Mango Habanero Capsicumel Mead One Year Tasting

Today we taste our Mango Habanero Capsicumel Mead that has aged one year. Mead is essentially honey wine, and it's a fermented beverage made for thousands of years. A capsicumel adds chiles to the mead, and this one also adds mango.
Mango Habanero Capsicumel Mead Making: • Mango Habanero Capsicu...
Mango Habanero Mead Finishing and Bottling: • Mango Habanero Mead Fi...
Mango Habanero Capsicumel Mead Tasting: • Mango Habanero Capsicu...
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[@SIKKYBEATS]

Love your Guys content! I love the longer format

[@Sirrahlala]

I already love mango + habenero on principle but with coconut rum? A tropical summer delight!

[@ericgrider5855]

My girlfriend would love it if you would make a rhubarb mead. Thanks, I love your channel and have made 7 of the meads and look forward to more.

[@CitySteadingBrews]

Great suggestion! I'll put it on "The List."

[@kr2186]

@@CitySteadingBrews Strawberry Rhubarb mead to get a similar profile to strawberry rhubarb pie!

[@heartemisart700]

Yep, cutting sugar is a great gift to give yourself where health and flavor experience is concerned! Awesome vid! Derica's eyes when the added Malibu hit the tastebuds, priceless!

[@andersonsprairieviewfarm2552]

Love your comments about sugar they are very true, salt also applies to that statement.

[@CitySteadingBrews]

Absolutely. I cut both from my diet a couple years ago.

[@mattdolly7463]

My wife and I are young people and we both like dry meads and ciders. We also like bone-dry, tannic red wine. We hardly ever eat sugar.

[@locomike2]

Love the T shirts guys

[@1ntwndrboy198]

This sounds great with the Baja fish tacos my wife used to make fresh raw shredded cabbage fried or baked fish and some mango habanero salsa I miss it.

[@chairforce0928]

I'm currently stationed in Greenland and I am itching for my brewing equipment to get out here so I can start brewing again! Watching your videos is hard for me. I'm jealous. Lol.

[@CitySteadingBrews]

We hope your supplies arrive soon! Thanks for watching!

[@trudyhoffmann6405]

Many years ago I cut sugar out if my diet. I work in a grocery store, so when I go into the baking aisle or into the bakery, I can smell the sugar in the air and it's overpowering. I've always liked dry but at times like sweet. So, I appreciate them all. I'm trying this one soon as I love the capsimels

[@williamlusby7964]

Like the shirt Brian

[@johnboy710]

An ebook of your recipes would be a nice little gem.🥂(hint-hint)

[@CitySteadingBrews]

We are considering offering things like that in our store. Just have to find the right way to do it.

[@johnboy710]

@@CitySteadingBrews Amazon has a ebook creator/publishing thing going on. Not saying to just go that way, just chunking ideas. I enjoy y’all’s content btw.

[@caterack8875]

Before the numbers, i was guessing anywhere between 8 to 6! keep up the great videos

[@rantingrunner9752]

This video inspired me to try making a mango Mead, using Mike’s hot honey. I’m interested to see how that turns out

[@bluehaze2001ify]

She squealed!

[@jh5131]

You guys are great

[@rantingrunner9752]

Weird question. Could you increase the viscosity of your wine by reducing the juice before fermentation? Or would this not make any difference?

[@CitySteadingBrews]

Funny that you ask that as we will be doing this very thing in a video soon!

[@ImASurvivorNThriver]

Too cool ‼️ Thanks for sharing.

[@AndiDawsonVO]

Ooooh been waiting for this one!

[@Danielson1818]

I've finally got into brewing on a semi-regular basis. Mostly different fruit wines, because of this berry season. They all come out smelling mostly like beer. Is that normal, or possibly something going wrong? I don't have the most refined nose, but it's definitely more beer smelling than wine. Possibly it's youth?

[@adamflores4206]

Swizzle sticks is what you used to stir drinks

[@aleithiatoews6452]

I gravitated to dry ciders after the sweet ciders started giving me headaches. Now I prefer dry and semi-dry for all my ciders and wines. The only sweet cider I have enjoyed recently was balanced by the bitterness of added hops.

[@glennlowder9654]

I have some noble grapes made into wine with sugar it is bold taste. Like nothing I have ever tasted. Noble grapes. You need to try it. I would like some feedback on noble grapes mead or wine.

