Three Peppers Capsicumel
"INGREDIENTS 15 lbs of Monarch Wildflower honey 5 Anahiem Peppers (Sliced, Seeds and Stems Removed) 5 Jalapeño Peppers (Sliced, Seeds and Stems Removed) 10 Serrano Peppers (Sliced, Seeds and Stems Removed) 5 tsp yeast nutrients 2.5 tsp yeast energizer 7 g Fermaid K 1/4 tsp. Potassium Metabisulphite"
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This fiery mead recipe combines the sweetness of monarch wildflower honey with the heat of Anaheim, Jalapeño, and Serrano peppers for a unique and bold flavor profile. Perfect for those who love a bit of heat with their sweet!
ingredients
- 15 lbs Monarch Wildflower honey
- 5 Anaheim Peppers (Sliced, Seeds and Stems Removed)
- 5 Jalapeño Peppers (Sliced, Seeds and Stems Removed)
- 10 Serrano 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 pkg Lalvin ICV D-47 Champagne yeast
steps
- 1.
Sanitize all equipment thoroughly.
- 2.
In a large fermenting vessel, combine honey, sliced peppers, yeast nutrients, yeast energizer, and Fermaid K.
- 3.
Fill with water to make 5 gallons total volume.
- 4.
Stir well to dissolve honey and nutrients.
- 5.
Add potassium metabisulphite to prevent oxidation.
- 6.
Pitch yeast and ferment per instructions.
- 7.
Rack, age, and enjoy!
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6/26/2024CellarDog47
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