[CH] Re: Chipotle Mead
Gary Sinnen (garysinnen@hotmail.com)
Tue, 16 Nov 1999 11:10:09 CST
Jeffrey and Luke
I have snow birds for parents they go to AZ for a couple months every year
so they bring back a gal(12 #) of mesquite honey for me and that is what I
use for my chipotle mead. I have been making it for 4 years now it is a good
mead. It is best to make small batches because it loses it heat and
smokeness over time and I use swing top bottles because you are a good man
to drink a 12oz bottle of this stuff.
3 gal batch
I boil 1 gal water with irish moss for 15 min turn off heat and add 10-12#'s
of mesquite honey mixing until dissolved add yeast hulls and yeast
nutrients. put in carboy and fill with water until 3gal. When temp is
right I add scottish ale yeast # 1728 that has been started its a high
gravity yeast with a temp range of 55-70F. this should give you a semisweet
mead after 6 months. Two weeks before bottling I add 2-3 dry chipotle
peppers and 2-3 days before bottling I add a few more for the smoked flavor
and a little more heat.
You will get a sweet honey flavor then a nice smoke taste followed by a
great burn.
So if the endorphins don't get you the aphrodisiac will its a nice combo.
I belong to the Minnesota home brewers asso. our jan meeting is at Summit
brewery in ST. Paul the web site is www.visi.com/~mpv/MHBA/
for more details we have a few people make meads and some good beers.
gary
>Gary -
>
>I would be interested in learning more about this wonderful sounding
>concoction. I've made mead for 8+ years, mostly sticking to sweet and
>raspberry for variety. But this one sounds too good to pass up.
>
>From the inner west 'burbs (St. Louis Park)
>
>
>
>Luke Van Santen
>IR Manager - Metro Water Resources Engineering
>MN Dept. of Transportation
>(612)797-3902
>
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