Chile Mead

Title:
Chile Mead

Yield:
1 Servings

Categories:
Beverage




Ingredients:





     2 lb Honey


     8 oz Taos brand "Chili Honey"


     1 ts Crushed dried Habanero


   1/2 ts Tannin powder


   1/4 ts Citric acid


   1/2 ts Champagne yeast


     1 ts Yeast nutrient






 Leigh Ann Hussey                             Leigh.Ann.Hussey@sybase.com


 


 Drink at room temp or chilled.


 


 Boil the two honeys together with 1 gal water for 5 minutes; add the


 crushed dried chili right at the end. Pour into a gallon wine jug, add acid


 and tannin and let cool as above, then add yeast and nutrient. Set airlock


 on it and let ferment until clear. You may want to rack it off the lees at


 least once during the ferment. Bottle and age as desired.


 


 You can get "chili honey" from the manufacturer by calling 505-758-4350, or


 through some other hotsauce catalogs, but it isn't really chili flower


 honey, it's a honey and crushed New Mex Chili paste. To make an acceptable


 substitute, I'd grind 2 parts hot NM chilis with 1 part honey in a food


 processor until pasty.  This would also work well with 3 lb honey for a


 sweeter mead.


 


 It's great, it makes a beautiful reddish-tinged mead that smells like


 flowers and burns like whiskey all the way down.


 


 CHILE-HEADS ARCHIVES


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.