Mango Habanero Capsicumel Mead Tasting - Hot? Or Not?

Mango Habanero Capsicumel Mead taste test. In this tasting, we're exploring our latest creation, the mango habanero capsicumel mead. Was it hot? Was it good?
Mango Habanero Capsicumel Mead Making - Let's Make Mead!: • Mango Habanero Capsicu...
Mango Habanero Mead Finishing and Bottling (and a BONUS) - Mango Capsicumel Mead!: • Mango Habanero Mead Fi...
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#mead #makemoremead #howtomakemead #capsicumel #mangohabanero

[@roningt7175]

I come for the recipes, but stay because of just how wholesome you both are 😆

[@CitySteadingBrews]

Aww.

[@directx3497]

Don’t worry about the knit pickers. We love you guys. You guys have taught me so much and your entertaining to watch

[@macharkness7823]

Derika I appreciate your way of story telling! I tell story's the same way!

[@Amoryl]

Me too, I swear teachers told me my book reports were longer than the books

[@AndiDawsonVO]

You two are just incredible! I sit here in stitches laughing at you two and the way you are with each other. That's the dream right there. If we could all have what you two have we'd be set for life 👌🏻

[@tex4586]

I wish ppl would notice that habanero has a sweet fruity taste not just heat, unlike most other peppers that do have the vegetal flavor.

[@CitySteadingBrews]

Didn’t we say that?

[@closertothetruth9209]

it does but the heat kinda becomes the focus when your mouth is on fire LOL, i eat them fairly often they bring things to life.

[@tex4586]

Just not spusificly, Awsome video by the way, just thought it was worth mentioning for thoughs that are not familiar with habanero, some tend run in terror just mentioning habanero pepper lol.

[@digdug67]

I just want to thank you guys for enriching my life with mead making! Before I watched you guys I was intimidated by how the others made mead! You showed me how to make mead through simplicity and now mead making is my new passion! Thanks again you two are the best!

[@genericpill]

Finally a mango habanero! And with dried mango

[@Kinnamon100]

I loved Derika's hat. And anyone who doesn't get the phrase it needs more cowbell will never drink with me.

[@CitySteadingBrews]

Lol

[@connissia]

It's always a good video when there is a Tigger sighting! 👍

[@CitySteadingBrews]

Lol, right? She’s been in more of late, keeps coming around while filming.

[@Amoryl]

I did the same thing as a child with sugared shredded coconut. I got like a 1lb bag and ate it til I was sick and wouldn't touch coconut for like 2 decades. I'm not much for fresh mango, but dried chili mango and a glass of milk is delicious

[@mjodr]

The banter between you two is epic. Reminds me of my time as an actor at our local Renaissance fair also. I'm about to make a mead using habaneros from my indoor grown habanero plant, so this is good content for me.

[@evanmackay4975]

I didn’t like mango (or melon) until I joined the Army. I wanted anything fresh and with juice. Now I love mangos.

[@HungLikeScrat]

We made a 5 gallon batch of ginger beer a couple months ago that we added 1 habanero to. It was my wife's idea to do it. It is definitely noticeable in the finished product. It adds something amazing to the beer. Now I'm curious to try a capsicumel mead since we've finally started making meads.

[@samanthalockhart8976]

I speak Derica. And it drives my husband crazy 🤣🤣🤣

[@LevidelValle]

Add some golden mangos as they tend to be sweeter than normal mangoes.

[@tracychesnutt3660]

Oh my gosh! That mead sounds awesome! Derica, I believe we are sisters because I suffer from the same syndrome you have. Dropping, spilling and iffy knife skills are my specialties.

[@FaewoodMead]

Derica, your hair is just fabulous. This mead genuinely sounds fantastic!

[@hanginwithhodge]

Love the backstories you guys give with your videos!

[@LevidelValle]

Derika explains, Brian translates. Relationship goals.👍

[@scottaustin5290]

I love habenaro and mango combo would’ve never thought of this can’t wait to try but will cause I’m learning by doing thx you guys rock for city folks

[@nathanielsizemore3946]

From your description, I think it would go well with Creole/Cajun-style (I know that there is a difference between the two) foods of New Orleans.

[@ghoppr71]

I'm sooo excited... I received my 1gal widemouth fermenters today !!! Slowly building my arsenal.

[@heartemisart700]

Mango, the umami of the tropics. Adding hydrated mango and chilli powder in pickles and ferments is amazing too, this mead makes so much sense. Definitely on the to-make list! Thanks for sharing the experience!!

