EASY Chili Pepper Mead recipe | Brew a fruity and spicy capsicumel honey wine | How to make mead!

[@chaseyoungblood1494]

Great Video! Loved the graph showing the anticipated flavor profile. Looking forward to making this!

[@DointheMost]

There will be more of those graphs coming! I really wanted to institute a visual tool for explaining the flavor sensations. Glad you liked it!

[@Choganfreak]

@@DointheMost it was great!

[@xRASTAxXxLIONx]

I am 2 weeks into this fermentation and it is the best thing I have ever tasted lol. I don't stabilize my brews so decided to step feed to keep the yeast happy and get them maxed out without feeling stressed. I used 2 cajun belle peppers in Primary and threw in half an Indian Green Chili in week 2 with my remaining pound of honey. This thing is ready to drink now! It is delicious! And I don't even have blueberries added yet!

[@NeonRazor7]

Excited to make this! Love that you did so much testing and refining for the recipe

[@DointheMost]

This is one I had always wanted to be really intentional with if I was going to tackle it. Fortunately I have a lot of friends who are willing to be test subjects.

[@goooser410]

I use spicy jelly for my brews.

[@sporkintheeye]

I will probably try this next honey season.

[@DointheMost]

It’s so good! I still have a batch to bottle.

[@kjdevault]

My habaneros are in the dehydrator now!!can’t wait, I’ll split it up and do blueberry, cherry, and a mango to keep the tropical vibe! I cannot wait!!

[@gapey]

I have been thinking of trying one of these. I'll save your recipe for reference later. I'll be growing lots of hot peppers in my garden this year but they won't be ready until late summer.

[@moh335]

so professional vids , i think with carbonation will be more interesting !!

[@DointheMost]

Carbonation would be very interesting!

[@goldenwilliams]

This looks fantastic!

[@DointheMost]

Super tasty!

[@BVaughanfulk]

Tulsa here, I just finished something similar, juice from 2 scorpion peppers into 3# orange blossom, a gallon of water and D47. It starts off sweet and bold, then leaves you with a mouth warming finish.

[@DointheMost]

Can you tell me how you juiced the peppers? Very curious! Sounds similarly delicious!

[@BVaughanfulk]

@@DointheMost they were grown locally, given to a friend who makes hot sauce, he froze them, gave me two. I let them thaw overnight. Next morning I just crushed them in the bag, cut the corner off the ziplock and drained the juice into the gallon jug. I’m working on a KZbin channel @brewtobar

[@nightowlbrew]

This is my brewing channel.

[@DointheMost]

@@BVaughanfulk Oh nice! I’ll give you a subscribe!

[@smashmcg]

Yalls crazy! Def gonna try this

[@DointheMost]

Let us know how it goes!

[@coreyblackburn9289]

New subscriber here, Love the videos!. Was referred by man made mead.🥃🥃cheers!.

[@DointheMost]

Thanks for subscribing! Happy brewing!

[@josechavez5467]

awesome video!!! I love how you leave room to play around with if that makes sense, it’s not cut and dry in terms of what the recipe calls for vs what is available to us, the people making it! really enjoyed it🙂🍯🐝 video made me want to like chiles 🌶 in my drinks 🤣 gonna have to give my mole mead a little more patience! next time for sure I’m going to incorporate fruit to a capsicumel!

[@DointheMost]

I think the fruit is almost essential! But now I’m curious to try a non-fruited capsicumel. 🤣

[@sebast007]

It's been a while since I came to watch ome of your episodes. I had a lot of fun wathcing it. I will try this mead for sure, I just need to find peppers now. Keep up the great work. I'll try coming back more often :)

[@DointheMost]

Thank you for the kind words!

[@nolamik1063]

I'm going to try this with gochujang. Korean pepper flakes.

[@d3f3ds2]

Great video! Thanks for the walk through

[@DointheMost]

Thanks for watching!

[@codyreed7279]

Great Video man! What if I wanted to try this in reverse? I'm currently in primary fermentation with a 6 gallon blackberry wildflower hydromel and was planning to rack it into multiple smaller secondaries to try different things.

[@sylviaandalanb9936]

You put a paper towel with elastic band on top of the carboy to let it breathe…. Did you replace with an airlock afterwards? I can’t see an airlock anywhere. Did you use one?

[@stevensorensen6713]

What would the ingredient measurements be for a 1 gallon brew of this? It looks awesome!

[@paulalarocca8315]

Great video! Adding this one to my list of meads to try. The pepper heads here will love it!

[@DointheMost]

Please do! And let me know what you think!

[@Choganfreak]

Do you think adding the pineapple in secondary would also work?

[@joesupstairs]

I’ve recently started my own company smoking and pickling produce. Do you think this recipe would work using dried chipotle? I think it would have a mellow flavour & match well with all the fruity notes in this recipe. 🤷‍♂️

[@theweekendwarrior6355]

Can't wait to make this!

[@theweekendwarrior6355]

Thanks for the shout out too. Just need to get juice and honey and I'm ready to make this.

[@DointheMost]

This is your pepper guy, mazers!

[@theweekendwarrior6355]

@@DointheMost and thank you for the shout out.

[@jadbouchebl4367]

Hello 🙂 So I started a spicy Capsicumel on October 29th, as per the following recipe: + 1/2 cup red and yellow chilis (VERY HOT) + 1.5 kg honey + 2.8 liters water + 1/4 lemon zest + tea bag for tannins + 1 tsp yeast (hydrated) + 1/4 tsp nutrients OG = 1.120 Notes on today November 5th, after 1 week: > SG = 1.030 > Taste VERY HOT and lasts in the back of the mouth > Racked of the chilis > Added 500 gr frozen blueberries in an attempt to reduce the chili taste > Added 1 tsp yeast + 1 tsp nutrients to kick the fermentation I am considering back-sweetening when the fermentation is done, but do you have any advice on what I can do (and when) to reduce the chili's taste and make it more pleasant? Thank you very much 🙂

[@timyoung6535]

Hey! Some nice ideas here. Any thoughts on using the seeds/pulp from the chile peppers that I ferment when I make hot sauce? I take the liquid very much like you did with the ginger juice, leaving behind the chopped seeds and pulp. Might be good to use that for capsicumel?

[@colinroberts47]

Why did you stabilize when it was still bubbling? Doesn't that mean its still fermenting? I'm still new and am trying to learn the tricks of the trade.

[@klaysmith9675]

Bubbles don’t necessarily mean fermentation. That can be off gassing. Check the gravity levels to know if it’s still fermenting.

[@steveschreiner8583]

I make these sort of brews all the time and I have NO IDEA why you would mess around with the vodka soak. Are you super sensitive to heat or something? Then why those types of peppers?

[@magacop5180]

BC can’t stand the heat 😂 Really the way to combat the heat is MORE HONEY. This batch should have 24# of Honey.

[@aznpholyfe6693]

when you covered your mead with paper towel did you use isopropyle alcohol or not needed. ty

[@scottmckinnis5250]

The last shot showed that it was carbed. Is it somehow bottle conditioned, or was that one from a keg?

[@DointheMost]

That’s just a little gas escaping from the aggressive pour. This is bottled still and there is no hiss when opening the bottles. I included it because it looked pretty.

[@conradwheeler68]

Excellent video, one of the best yet. I think you should revisit the "add blueberry juice bumped up the ABV." You did account for the sugars in the juice, but did you account for the added water as diluting the batch? Although with the low starting gravity the difference may be negligible. I can't wait for more of these.

[@DointheMost]

When I ran it all through the mead calculator, it showed a slight ABV bump based on grams of sugar per serving in the juice itself. But I'm not a math wiz, I just trusted the tools at my disposal.

[@DointheMost]

A follow up - I just ran it one more time and I see a bump from 8.72 to 9.1. Which may end up dropped back down based on how much honey is added back during sweetening. Hope this helps clarify and thanks for making a good point that I pinned. :)

[@conradwheeler68]

In a low gravity batch like this the difference really is negligible. Since this is all being fermented, just compare the gravity of the must OG, to the gravity of the juice. Generally these juices are around 1.050, where a squeezed juice might have a higher gravity. Your OG was 1.060 I believe so assuming this juice was 1.050, dilution would bring the numbers down slightly, over the volume of the batch itself. Really a minor change in this case. Since I'm just guessing at the gravity of the juice itself, I may be completely wrong in this instance. In most cases, Adding juice or fruit to a batch lowers the gravity... at least in cases where the gravity is above 1.070 or so.

[@DointheMost]

There is a very practical reason I try to always avoid being too specific about ABV in our videos, and it’s because there are so many variables I do not want to give the illusion of certainty on my part. As a more old school home brewer I am more than happy to put “about X% ABV” on a bottle I give to a friend, based on rough calculations and hydro readings. I would always feel a bit uncertain trying to nail ABV to the tens/hundredths decimal. 😅

[@conradwheeler68]

@@DointheMost I get you and I do similar when I'm labelling. I really only brought this up as it a detail for calculating sugars and water and how it affect ABV and volume, for instance when stabilizing... When you stabilize a gallon of mead coming out of primary at a specific ABV and volume, then dump a half gallon of some juice on top, you may get re-ferment if your stabilization didn't account for those changes in volume and ABV. One of the tools I use often is the blending calculator at FermCalc dot com

[@brandtearles4785]

What kind of airlock is used after your stabilizer was added?

