Grind 2 parts dried hot red 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.
Ingredients: (1 gallon)
· 2 lb honey (I usually use "Wild Mountain" coz it's cheap)
· 8 oz Taos brand "chili honey"
· 1 t crushed dried habanero
· 1/2 t tannin powder
· 1/2 t champagne yeast
· 1 t yeast nutrient
Boil crushed red peppers in a cup of water and add to must. Pour into a gallon carboy, and add tannin and let cool, 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.
Powered by ScribeFire.