Last updated 6/12/2012 1:14:22 AM. Recipe ID 43215. Report a problem with this recipe.
Title: Chile mead
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
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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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