5 replies to this topic

[wengared]

Schramm mentions being careful using haberneros in mead, I've got hickory smoked jalepenos that i would like to add to a 2 gallon test batch of mead, has anyone gone down this path before? stand alone or make it a melomel/metheglin, strawberries?what amounts to use and when to put it in?

Edited by MtnBrewer, 07 April 2009 - 03:07 PM.
Corrected Title

[armagh]

I added a couple of smoked jalapeno peppers to a gallon of sweet mead during bulk aging as an experiment years ago. I was underwhelmed by the eventual beverage, but YMMV. Personally, I would not risk the strawberries.

[wengared]

I added a couple of smoked jalapeno peppers to a gallon of sweet mead during bulk aging as an experiment years ago. I was underwhelmed by the eventual beverage, but YMMV. Personally, I would not risk the strawberries.

I mentioned the strawberries because some breweries mix fruit with peppers in their beer, i didn't know if mead would work the same.

[SnowMan]

I made the Apple Butter Cyser a few years back. In probably 1/2 the bottles I added the serrano peppers that Cruz recommends. I had a bottle this past weekend (bottled in November) and I was VERY underwhelmed. The hot from the peppers completely overwhelmed the intricate flavors that I have detected in other bottles of ABC. I also have a Jalapeno wine that I made a few years back. It's interesting. But that's about it.

[wengared]

it was a thought because i like chipoltes, and the sweetness in mead might counter it, we make a chipolte peach jam for our toast, gets you going.

[SnowMan]

it was a thought because i like chipoltes, and the sweetness in mead might counter it, we make a chipolte peach jam for our toast, gets you going.

One would think that but it just doesn't seem to work out that way. I love me some fruit and pepper jelly. Just doesn't work for me in wine/mead.