[@dakingdavid97]

i could tell Brian liked it.. he kept pouring little tastes lol

[@patlawson1659]

Pour cam is the Bomb 💣, 🤠 My aunt gave me a house next to hers , in Tampa , 2 block from Ballist Point , Yaught & Country Club . She had mango, orange, grapefruit, pink & white , key lime & tangerine trees . I enjoyed them all . Around CHRISTMAS 🎄 time . I would deliver them to all the family up here in MARIANNA . I stayed down there about 2 years. During Super Bowl 25 . Got to go feed the Fox 🦊 Hounds . Later Gator.

[@natecoots]

And it's getting close to the one year taste... I can't wait to see how good it got.i think this might be my next mead to make.

[@DocBrew69]

It may be cloudy but I like the color. Just looks tasty.

[@MrFoolzgold]

Next on my brew list, maybe a well ripened banana or two would help the mouth feel? Thanks for the vid guys, always a pleasure to watch you guys sharing your love and knowledge with the world 👍

[@frankkeltch5260]

When I was a lot younger before 10. We had a calico Manx cat that would jump to the top of the fridge just to get into my moms jalapeno bread. My mom would toss the bread and buy new just for it to be ripped open and a 1/4 or more gone again the next morning.

[@mdspider]

I have found that mixing dried and fresh/ frozen gives a complex flavor. I have also added a fruit preserve with the above.

[@eddavanleemputten9232]

This definitely need to be made at my home! YUM! Thank you for publishing this!

[@wolfmanbrews4266]

I think a few slices of dried pineapple added to this recipe would taste awesome. I’m going to give it a try

[@MrBigMSG]

One more comment: maybe add a few raisins to help with the tannin aspect and maybe help cut the acidity a bit? Just a thought.

[@redbeardthepink4809]

Oh yeah, I'm definitely gonna have to make this one.

[@seancrawfordjr8885]

I like hearing her voice

[@ptbrandonb1]

I can't wait to try this.

[@ghoppr71]

Looking forward to the year tasting.

[@erintucker2819]

Mangos are delicious eaten with some tajin! I make a jerk chicken with mango and pineapple. This would be delicious with it!

[@jwooten69]

I am trying this with my chocolate scorpion chilies. Probably use fresh honey mango in secondary.

[@michellewilt4479]

This both scares and fascinates me. Let us know how it turns out.

[@pkelly754]

Where do those fall in the Scoville compared to Ghost Peppers?

[@michellewilt4479]

@@pkelly754 higher. By a lot.

[@strawberryhellcat4738]

I'd love to give it a try with my Carolina Reapers and then use both mango and peach in secondary. I'm a total chilihead and my favorite salsa to make is Mango Peach Reaper.

[@michellewilt4479]

@@strawberryhellcat4738 I'm a chili head too, but unfortunately I'm getting older and my stomach can't take them like they used to... Its a shame. I'd absolutely love to try these meads.

[@chairforce0928]

I did a Mango wine a couple months ago. I drank all of it right away. But not why you think. Lol. It was horrible so I drank it just to get it out of my inventory. 🤣

[@coreyeubanks7866]

I'm planning on making this brew in the next couple of weeks, and had a question. Regarding both of your opinions on mouth feel, what if we went back to the basic mead recipe with raisins and tea? Would they add the right "something" to get the mouth feel right?

[@CitySteadingBrews]

I think raisins in this might help, but dates would too, or anything similar. Yes, absolutely. I don't think tea is needed though as the fruits already supply enough.

[@elricthebald870]

17:40 So what if you did get drunk? You're doing it within your own home. And as long as you dont drink and drive, who cares?

[@PeterSFam]

Maybe Derrica turns into a berserker when drunk...lol.

[@fabiolindquist1555]

I'm planing to do a mango shutney mead, with mango, peppers and ginger

[@M4st3r0fN0n3]

Well well well, what fortuitous circumstance be this! I just so happen to have a wide mouth gallon fermenter freed up. Incidentally it had a morat (your recipe) in it that finished chowing down in about 3 weeks. Remarkably clear and rather good tasting already. Anyway, this seems like my next brew-to-be. Thanks guys!

[@vaelophisnyx9873]

I think I have the answer to your curiosity as to why Capsaicin is candy to Yeast Checmical formula: C18H27NO3 it's a carbohydrate and nitrous oxide bomb to them.

[@smartgirl022090]

Would love to see you guys make water kefer

[@CitySteadingBrews]

kzbin.info/www/bejne/r6fCfqR-qdyoq68

[@TheUnsafeKing]

A good alternative to dry mango is Mango juice. Only problem is that you either need to find a local place that will make it for you or make the juice yourself in a press or juicer.

