I’ve been looking to make a mead recently that is somewhat hot. The goals of this next mead project I’ll be undertaking is to make a sweet mead with a nice hot aftertaste with a higherish ABV. How I’m thinking of doing this will be to do my usual primary fermentation and then back sweeten with fruit and peppers.
I’ve been looking into getting some recipes up and running and I’ll share them as soon as I’ve completed it.
The good news is that I have a 1 gallon batch of mead that I have sitting under my sink right now. It’s about 2 years old and is completely untouched in it’s secondary. My plan with this is to just transfer it on top of some fruit and peppers for a month or two.
I’m not sure what state it’s in but in order to “bring it back” to drinkability and not have to throw it out I’ll just make it hot.
So I’m going to do this for the batch that I currently have going:
-Transfer mead onto a few mangos that I cut up. There’s a good amount of head space in the secondary that my mead is sitting in. Shouldn’t be too much effort to fill it to the top of the jug.
-Throw in some hot peppers with the mix. Not sure exactly what peppers to use and how much. Currently thinking habanero or chili peppers. The problem is that I don’t want to overpower the mead with hotness so I’m thinking that the sweetness of the mango will balance any hot flavor that goes too far.
-Age this for a month or so and then bottle.
I’ll report back when this is done for this recipe. In the mean time I’m going to start working on making a new hot pepper mead from scratch to really experiment with what kind of ingredients work best and what levels.
Once I get my 1 gallon batches perfected I’ll move on to making it a 5 gallon batch and making a bunch of them. Mead is an exceptional drink and I think that the pineapple meads that I’ve made have been my best so far.
Please let me know in the comments any pepper recipes you have.