[@CitySteadingBrews]

In the wine world, the term “noble grapes” has come to represent six well-known international varieties: Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc and Riesling. So I’m a bit confused by your question.

[@glennlowder9654]

@@CitySteadingBrews the man that has the vines called them nobles. They’re a purple Muscadine that has a great bold taste that comes through into the wine. I’ll try to find out more about the grapes.

[@Crocodileofdoom]

I'm new here. Thank you so much for showing all these recipes. What do you say about brewing Nopal liquor? I tasted in Mexico once. And it was pretty good.

[@CitySteadingBrews]

That might be difficult as I don't know if we can get fresh nopal and they tend to use a homegrown style of yeast.

[@Crocodileofdoom]

@@CitySteadingBrews Thank you so much for considering it! Your channel is amazing, I want to try and start brewing mead and beer to start, although at the moment is difficult... I'm far away from home. I knew it was a long shot, is really an unique type of liquor isn't it? I did not knew they use a homegrown style of yeast! That's really interesting.

[@lukechaney8601]

Hopefully you guys have a video about bottling wine?

[@CitySteadingBrews]

Several.

[@mandolinman2006]

Listen to Penn Gillette talk about his experience on the potato diet. He described how much the flavors changed after a month of eating pretty much nothing but potatoes.

[@Nudgeworth]

Have you guys heard of Viking/Scottish Blaand? It's a Whey wine. I'm planning on making some soon. I think it would make a good video for your channel :)

[@CitySteadingBrews]

Yes we have heard of Blaand but don’t intend on making it as we are a dairy free household.

[@Cluster-Duck]

Have you ever made Dollar Tree wine? Basically using only things you can get at the dollar tree like yeast, juice concentrate or dry fruit ect. Not sure if I asked this before sorry if I have.

[@CitySteadingBrews]

Interesting idea, lol.

[@keithmcauslan943]

My parents had the stirrers from several differnt whiskeys. Canadian Club Seagrams 7 etc.. I kind of wanted to snip the tops off and leave the stirrers behind.

[@Thetruetank101984]

Is ot better to add fruit to a mead in the beginning or wait till you rack? My meads are very dry and have very little fruit taste.

[@CitySteadingBrews]

When you add fruit can change the fruit flavor characteristics. We will be doing a video on this soon showing the differences. If you find that you aren't sensing enough of the fruit flavor, then adding more in conditioning will certainly help with that.

[@nicholaskarako5701]

It is absolutely crazy how much sugar is in some many of our foods in America. I try to watch what i eat and most days I am pretty sure I don't consume 17-18.4 tsp (71-77 grams of sugar per day. Which is supposedly what the average American adult consumer per day that adds up to 57-60 lbs per year.

[@nicholaskarako5701]

Most breads in the UK/ Europe has about 1 gram of sugar per serving were as most breads in America 3 grams or higher.

[@rachellemazar7374]

OMG, I remember the sword stirrers

[@haydz4628]

hi i started a aplle wine 4 days ago the recipe was 750 ml of pure apple juice with 2 kgs of sugar and some bread yeast and it didnt do anything for 2 days so i added some wine yeast and a cup of rasberries and it has started bubbling but not very much did i put to much sugar love your videos by the way from north wales in the uk

[@CitySteadingBrews]

What is your batch size?

[@haydz4628]

@@CitySteadingBrews 2 litres and also thanks for replying

[@CitySteadingBrews]

Then yes you used FAR too much sugar.

[@CitySteadingBrews]

I estimate the og at 1.455. That simply won’t ferment. Where did you get this recipe? I need to have a chat with them. How to fix…. Add about 6 liters of water, not juice. Water. If you really want juice, use 8 liters.

[@haydz4628]

@@CitySteadingBrews oh right i got the recipe on a forum and i was wondering why it wasnt working this is my first brew though so im new to this thanks for the help i just dont have a container big enough to fit any more liquid in shall i just throw it away do you reckon?

[@shauncarr1957]

I made this and used too much habenero still drinkable just a bit warm

[@uglycasanova3834]

I have loads of peppers from this years harvest that are all dehydrated for preservation. I'm wondering if I can use dehydrated peppers with this recipe?

