| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beverage | 1 | Servings | ||
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 |
INSTRUCTIONS
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.
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