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| Name: | Chili Mead | Contributor: | Leigh Ann Hussey |
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| Description: | Chili Mead | Posted: | 1993-09-30 |
| Key words: | chili, mead | Category: | Beverages |
| ID: | 13 | Updated: | 2005-11-26 14:00:38 |
| Ingredients: | 8 oz Taos New Mexico Chili Honey (it's really sort of a thick paste
of honey and dried red chilis -- you could probably make your own in a pinch) 3 lb regular honey 1 gal water champagne yeast |
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| Preparation: | Boil up the two honeys together with the water for about 10 minutes.
Let it cool to about 100degF, and add the yeast (you may want to dissolve the yeast before stirring it into the honey-water). Put it in a big glass jug and slap an air-lock on it (which you can buy at any home- brewing store). Let it sit and ferment until it's crystal-clear. Might take a couple months. Then bottle, age and drink! Aging is optional, if you're impatient... ;) I added an extra pinch of dried habanero, for extra kick... *whew!* |
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