[@eddavanleemputten9232]

I don’t see why you couldn’t. The chiles will have a slightly different flavour profile, but it should work. Home brewers add dried stuff to their brews all the time. Raisins, craisins, dates, figs, herbs, barks… The dehydration process changes the flavour profile if the ingredient, but that can be a good thing just as much as it can he a bad thing. In my humble opinion it’s mainly a personal preference thing, unless the dried adjunct actually is the main ingredient in which case you’re making an entirely different beast. Raisin wine is entirely different from wine made with fresh grapes. Is one of lesser quality? Not necessarily either. Just… entirely different. Swapping out an ingredient that is a supporting actor but not the main character, will produce something that’s not identical but still quite similar. I have no idea if the extraction rate is the same as for fresh chiles. As a result, I’d keep a close eye on the brew and remove the dried peppers as soon as you think the heat is to your satisfaction. It doesn’t mellow a lot over time. If your brew is too spicy, the only way to dial it down is to mix in some brew that doesn’t have chiles in it. That might mean several extra weeks of brewing up a neutral batch.

[@leonardovidal8029]

The thing with spicy meads is... the third sip - you tend to aclimate very quickly with spice, and so I like mine a bit on the strong side so I can feel it's spicy after the third sip. That means the first sip is always a surprise, too. XD

[@joshshirk6958]

Random question. But I have a craisin mead that’s been brewing and it’s been going strong for about 10 weeks with barely any signs of slowing down. I like having my mead go as long as possible. Is this anything I should be worried about?

[@CitySteadingBrews]

Not really. As long as there is nothing that smells overly bad or looks overly bad (like mold) then "Let it Sit."

[@not-on-pizza]

How big was that bottle of Malibu? Can only get 700ml or so easily over here...

[@CitySteadingBrews]

It is 1.75 liters

[@chrisclark4799]

Going off topic here. I was wondering if it would be possible to use a new kerosene or gas siphon to siphon out my wine until I can get a regular wine siphon?

[@CitySteadingBrews]

I wouldn't... not food safe.

[@chrisclark4799]

@@CitySteadingBrews Ok thank you. Never know unless you ask questions.

[@Neuntoter58]

Hello good evening. One quick question. Have you ever tried to distill your meads and wines??

[@CitySteadingBrews]

It’s illegal where we are without a license.

[@GABEJITSU83]

Hello! I have seen some cotton candy wines and I was wondering how Derica and Brian would go about that. Have yous two tried it?

[@CitySteadingBrews]

It’s on our list :)

[@GABEJITSU83]

Sweet! Thank you!

[@CanadianGamer49]

Howdy folks I have just started two meads one similar to the blackbrier and one just honey and water they where both moving the bubbler on top a week ago the blackberry one is still moving but I think the honey mead has stopped does that mean it’s ready?

[@CitySteadingBrews]

The best way to tell is by taking gravity readings, otherwise it’s a guess.

[@CanadianGamer49]

@@CitySteadingBrews is it possible to over ferment I unfortunately don’t have a way to check specific gravity till this weekend

[@Nudgeworth]

The plastic stirrers are called Swizzle sticks I think.

[@Brandyalla]

Question about aging: is it the alcohol itself that ages, or the whole mix? I made what was supposed to be a ginger-jalapeno soda. but I overdid the peppers and the flavor is all jalapeno; can't taste the ginger at all. It's also overly spicy to my palette. If I let it sit for a while, will it mellow out at all? It only has whatever alcohol was produced after about 18 hours of fermentation, though, hence my question. Thanks!

[@ethanmichalski3820]

So I'm considering making this but I was wondering if you would recommend adding pineapple to the mango habanero or just make a pineapple habanero capsicumel

[@CitySteadingBrews]

Both sound good to me!

[@JoeSteffy1932]

Yes, sugar can cause all kinds of health issues, especially refined sugars. That being said,... it's ok to feed it to yeast. 😉🍻

[@XxdjforrestxX]

If dry was on the right and sweet was on the left….and 21 was on the left and 40 was on the right…you slide the slider and…you get the point

[@garykuchan8371]

Have you ever aged your meads in a barrel or something like the bad moderator barrel? I was planning on getting some of those to try

[@CitySteadingBrews]

Most barrels that we as homebrewers can get aren't the greatest things to work with. Many leak or are small enough that simply adding a wood stake has a similar enough affect but at a fraction of the cost. If we were a brewery or meadery we would certainly invest in full sized barrels.

[@garykuchan8371]

@@CitySteadingBrews I agree the "bad motivator " are a combination of stainless and charred wood and hold 1.7 gallons. I was thinking of trying one of those for long term oaking. Have you seen those barrels?

