Title: Chile mead
 Categories: Beverage
      Yield: 1 Servings
 
      2 lb Honey
      8 oz Taos brand "Chili Honey"
      1 ts Crushed dried Habanero
    1/2 ts Tannin powder
    1/4 ts Citric acid
    1/2 ts Champagne yeast
      1 ts Yeast nutrient
 
  Leigh Ann Hussey
                             Leigh.Ann.Hussey@sybase.com
  
  Drink at room temp or chilled.
  
  Boil the two honeys together with 1 gal water for 5 minutes; add the
  crushed dried chili right at the end. Pour into a gallon wine jug,
  add acid and tannin and let cool as above, then add yeast and
  nutrient. Set airlock on it and let ferment until clear. You may want
  to rack it off the lees at least once during the ferment. Bottle and
  age as desired.
  
  You can get "chili honey" from the manufacturer by calling
  505-758-4350, or through some other hotsauce catalogs, but it isn't
  really chili flower honey, it's a honey and crushed New Mex Chili
  paste. To make an acceptable substitute, I'd grind 2 parts hot NM
  chilis with 1 part honey in a food processor until pasty.  This would
  also work well with 3 lb honey for a sweeter mead.
  
  It's great, it makes a beautiful reddish-tinged mead that smells like
  flowers and burns like whiskey all the way down.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe