How to Make Jalapeno Mead - Capsicumel - Some like it Hot!

How to Make Jalapeno Mead - Capsicumel - Some like it Hot!
This is my favorite mead by far. We teach you how to make this spicy mead made with honey and chiles. Sounds good right? Don't let it scare you though, it's hot, but it is also sweet. Maybe it will be the best mead you've ever had too!
Useful links:
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* Safale S-04 yeast amzn.to/2SfBlag
* Hydrometer amzn.to/2QEjg8R
* Star San amzn.to/2Q409RY
* PG tips tea amzn.to/2PZTqs9
* My journal amzn.to/2PzJBzZ
* Thor's Hammer amzn.to/2EhVWa7
* Fleischmann's Yeast amzn.to/2Ee2vKK
* Airlocks amzn.to/2EfI3t2
* Self Stirring Cup amzn.to/2UEjNXt
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[@CitySteadingBrews]

There it is! We got our 1 thumbs down, lol. That's how I know I did it right, that one guy that keeps giving a thumbs down on every video we do.

[@mountainsidefarm8357]

City Steading it all gets attention in the algorithms. Keep doing what you’re doing we love you two!

[@CitySteadingBrews]

@@mountainsidefarm8357 yep, we know... just funny is all, they think they are hurting us, but.. they are actually helping! And now we have 2.

[@connissia]

@@CitySteadingBrews And then there were 3...

[@CitySteadingBrews]

Was it you? lol

[@mountainsidefarm8357]

City Steading Ha ha! No, even when I don’t like a video I can’t bring myself to do the thumbs down - I’ll just walk away. LOL I’ve liked all your videos that I’ve watched! 👍🏻👍🏻👍🏻👍🏻👍🏻

[@zigorro3478]

Wow such a cool unique video, im glad you didn't use cookies in this recipe!

[@CitySteadingBrews]

Why would I put cookies in mead?

[@ExKArthur]

@@CitySteadingBrewsthere’s a person that added a whole lot of junk to their lead and someone covered their recent events. They saw your mead and linked it in their description as the proper way to make jalapeño mead. Love your video!

[@layone895]

You gave me a fantastic idea. My uncle used to make a pineapple habanero jam and it was awesome. So I wonder if i could make habanero pineapple mead!!!!! It sounds awesome already.

[@HarbringerOfMischief]

You should make it and tell me how it goes

[@robinolsson7003]

@@HarbringerOfMischief I just pitched a 1 litre bottle of it. This will be interesting...

[@roycesjourney37]

That sounds awesome!

[@robinolsson7003]

@@roycesjourney37 too spicy, send help! Seriously, try using like 1 habanero for 4 gallon or something. I used 1/4 habanero for 1 litre and it's undrinkable. I use it as an ingredient for drinks. 4 cl of it in a 30 cl glass is pretty perfect spicy.

[@samfinley1974]

I was thinking a raspberry chipotle based off a jam I buy.

[@CoyoteRoseCreations]

The lesson I learned the hard way. When using hot peppers, wash your hands before you go to the bathroom. . . Just saying

[@tomkehl9632]

LOL :)

[@tomkehl9632]

LMAO LOL

[@raymondwall8187]

😂

[@raymondwall8187]

Ummm . . . even dried chilies, as I just discovered in an unrelated cooking project. VERY uncomfortable.

[@jasoncoates1835]

@@raymondwall8187 I learned that the hard way when I was about 10...

[@Quabbakiss]

"Why am I handing you a knife?!?" Lol. The best.

[@alexgonzalez3962]

You guys are insane! Love the video!

[@chrishenderson6806]

After watching this video with my wife we decided this was the next one to try. I altered the recipe a little. Hope you don't mind. Substituted 1.5 ounces dried cherries for the raisins. Used an orange flavored black tea. Red star premier classic yeast. 6 jalapenos and 2.5 pounds honey. Starting gravity 1.121. Now the hard part. I hate waiting. Keep up the good work.

[@garrymoore8103]

This Is interesting. I started my first mead 2 days ago. I followed your video with the black tea, orange peel & raisins. Will let you know how it turns out. Thanks For the information on your very entertaining videos.

[@benjaminadams7228]

I've always said, "If you want to make the gods laugh, make a plan."

[@jfangx]

You may like scotch bonnets, if I remember correctly they taste like bell peppers and juicy fruit with a bit of heat 😍 A little warning I dont think habaneros are hot so I'm not a good judge of spice.

[@jeremymoates9056]

Hey Brian and Derica I'm new to the hobby was afraid to use any kind of solids but thanks to you guys I was so excited for this brew that I had to make it and it is my favorite thing I've ever drank

[@andyn3532]

Also I tried a small test batch of capsicumel after friends pestered me to make it but I wasn't to sure myself.....im so glad I did its flubbin well loverly. I used some run of the mill not to fiery little chilli's and thought they were a bit tame but after fermenting they have become demon chilli. The chilli hits the tongue first then the sweetness of the honey realy brings it down and then there's a freshness like a freshly mown lawn it's unusual but loverly

[@alicedawidowicz2511]

Love this, guys! Can't wait to try this once the Black Sack gets out of the fermenter!

[@MajorGRecording]

I have watched MANY of your videos, but this one by far is the most funny! 😆

[@UrzuS3V3N]

hahaha! I have that exact same journal... beautiful suede style leather with acid free cotton paper... I love it!

[@briancroegaert4856]

Went back to this vid to get started making a Capsicumel. Caught the epic eye roll @11:46! Love you guys, you're the reason I started. Now I'm 7 brews at a time constantly. All your fault!

[@whittj03]

I started one of these yesterday. About half honey, half sugar because I ran out of honey. 1.132 SG with store bought Jalapenos and Habaneros. I loved the burn even sampling it before fermentation!

[@jsaucee1]

If you place a towel over the bag before "beating the bejeezus" out of it helps the bag integrity.

[@highstandards6226]

Haven't seen one of those hammers since my gran's dissappeared after her.... and NO STEAK has ever been as tender either!😳😯🤦‍♀️ yet no one admits to having seen it...🤷‍♀️🤯

[@sadcatdad9118]

“Now I have to wash my hands” *dips hands in star san* Love you guys

[@Andyw00Hall]

I'm in the UK and have a big box of PG tips in my locker at work, it's the best one in my opinion

[@lazymonkey2586]

Great recipe. Thanks :)

[@onsbyrose]

I’m totally trying this. I love mead and love jalapeños.

[@wheels1331]

Started a batch of this yesterday, it Is now happily bubbling away in the mead room, love your videos watch all the time (maybe a little too much)

[@CitySteadingBrews]

No such thing :) thanks for watching!

[@wheels1331]

@@CitySteadingBrews racked this today and the flavour is great but it is too hot. Final gravity was 1.03 and I was hoping the residual sweetness would help but it doesn’t at all. Will the heat mellow out with age or is there something that I can mix it with to make it easier to drink? Thanks

[@CitySteadingBrews]

@@wheels1331 it will mellow in time :)

[@IaTeAbUg1]

I'm sold... Definitely making this. Thanks Brian and derica and keep the awesome videos rolling :D

[@CitySteadingBrews]

You're welcome!

[@armedbear529]

I turn on the scale first, then put the vessel on, then tare, as a means to test whether the scale is working properly before I weigh anything.

[@johnbarr7073]

Just gotta say love this channel. Gotta make this

[@Patrick-it8nk]

I've been watching a bunch of your older videos like these, and I wish I'd seen this one before! I have started a pineapple-jalapeño melomel. Rough recipe or whatever I had found recommended both the pineapple and jalapeños in primary and secondary fermentation. Its still in primary but holy CRAP the entire area smells like I've been cooking! Lots of peppery, citrusy pineapple smells wafting around. I hope it tastes at least half as good as it smells, then it'll be entirely worth it.

[@heatherhooper469]

Hey Brian thanks for the shout out my betterhalfs name is Blake lol. That brand of honey is awesome lol it 😍😍😍!!!! Blake and I are going to try this in 3 different variations regular jalapeno and with pineapple jalapeno and then with mango jalapeno all 3 sound yummy to me. Thanks again for the wonderful video.

[@CitySteadingBrews]

I remembered and put it in a text balloon. :) Good luck with the brews!

[@lindamitchell7785]

I have so been wondering! Thank you!

[@dominichawkins3]

This is the next beverage I'll be brewing. Last thing I made was banana wine and that was a year ago. So I'm in need of a new project. Thank you for this idea.

[@bradhibbitts8188]

Love the Brian and Derica............Trbos Show

[@michaelgeorge3634]

Love your video's entertaining and informative as always! ordered some yeast and others through your links. thank you!

[@scottaustin5290]

I’ve made 3 gallons with 3 habanero and 1 jalapeño will put mango in conditioning I’m hopeful this mead will rock my world

[@KebaRPG]

And here I am watching just after buying chile peppers from the local farmer's market.. Now I need to try it...🤣

[@CaspianTheMad]

I love that you guys have a d&d day! I have noticed the occasional Hogwarts shirts and doctor who references, and I must say it's refreshing to see humble nerds doing what they love and haring their skills with everyone. I may be a bit tipsy on a mead I made with your help (thank you by the way) but I just wanted to let you know how much you are appreciated.

[@thuffman44]

Thumbs up for me! I'm gonna try this since I have yet to make a Capsicumel. I've usually been making cyser and melomel's. Thanks for sharing this video

[@pneumaticdetach]

Thanks for making the Video! THis looks amazing. I am going to start one of these this weekend!

[@scottbechtel7915]

Pro tip: Wear Nitrile gloves when working with chillis.

[@McHoochWerks-gu1pk]

Derrica/Derrika (sp), I about spit my drink out when you talked about getting peppers/juice in your eyes. I can't tell y'all how many times I wiped sweat, rubbed itchy eyes etc while/after messing with peppers. 🤣💪🏴‍☠️

[@micahestep7679]

The quiz led me here. Watched this quite a few times. I like using smoked chilis from Hispanic grocery stores. I made a capsaicin extraction from Trinidad scorpion peppers for this purpose but am scared to use it.😅

[@gatecrashercanadamb]

I need to try this. I love spicy food.

[@miguelarturopalomaresruiz]

my Mexican sense is tingling !!! i need to do this... or something similar !!

[@IrishPotato86]

Ok. It looks really simple! Im going to have to do a test batch!

[@redghost6386]

As an Englishman I recommend Yorkshire Tea.

[@christopher63234]

I would have to concur about the grilling of the jalapeños. We make “home liquor” in our still and usually do a couple of quarts of jalapeño. We have found that garden fresh has a different taste than fresh grilled. The Smokey taste infuses and smoothies the whole quart out. Spicy, smoky and what a sexy drink to pour. It’s even replaced tequila a time or three in line margaritas. Love the videos, keep up the great work.

[@CitySteadingBrews]

I'll give it a try, I just really loved it this way.

[@micahestep7679]

Shhhhhhhh!!! 😂😅😂

[@jimworster2029]

That is so funny big old journal two recipes hilarious

[@CitySteadingBrews]

We have 600 video notes!

[@marcostamey6057]

Y’all are awesome 👏 keep it up!

[@henrikhansborg7491]

Made a Chili Snaps with Lemon Ajipebers a couble of years ago - it's was so goooooooood. Think that a capsicumel would a thing of beauty

[@felixinkorea7164]

Have you considered adding pineberries to the initial fermentation? (If you don't know.... They're strawberries that taste like pineapple)

[@Chahaohsha1013]

I'm not sure if anyone has mentioned this but when growing peppers the less water they get the hotter the pepper the plant will produce. 🙂

[@CitySteadingBrews]

Yup, very true.