[@CitySteadingBrews]

Nope. Never even heard of them. Try it if you like, we simply prefer wood chunks.

[@TheTarotBard]

Question: (Sorry if it has already been asked and I cant find it) Could you use Hot Honey (Pre-spiced honey) to make mead?

[@CitySteadingBrews]

You 'could' however... I'd rather have control over how hot it was, and the extraction rate of the chiles. That said, your results may vary depending on the brand you use.

[@rachellemazar7374]

Yes, drinking half the bottle is a sign😂

[@ranchoraccolto]

O imagine that with agave as fermentable sugar

[@CitySteadingBrews]

kzbin.info/www/bejne/hHm9l4t5rtB2gM0si=lLHJLeAsSR9yWfiA

[@JemyM]

My attempt is two months old now and I fear I had too much habanero. I used my own grown habanero that were much smaller than the ones in your video so I had four. Not sure if it will mellow out, but next time I will have less. I also think I used too much mango but at least the mango taste is very solid.

[@CitySteadingBrews]

Try mixing it with a more neutral mead?

[@JemyM]

@@CitySteadingBrews It''s a good idea, but I do not have any of those left. But I might wish to prepare some anyway if this happens to other brews. But if I make another batch now I can as well make another with mango and half the habanero. I can still drink it, if only slowly. :D

[@plick645]

I figured he was gonna give it a 9. Failed meme number. Ah well. Haha.

[@XxdjforrestxX]

You just have Malibu rum an idea lol mango habanero rum

[@drbombaysnurse]

I like your pour :)

[@whistleblowerer6527]

My habanero/mango wine tastes like paprika and popcorn. Its very weird

[@micahestep7679]

You could slide the shelves of mystery into a closet of hiding but I would make you roll for it. What's your dexterity level?

[@CitySteadingBrews]

Ha! I would NOT pass a Dex save, lol.

[@XxdjforrestxX]

Swizzle sticks

[@robertallenreeves]

Funny. I just watched your previous tasting video before this one. You went from 8/8.5 to 6/7.

[@CitySteadingBrews]

I think we are stingier with scoring now than we used to be.

[@VikingRacer]

In Europe they probably don't know they don't like it sweet, they are exposed to a lot less sugar than Americans because their government actually sets regulations on their food to help health. I watched a video on these kids that were exposed to American biscuits and gravy and they said that the biscuits were sweet. Their biscuits are not soft and fluffy like ours and our food has sugar like you said. Sorry rant over.

[@unemployable1747]

Sugar is weird. I would say many of your brews, to me, would be way too sweet. However I can drink a coke without a second thought (other than this is a bad life choice).

[@CitySteadingBrews]

The high sugar content in coke is countered by other ingredients that aren't in homebrew. That could be why.

[@eddavanleemputten9232]

Cutting sugar from your diet does make you more sensitive to sweetness. I’m utterly convinced that through evolution, humans are naturally wired to seek out (and like) sweet things and it makes sense that in order to be able to seek out more and more of it without gagging and feeling nauseous the body would be inclined to adapt quickly. That means you ‘have to’ wean yourself off it in order to regain the ability to sense the lower levels of sweetness of unsweetened things… or things with lower levels of residual sugar. Not sure I’m making sense here. The natural tendency to seek out sweetness would mean that once you’re weaned off added sugars, that same natural tendency would return full force because hey, sweet things usually mean extra energy so your body WANTS you to be able to taste them in order for you to be able to seek them out. Eghad. I’m rambling and probably sounding like an utter flake. From birth onwards, even though both my daughter and myself do like sweetness, we tend to have a distinct preference for strong flavours and for savoury things. We prefer really dark chocolate to milk chocolate. We can’t eat more than one small-to-medium slice of cake (even when sweetened at ‘European’ levels, sweeter recipes less than that), and when faced with a ‘snacks and sweets’ buffet we go for the savoury stuff. Given tye choice between a cucumber-and-tomato sandwich and a jam sandwich we choose the cucumber-and-tomato one. Every. Single. Time. Perhaps congenitally low blood pressure factors into it. I wouldn’t know. My daughter likes bone dry meads. I like them less dry and even though we do enjoy the sweet ones like the spiced metheglin (great as a digestif), the drier bottles get finished a lot faster. We always work together to finish my meads and sweetness only enters i to play for balance. Or… for give-away bottles. LOL

[@killmeds.710]

: )