[@Caradepato]

Can I just say I love your hats? The plum mead I told you about seems to have stalled, sadly can't measure gravity because I dropped my hydrometer :'(. I've got 20 litres of orange wine to rack, so I'll just let it be a couple of weeks and see if anything happens.

[@edithnedrud6532]

B and D, i have watched most of your vids. Love them!! I do have a burning question...what does a "footie taste" mean? You've often used that term and i surely wonder what that means. I realize tastes are difficult to explain, but it would help for you to try. Thanks for your time.

[@CitySteadingBrews]

It means young, maybe bitter, sour, not quite right. Usually has maybe a slight sulfur smell... Its a sign of not enough oxygenation early in the fermentation and young brews.

[@Skulltap]

I've been waiting for this video...and then sadly I was slow to getting around to watching -_- I never was big on spicy brews, but gave your Dragon Breath a go, I called it Burnin Berry :), and it was so good I'm struggling to keep the last bottle in the 1 year aging group. Now I'm going to have to make this one....probably as I make a second batch of the Burnin Berry.

[@jefflibby9096]

Just so you know Derica I also speak in broken backwards circles

[@michaellewis8445]

I think Derica should be the DM on D&D night if here stories are like that haha 😆

[@garyrowland3606]

I like the pour cam, can we zoom in a bit though.

[@ahdnoh]

All this mango talk makes me want to try a mango sticky rice style wine.

[@xRASTAxXxLIONx]

You guys should take the Myers Brigg personality test! I feel like I have a good idea what you guys are but it would be interesting to see what you get.

[@CitySteadingBrews]

Mediator. Been that every time I've taken it over the years. Just did it again :)

[@xRASTAxXxLIONx]

My guess is Brian is the debater 🤣

[@CitySteadingBrews]

No… Brian is the mediator…

[@xRASTAxXxLIONx]

Ohhh! I would have guessed that was Derica! That is super cool.

[@CitySteadingBrews]

@@xRASTAxXxLIONx you have to remember that what you see on TV is not always what a person really is :)

[@HelghastEnigma]

Mmmmm, mangooooooo

[@jaybolinger6815]

Have you considered Socking the Peppers in Vodka a few times to extract some of the Heat before adding them to the mead? Just wondering if that is an option to get the pepper flavor and some heat with out getting too much heat?

[@joshuamonk3005]

Derika and Brian, I am having a problem getting my home brews above 6%. I am thinking it may be due to my elevation of 4047 feet. I would like any knowledge that you can give me. Thank you.

[@CitySteadingBrews]

Can you give me a recipe you’ve used? As accurate as possible please.

[@joshuamonk3005]

@@CitySteadingBrews I used a 5gl fermenter, pure grape juice (not do sulfates or sulfites) 2 ounces of chopped raisins, and enough sugar to bring it to a spgr of 1.090. One pack of 71b yeast. Then after contacting last month you told me to add one pack of yeast, so I did.( as directed by you). I started it on 6-12-21, and it is just below 6% and has not changed in 1 and 1/2 weeks. I hope this helps.

[@spiritwolf1726]

Hi Tigger :)

[@mycrazylifewfawnlisette3582]

On a curious note, on ur heat scale what would you call your Dragon's Breath Mead? I've made that to your recipe and know how much I enjoy it and knowing that as comparison would help me know how I'd like this recipe.

[@CitySteadingBrews]

Similar? I don’t recall exactly tbh

[@mycrazylifewfawnlisette3582]

@@CitySteadingBrews it's cool.... TY for honesty

[@mycrazylifewfawnlisette3582]

I remember tasting the dragon breath and bring nervous bc it was too spicy and two weeks later, it mellowed enough to be enjoyable.

[@Goose_Omega]

You think I want the pour cam (I do but) I really want the old TRBOS animation

[@jpaufakoning]

love the pour cam :P

[@kable47r22]

What do you think of a spicy honey with orange mead

[@mandolinman2006]

Dangers of listening to this at work and not watching. Derrica was going over the rating, and I hear, "No. Nooooo.". I legitimately thought Brian was chastising her.

[@JaxStudioProductions]

unrelated question to the video, do you guys enjoy foraging? would love to see some videos with ingredients you've found locally

[@CitySteadingBrews]

We would, but have yet to find a place to do it legally in our area.