[@kiltedbrewer2590]

Great video guys going have try it in future. Going be doing a ginger beer these weekend using your recipe.

[@jbeebuchanan2136]

Man great video. You guys had your game on. Very funny and entertaining as well as informatove

[@CitySteadingBrews]

Glad you enjoyed it!

[@BoneBastardElite]

Derica such a jewel 💎 🙃😁

[@augustproductions6737]

Jalapenos are just another variety of Chile peppers. I'm making two different kinds of farm wine that use peppers. One blueberry Habernero and the other blackberry raspberry Serrano. They're not a Mead but I have three of those batches going too.

[@dananelson8447]

Carolina Reapers? Sounds like a good meal for cool night. Brew like a viking.

[@calumrichings7967]

I'm going in this weekend with a dried carolina reaper and some dried chipotles, and maybe a scotch bonnet or two

[@DemonMage]

I will make a batch of this for my brothers birthday. He is a pepperhead. I might even try a sip. Thanks guys. Perfect birthday present! Edit: have you ever considered a banana/strawberry/Apple mead?

[@CitySteadingBrews]

I might consider banana strawberry... but why put apple into a perfectly good combo?

[@DemonMage]

@@CitySteadingBrews - Apple is yummy and makes a good base?

[@prairiedogs001]

I just started my first cyser! Kinda... But it's fun to see it work.

[@roycesjourney37]

Honestly, that looks amazing. You could experiment with different peppers too. Habaňero's are extremely fruity...

[@Duane002]

I love Thor!! He should be in more videos!! Great videos guys! Thank you! Big-D

[@pozzowon]

Wow so this was the birth of the name of TRBOS! Fun fact, the first time I heard that I thought it was a technical name for some chemical, like Starsan or something... How many hundreds of times have you heard that?

[@gatecrashercanadamb]

Just started one of these today with jalapeños, blueberry blossom honey but with D-47. Tomorrow I will do another one with a habanero.

[@CitySteadingBrews]

I have one with habanery and poblano under my desk as we speak.

[@scottmiller9490]

This inspires me. I want to attempt a mango, habanero mead.

[@mykilpee]

A show about mead talking about beating Bee Jesus... Metal🤘.

[@indecisiverift]

A man who plays D&D, can handle the spice and cuts with a Shun. We're brothers from other mothers, good sir.

[@CitySteadingBrews]

:)

[@ducky_futures]

How could you dislike this video. Silly. Any who, great video as always! I may have to try this one when I get a free carboy.

[@CitySteadingBrews]

I know, right?

[@theumpteenthtime8854]

Using ghost peppers in my cooking frequently, I have learned my lesson about intense hand washing on several occasions. If you ever find hot pepper juice in a sensitive area, use grain alcohol or bleach to break down the oils and relieve the pain. Just don't put it in your eyes 😂

[@mikeg8407]

The TRBOS has a Dalek living inside now?

[@mikeg8407]

BREWMINATE!

[@CitySteadingBrews]

lol

[@VoodooViking]

Jalapeño mead is the best mead I think so far I’ve ever made

[@Ogre26062]

I haven't seen your fancy journal again. 😁

[@CitySteadingBrews]

Me either.

[@macharkness7823]

I finally found the first episode that you guys call it trbos! Love what you guys do!👍

[@CitySteadingBrews]

Which one was it?

[@macharkness7823]

@@CitySteadingBrews it was your "making the capsicumel" video

[@macharkness7823]

You actually call it " the red bucket of sanitization" in the fruit bottling video

[@CitySteadingBrews]

Thanks!

