tsp energizer.
Mead Day + 72 hours
Add 1 tps nutrient, .5 tsp energizer.
Mead Day + 96 hours
Add 7 g Fermaid K after 1/3 sugar break
Mead Day + 7 days
Rack mead and peppers into carboy with an airlock
Mead Day + 13/30
Rack off into secondary without peppers
Stabilize with Potassium Metabisulphite
Put on the airlock.
Bulk age 6-12 months
Rack and Stabilize with Potassium Metabisulphite every 3-4 months.
If planning to back sweeten, either add Potassium Sorbate, Cold Crash, or Pasteurize to prevent bottle bombs. I bottled the first batch dry and it has been a big hit whenever I uncork a bottle for friends or family.
I very much appreciate any and all feedback.
I created this recipe (with a bunch of help) back in 2013. I just started a new batch and thought I would post the recipe and the progress:
6 Gal Batch
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
7 g Fermaid K
1/4 tsp. Potassium Metabisulphite
1 packet of Lalvin K1V-1116 yeast.
Target OG = 1.095
Target FG = .994 = ~13% ABV
Primary 12 Days @ 68F
Mead Day
15 lbs of honey - Warm honey containers in hot water
Slice Peppers (Remove Seeds and Stems)
Use 7.9 gal+ open top fermentation vehicle
Thourghly mix 15 lbs Honey with 2 gallon of hot water for 5 minutes.
Add 1 tps nutrient, .5 tsp energizer
Add Potassium Metabisulphite
Add water (~ 3 Gallons of water to equal 6 gallon total). Shoot for a starting temp of 68F
Add the peppers to the Must and cover with a sanitized cheese cloth for 24 hours.
Stir and areate the Must every day for the first 12 days.
Mead 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.
Add the yeast and make sure it is working.
Pitch the yeast into the fermenter after 30 minutes and then stir to suspend.
Mead Day + 48 hours
Add 1 tps nutrient, .5 tsp energizer.
Mead Day + 72 hours
Add 1 tps nutrient, .5 tsp energizer.
Mead Day + 96 hours
Add 7 g Fermaid K after 1/3 sugar break
Mead Day + 7 days
Rack mead and peppers into carboy with an airlock
Mead Day + 13/30
Rack off into secondary without peppers
Stabilize with Potassium Metabisulphite
Put on the airlock.
Bulk age 6-12 months
Rack and Stabilize with Potassium Metabisulphite every 3-4 months.
If planning to back sweeten, either add Potassium Sorbate, Cold Crash, or Pasteurize to prevent bottle bombs. I bottled the first batch dry and it has been a big hit whenever I uncork a bottle for friends or family.
I very much appreciate any and all feedback.