[@DarkFaerie316]

Hey Brian and Derica, hope you're having a good day. I have a question if I may. I made a tropical mead, using juice that had fruit puree in it. During fermentation, it clumped a lot with the yeast and I lost quite a bit from the brew (was left with just under 3 1/2 litres from a 5 litre batch. Would you have any advice for me regarding losing less product with juices that contain puree? The mead tastes fantastic and I'd like to try it again, hopefully not losing as much next time around. Thanks in advance :-)

[@tarzellturner7225]

In my opinion try filtering out the purée, by using a cheesecloth or some muslin.This have helped me with removing a lot of purée and pulp in the juice Itself.

[@DarkFaerie316]

@@tarzellturner7225 thank you. I'll try that :-)

[@CitySteadingBrews]

I would do as suggested then let that settle out and siphon off the clear again. Should save quite a bit.

[@DarkFaerie316]

@@CitySteadingBrews Thank you :-)

[@MrBigMSG]

What about south east Asian or Indian food? Sweet, hot, something like that needing balanced flavors. Maybe?

[@CitySteadingBrews]

Sure?

[@zackmaniazack]

So if i avoided the seeds, do you think I'd eliminate more heat, but keep the essence? Was thinking of doing a pineapple habanero

[@CitySteadingBrews]

It might take it down a little. It wasn't that hot. If you don't want a spicy mead, don't use chiles, not being a smartass, but it's true. They have capsaicin in them which makes them hot, so if you prefer to not have things hot, you simply leave them out.

[@zackmaniazack]

@@CitySteadingBrews thanks. I don't mind the heat, it's everyone else in the family, so guess for my house small batch will work. Love the videos

[@jacobgillispie1175]

How about a Black Goji berry mead.

[@kh73068]

A Capsicumel is on my list of meads to make, but I recently discovered a Maple syrup spiced with chili, would you still call the beverage an Acerglyn if the Maple and not the Honey were spiced or would it still be a Capsicumel?

[@alexcan669]

I’m like Derika telling a story lol. As a born and raised Cuban I’m going to way in on the pronunciation ( pretend like I care about it) lol to put an end to it. Divide the name Hava like Havana and Nero right now you are pronounce it havañero. That being said Cubans the most we do for spice is black pepper corns and that we see as something spicy. We don’t really cook with a lot of spicy stuff. I personally believe that there needs to be flavor more so than spice. That the spice should be an accent at the end of the flavor in other words an nice balance. I have made mango wine and is a knock out with my friends and family both Cubans and not Cuban lol

[@mdbissell]

Who is a better DM when you play D&D then? I think my preference would be Derica, the more detail and background the better....

[@CitySteadingBrews]

We're very different, and I wouldn't ever want to say one is better.

[@suzz1776]

The first mead I ever made will have aged exactly 1 year, tomorrow. It is a basic mead but with some spices added. So when I first made it, it tasted like piss water. Lol. Gross. But I decided to keep it and let it mature cuz mead is suppose to mature, I guess. Lol. Well I found it yesterday and tried it. I was curious. And holy cow. It was delicious. So I learned why most meads get better with age and r support to mature. LOL. Now I wanna try my vikings blood mead I made last year. I drank most of it cuz it was soo good, right away, but I am wondering if it got even better with age. Lol. So stoked though that my 1st mead got amazing cuz of aging it. Yeaaaaa :)

[@salikabbasi5448]

would it be crazy to try this as your first project?

[@CitySteadingBrews]

Nope. It’s pretty simple really. Should be fine as a first mead.

[@jacobcrab593]

Is there not a link to yalls other channel somewhere?

[@CitySteadingBrews]

On the channel page!

[@CitySteadingBrews]

And in the description!

[@jacobcrab593]

@@CitySteadingBrews found it ty in super blind 🤷‍♂️🤷‍♂️

[@kumorighost]

Derica, you might have lost your Whovian card for forgetting sonic screwdriver

[@smonette]

You don't add anything to stop fermentation or to stabilize the brew? How would you backsweeten if you wanted this to be a dessert mead? Honey? Eurithritol?

[@CitySteadingBrews]

We pasteurize. We have many videos on finishing brews, back sweetening and pasteurization.

[@eric81872]

♥☺♥

[@timothynaquin8899]

Have y'all tried Oden's Skull from DANSK MJOD

[@CitySteadingBrews]

We have not.

[@timothynaquin8899]

@@CitySteadingBrews I had the hibiscus and ginger bottles. They were very nice. Looking forward to cracking this bottle open this coming weekend

[@michellewilt4479]

I had a TARDIS, but some guy calling himself a doctor borrowed it and I haven't seen him since.

[@CitySteadingBrews]

Good one!