[@outdooraddventure]

If it helps you out 315 mL of Honey is 1 lb

[@chrislinks6867]

I made something similar but I used dried-chilli extract instead of fresh, and also its a rice wine and not a mead. It has a good Alcohol kick and the Spicy kick is even better.

[@Castillo525]

Jalapeño mead TWU

[@maryhartman73]

I don't like hot things....but i could never give you two a thumbs down, no matter what you are doing it's entertaining.

[@CitySteadingBrews]

Give this a try.... it's not hot like you think of chilis. It's more of a sweet/hot on entry, then disappears completely, not like most hot foods that burn your mouth for a few moments after.

[@christanbush6244]

If you use dried peppers, you won't get the vegetal taste you get with fresh ones. I just made one with dried chipotle peppers with Florida wildflower honey. The smoky flavor is nice.

[@CitySteadingBrews]

Good idea!

[@christanbush6244]

@@CitySteadingBrews, of course, after watching both videos, I see that you like the taste of the fresh pepper fruit. The dried might still be fun for you to try, just for some variety. :) I know you guys are crazy-busy, especially running two channels now, but will there be a final video on this mead after the back-sweetening?

[@bdement5578]

I will be making this one

[@hotlavatube]

I heard in a later video you had issues with the capsicum sticking to the plastic and interfering with future batches. I mentioned it to my partner and he said Capsaicin is fat-soluble so you can use whole milk, full fat yogurt, or oil to wash it away. Looking online, it says casein in dairy works like a detergent for oils, attracting and surrounding capsaicin molecules whereas oil dissolves the capsaicin into it.

[@KilroyWasHere83]

this brings a new meaning to "Spiced mead".

[@persephonespages4926]

Just made this one but used Buckwheat honey for an earthy taste with the pepper

[@PKAdventures]

i have been thinking about making a couple batches of this, but instead of the jalapenos i want to make one with green chile, and one with red chile. i wanna substitute these chillies because i definitely prefer their flavor and burn over that of jalapenos, and i live about 30minutes from Hatch NM. if you are a big chile/heat fan you have probably heard of Hatch chilies.

[@CitySteadingBrews]

You can use whatever chiles you like :)

[@thewrastler]

This is like the Brian and Derika origin video

[@CitySteadingBrews]

Actually... there's lots older than this.

[@edwardmoon5221]

I am intrigued...I love creole seasoning and hot buffalo sauce...but idk about spicy drink...

[@romiecastro1]

I Sooo want to do this with Hatch New Mexico green Chile!!!

[@steviebuness121]

ahhhh he first bos! I never use mine either

[@wolfyjdn]

This reminds me of the maple, green chili mead I made a few years ago.

[@jenmagic512]

I was just sitting here thinking about that. How did you like the outcome?

[@ernierobinson499]

I love bread yeast. The first mead I made was with bread yeast. I had just made elderberry tinctures and I got super curious 😅 😳 🤔 . It was super good. I didn't have any equipment so no idea of gravity lol

[@IratusJackalope]

Great stuff here!

[@chrishurt4023]

Did two batches this last week. One was basic mead with 3lbs of honey, raisins, black tea. Second was the capsicumel with 3 1/2 lbs honey raisins and black tea. Used about 1 gal of water between both brews. Basic came in at 1.134 and capsicumel was 1.162. Used D47. Fermentation took off within a few hours. Wondering if D47 has the ability to work that much sugar.

[@CitySteadingBrews]

It doesn’t.

[@CitySteadingBrews]

If that went dry that’s nearly 22% abv. No yeast can reliably ferment that.

[@monahajt]

Would you recommend doubling the jalapeño for grocery store bought jalapeños?

[@CitySteadingBrews]

Depends.. sone are stronger than others. I would just do like we did the first time.

[@leebiggers3358]

Have you thought of using a balloon whisk to mix with? Spinning the whisk between your hands would help incorporate air into the must.

[@CitySteadingBrews]

I could do that.... but shaking is more entertaining.

[@michaelparsons6504]

Great video. My next Mead will be per this video.

