Sweet and Spicy Cherry Capsicumel
Create a tantalizing Spicy Cherry Mead that balances the boldness of black cherry juice with the warm sweetness of honey and a fiery kick from aged habanero peppers. This unique blend of flavors brings a refreshing twist to your gatherings or quiet evenings at home, offering a drink that’s both sweet and spicy. Perfect for adventurous palates!
ingredients
- 1 gallon black cherry juice
- 2 cups honey
- 1-2 aged habanero peppers (adjust for spice level)
- 1 packet mead yeast
- 1 teaspoon yeast nutrient
- Water (to top off to 1 gallon)
steps
- 1.
In a large sanitized fermentation vessel, combine the black cherry juice and honey, stirring until the honey is fully dissolved.
- 2.
Pour in water until the mixture reaches 1 gallon.
- 3.
Prepare the habanero peppers by slicing them lengthwise. For less heat, remove the seeds.
- 4.
Add the sliced habaneros to the juice mixture, ensuring they are submerged.
- 5.
Sprinkle the yeast nutrient and yeast over the mixture.
- 6.
Cover the vessel with an airlock or a clean cloth secured with a rubber band to allow fermentation.
- 7.
Let the mead ferment in a dark, cool space at about 68–75°F (20–24°C) for 4-6 weeks or until fermentation is complete.
- 8.
After fermentation, siphon the mead into another sanitized container, leaving sediment behind.
- 9.
Taste the mead and, if desired, add more honey or habanero to achieve your preferred flavor profile.
- 10.
Bottle and age for at least another month before serving chilled or at room temperature.
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