[@rockyrdc]

How about Curry

[@directx3497]

I had a simple mead that I put 3.5 lbs of honey and used a full packet of d47 yeast. I thought I mixed it really well at first but then I set it in my closet and it began to separate a little bit so I guess I didn’t mix it well enough. I did put in some fermaid k in after a week. But nothing else. Today was a month and it looked like fermentation may be slowing because there was very little foam and bubbles. I took a gravity reading today and was at 1.090. Original gravity was off of the chart I thought maybe because of all the oxygen or honey i put in so I have no OG. I thought ok maybe add some yeast and see what it does. I put the yeast in and then dumped the gravity sample back in and it foamed up like a volcano instantly for like 10 Mins! Have no idea why or what I did. Was curious if you guys or anyone has any thoughts?

[@axelbrode4673]

I've learned a long time ago that men and women can tell the same story with a vast difference in the word count. That is (man) How did you like it? Response, "It was good". (Woman) "Well as my sister would say as we were going thru the mall, not the one that is closer to the downtown area, but the one in the suburb, we must have hit every store, only to find that the one wine sample was "Good".

[@rkcozad]

Can you not just strain the last bit of wine through a coffee filter?

[@guyinpajamapants6892]

Needs more cowbell!

[@dansullivan8968]

When you say three pounds honey are we talking fluid ounces? My gravities are waaay higher than yours when following your receipes. I am closing in on a Bourbon like mead recipe and need some clarification to continue development.

[@CitySteadingBrews]

Weight.

[@dansullivan8968]

@@CitySteadingBrews So just weigh it like dry goods. Gonna have to adjust.

[@VincentHarrydragonphire]

They call me Cuban Mead. I'm the king of the mango heat. When you drink me you go chick-chicky-boom, chick-chicky boom

[@CitySteadingBrews]

Ha!

[@nicholaskarako5701]

I like mangoes and champagne mangoes even more, but I could see myself getting sick of mangoes really quickly if a had it may too much of it. I guess that's the benefit and curse of having any type of fruit tree.

[@MegaAbby1990]

I say habanero the same way brian does.

[@ghoppr71]

In...

[@pkelly754]

Going from one gallon to five gallons is just multiplying your recipe by 5. HOWEVER, would you multiply your chili's by five if you were to increase the batch size?

[@CitySteadingBrews]

Yes.

[@sebasmorongore]

Spanish native speaker over here, mate... Spelling it "habañero" is wrong. It is strange why the habanero is named after "La Habana", while in Yucatán, México, people eat it regularly in that region, and it is the largest producer. Anyway, you made me curious about this mead... But I think I will use a green habanero. I love my food spicy, but I am not so sure about my beverage being spicy...

[@CitySteadingBrews]

I don’t put the thing over the n. That is the correct spelling.

[@CitySteadingBrews]

Google Fu says the name originated in Havana, but they can easily have spread all over and did!

[@sebasmorongore]

@@CitySteadingBrews I find it strange that they did... We should have been quicker and named it "yucateco"... Even cubans over here in Mexico find strange the name for the pepper. By the way... What do you think about Aloe Vera melomel? I would like to try it, but I would like to have your guidance in this matter.

[@sebasmorongore]

@@CitySteadingBrews by the way, I misused the word "spelling", I wanted to say "pronouncing". My bad. Sorry.

[@axelbrode4673]

My only question is, "Would you make this again?"

[@CitySteadingBrews]

Yes!

[@johnshaw6702]

That sounded like my stepfather. He worked harvesting cranberries when he was young, so he could not stand them. Mango is one of those fruits that I'm not a big fan of.

[@nuyabiss]

Pour cam.... what mead stripping looks like.

[@CitySteadingBrews]

lol

[@MrBigMSG]

A bottle later and they can't find the stop recording button. Who wouldn't want to see that? I think it'd be great.

[@CitySteadingBrews]

You realize we stop drinking when we sign off, right? Too many believe we are drunks. It’s not remotely accurate. I know you’re joking but many think we are always drunk.

[@MrBigMSG]

@@CitySteadingBrews I know. But I still think it'd be funny to see a video like the one you did trying to cook after having a few a while back.

[@mythic_snake]

I like fresh mangos, but one time I thought I'd buy some canned mangoes and I thought I was going to gag. Canned mangos taste like gym socks soaked in ear wax. Never again.

[@adamhlj]

In spanish, the H is silent. I don't even know why they bother with the letter.

[@CitySteadingBrews]

I actually looked up how to say it, lol.

[@gadiantonx8474]

call it scotch bonnet and stay northern

[@CitySteadingBrews]

They're actually different chiles. Related, but not the same.

[@PeterSFam]

Sounds like it would be a great accompaniment to a cheese platter. Though if sniffing porn becomes a thing, you can consider yourselves its pioneers with this video. Lol.