[@outdooraddventure]

Bread yeast is awesome

[@robthekit]

Hi @CitySteadingBrews, I made this brew (Jalapeño mead) but on a larger batch because I only had larger fermenters. Am I suppose to increase the amount of peppers (or ingredients in general) with the volume? Cause I did... So when I was stirring my brew I felt my eyebrows burning off and was a little concerned of the spicynesslevel. So I just had my first tasting after measuring mid fermentation and it was hot! Hooowweee. After I got used to the spice I liked the flavour but my girlfriend not so much for the spicyness. Is there a way to temper the spicyness in the brew? Thanks! :D love your video's

[@CitySteadingBrews]

You are supposed to scale up, but there is no way to reduce spice level aside from mixing with a less spicy brew :)

[@ElGatoLoco698]

I've been wanting to use my peppers in brewing for a long time. Never got around to it. Something you might consider using in the future is chipotles. I bet that smokey jalapeno flavor would be awesome. I'd love to see you brew with chipotles.

[@CitySteadingBrews]

I read somewhere that the charring makes chemicals that aren't so good in fermentation... I'll have to research that further.

[@thebluelinepipe4513]

You've inspired me to try masking a chili mead! I just harvested the spring honey from my hives and some chilis from my garden. I make my own fermented hot sauces and chili infused honey. My question is, do you think that using fresh chilis or chili infused honey would yield a better product? Also, do you think that the lactobacillus bacteria that lives on the pepper skins, which is beneficial during hot sauce fermentation, could cause a problem during the yeast fermentation? When making chili infused honey, I bring the honey to a boil and add the peppers. Thus, killing the bacteria and any other unwanted organisms. Let it be known, that even though I have made several successful batches of mead and fermented hot sauces, I still consider myself a complete novice. Any thoughts on this would be greatly appreciated. I love your channel. you've given me some great ideas in the past. Keep up the great work.

[@CitySteadingBrews]

My suggestion would be to use the raw honey and fresh chili's. This way you will have the benefits of both without any detractions. As you saw in our video, we used fresh chili's. As far as lactobacillus, it is found on a multitude of things. We have not had an issue using our homegrown ingredients in brews. If you have concerns you can use Camden Tablets to kill off any potentially harmful bacteria that may may be present in the base ingredients used in winemaking, and to discourage any wild yeast from gaining a foothold. We do not use them with our homegrown ingredients but as we begin to use more store bought fruit for brews we may start implementing them for cautionary measures.

[@micahestep7679]

I'm also a beekeeper so......my honey actually costs more...I just have more of it.

[@kyliemack1131]

Thank you! 🍯🌶🥂

[@leydena]

😦.... you’re crazy!! Can’t wait to hear and see how it turns out!

[@CitySteadingBrews]

It's truly delicious.

[@architectphoto]

Hey guys I just made a batch of this and started it today. Maybe I missed it someplace. But how long do you keep it on the fruit? I worry about fresh fruit in there. So don’t want to leave it to long? Thanks guys. Great vids!

[@CitySteadingBrews]

I leave the fruit in until it's done fermenting and first rack. There's absolutely no harm in doing this since there is no oxygen for mold to grow during fermentation and the fruit usually sinks to the bottom.

[@pkelly754]

I made a 6 gal Traditional. Split into 6 one gallon batches for secondary. For my capscimel I used 3 oz Mango puree, 1 Jalepeno (deseeded) 1 Habanero (deseeded) in Secondary. My question is. How long do I leave the Peppers in secondary generally?

[@CitySteadingBrews]

A few weeks should do.

[@IrishPotato86]

Ok, im going to comment before i watch the video and after. I don't know about this idea! I have to admit, i am extemely skeptical at the description of whether or not this is going to taste good. I will continue to watch to see how this turns out!

[@CitySteadingBrews]

Okay, but I will tell you it's the best mead I've ever had. :)