No Sweat Jalapeño Capsicumel
This No Sweat Jalapeño Capsicumel is a refreshing, slightly spicy honey wine that balances the sweetness of Savannah Bee Wildflower honey with the subtle heat of jalapeño. Perfect for warm days or as a unique addition to your beverage repertoire, this homemade drink rich with flavor is sure to impress friends and family alike.
ingredients
- 1 gallon filtered water
- 1 fresh jalapeño, chopped
- 4 lbs Savannah Bee Wildflower honey
- Yeast nutrient (follow package instructions for quantity)
- 1 packet Lalvin ICV D-47 yeast
steps
- 1.
In a large pot, bring the filtered water to a boil.
- 2.
Remove from heat and stir in the Savannah Bee Wildflower honey until fully dissolved.
- 3.
Allow the mixture to cool to room temperature.
- 4.
Once cooled, add the chopped jalapeño and yeast nutrient, stirring gently.
- 5.
Sprinkle the Lalvin ICV D-47 yeast over the top without stirring.
- 6.
Cover the pot with a clean cloth and let it sit for 24 hours at room temperature to allow fermentation to begin.
- 7.
After 24 hours, transfer the mixture into a sanitized fermentation vessel, straining out the jalapeño bits.
- 8.
Seal the fermentation vessel with an airlock and place it in a cool, dark area.
- 9.
Allow fermentation to proceed for 2-4 weeks, checking regularly until bubbling subsides.
- 10.
Once fermentation is complete, siphon the liquid into sanitized bottles, discarding any sediment at the bottom.
- 11.
Cap the bottles and let them age in a cool, dark place for at least 2 months before enjoying.
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