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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