[@MultiTempered]

Is there a reason why you don't degass during the fermentation

[@DointheMost]

I’ve never really needed to. Sometimes I’ll degas after adding fining agents. Degassing prevents eruptions when adding nutrients and raises the pH when there is carbonic acid in suspension - I wasn’t concerned about either here. And usually I’m not concerned about either enough to degas. At most, if an eruption is likely, I will mix my nutrient with spring water before adding to minimize nucleation sites. Hope this all makes sense.

[@pkelly754]

Decided to give it a try. Some of my Honey crystallized and would NOT break down and mix in. I still have two golf ball sized Honey chunks. My S.G. is showing 1.068. I believe those are detracting from my S.G. Question is, How much are they affecting S.G.?

[@Subbedhunter]

I’ve got a bunch of homegrown Serrano peppers that are dried. Would you/anyone recommend skipping the vodka soak, or just soak once? They’re about the same heat as jalapeños, not nearly as hot as the peppers in this vid.

[@DointheMost]

I would probably only soak them once, if at all. When we tried it with dried chili flakes, it kept a similar level of heat without using a vodka wash at all.

[@northernmoosedesigns888]

Do you think this could be scaled down to a 1 gallon batch?

[@gapey]

The nutrient schedules explained link came up not found.

[@wineadventures]

What is your opinion of slightly carbonating this one? I'm undecided it I want to go still or with some carbonation.

[@inzpectergadget]

…the only reason I’m looking for a recipe for this is for the hot. Lol think it will have the same results if I skip the soaking?

[@nene090892]

Can this be scaled down to just one demijohn (UK based)

[@mrsdevinney]

New viewer, is all the foamy stuff in your carboys the starsan?

[@DointheMost]

Yes - I try and dump as much of the foam out as I can but there’s always some left behind.

[@mrsdevinney]

@@DointheMost and adding all your mead with the foam is safe? Or doesn't add a flavor

[@DointheMost]

@@mrsdevinney In that amount it is perfectly safe and doesn’t alter the flavor. Their unofficial motto is “don’t fear the foam.”

[@Wagmiallday]

I thought you were gonna use the vodka to add the heat to it. What's the point of soaking the peppers?

[@conradwheeler68]

otherwise the heat would come on so strongly it would overwhelm the other flavors

[@DointheMost]

The vodka removes some of the heat, as Conrad noted in his reply. This would be far too hot without removing some of the capsaicin.

[@cebeez]

@@DointheMost Could you not just use fewer peppers or is it so you cam still get the other flavours from the peppers?

[@DointheMost]

@@cebeez You nailed it - with fewer peppers I would be worried none of that fruity pepper flavor would be able to surface.

[@cebeez]

@@DointheMost Awesome. I am more of a fan of the flavour of Scotch Bonnets, than their capacity for heat anyway lol

[@cebeez]

Is that 100% pure blueberry juice? It is difficult to get here 😅

[@DointheMost]

Yes - it would be the equivalent of racking onto about 5# of crushed blueberries if that’s helpful. But I think the juice is quite a bit more sugary.

[@jameskeal8957]

You just have that voice that makes a person, what to listen to what you have to say. It's all well though out and not chop up. This is a recipe I'll have to try very soon. ? , with a lower abv 8/9% versus a higher 12/15%. Is the flavors profile more in the lower abv than the higher abv. I did a date wine about 14/15 % ABV and noted flavors of dates just weren't enough. In secondary fermentation I added 3pds more dates to bose the date flavors. Hence, giving the name Double Date Wine .

[@DointheMost]

Love the name on that brew! I think, more than anything, higher ABV would simply equate to higher aging time. Alcohol tends to carry capsaicin too, so you might also "sense" the mead as spicier if brewing it to a higher ABV.

[@jameskeal8957]

Advice from your 10yrs experiences is highly recommended. Keep doing your most and others will follow.

[@pkelly754]

I am making this capsicumel. It went to .996 out of primary. Blueberry bumped it to 1.00 into secondary. There was NO Pepper in the taste at all going to secondary. Where was your Pepper flavour coming out of primary?

[@phogetta1]

I did this. Not gonna lie. No diddy btw but my ass was on fire. My advice is to mix this with something. if u not use to drinking or eating spicy food it may hurt your stomach. Eat it with something. Don't drink to much but sip it. It was good but GYATDAMN!