Heorot's Flame (Habanero Mead)
Capsicumel / Chili (or Hot Pepper) Mead - Extract
This is my first attempt at a mead. Capsicumel seemed like a really interesting style of mead to try. Hopefully it will have a nice balance of heat from the habanero and sweetness of the honey.
- 9 lbs (4.08 kg) Orange Blossom Honey (4 °L)
- 1 Habanero Pepper (Primary)
- 1/2 tsp (2.46 mL) Yeast Nutrient Powder (Primary)
- Lalvin EC-1118 (Dry)
Dice the pepper and add 2.5 gallons of water with the honey and chopped pepper. Slowly bring up to 145 F stirring occasionally. Prep the dry yeast in 2 oz of warm water according to the packaging. Include the nutrient power with the dehydrating yeast.
Cool back down to 70-80 F before pitching the yeast.
Hold in primary fermentor for 28 days at 68 °F (20 °C).
Transfer to secondary fermentor for 168 days.
Allow to carbonate and age for 14 days.
If you started brewing this beer today you could be drinking it by Nov. 22, 2017. Start brewing this recipe.