Four Alarm Jalapeño Apple Capsicumel
"Fruit: 1 gal fresh or bottled apple juice Chiles: 8 large jalapeños Honey: 1 lb. Wildflower Honey Acid Suppl'mt: 3/4 tsp. acid blend Add'l: 1-2/3 tsp. pectic enzyme Stabilizers: 1 crushed Campden tablet Tannins: 1/4 to 1/2 tsp. tannin Yeast Nutrient: 1-1/2 tsp. yeast nutrient Yeast: 1 pkg Champagne wine yeast "
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Fiery Honey Apple Mead
ingredients
- 1 gallon fresh or bottled apple juice
- 8 large jalapeños
- 1 lb. Wildflower Honey
- 3/4 tsp. acid blend
- 1-2/3 tsp. pectic enzyme
- 1 crushed Campden tablet
- 1/4 to 1/2 tsp. tannin
- 1-1/2 tsp. yeast nutrient
- 1 pkg Champagne wine yeast
steps
- 1.
Heat apple juice and jalapeños in a pot for 10 minutes. Remove jalapeños.
- 2.
Stir in honey, acid blend, pectic enzyme, Campden tablet, tannin, and yeast nutrient.
- 3.
Cool, sprinkle yeast on top, cover, and let sit for 24 hours.
- 4.
Transfer to a carboy with airlock and ferment for 4-6 weeks.
- 5.
Rack into another carboy, leaving behind sediment. Age for at least 6 months before bottling.
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9/22/2024CellarDog47
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