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Jalapeno Honey Wine

Posted by Jeff on February 23, 2013

Jalapeno Honey Wine

Added 12 grilled jalapenos (seeds and all) to 5 gallons of sweet mead.

So the Cane Island Alers recently had our annual Mead-ing (play on the word meeting… get it!?).  Last year I made a regular sweet mead with Texas tallow honey and it came out fantastic.  So this year I wanted to try something different.  Decided to try a capsicumel (mead made with hot peppers).  Decided on jalapenos as I like their flavor and they are abundant.  (I think I may try some 1 gallon experiments with habaneros and poblanos).

So the mead started of at about 1.090.  I was shooting for 1.100, but drank a few too many homebrews before brewing the mead… so my math was… fuzzy.  Oh well.

I pitched the yeast (Lavlin D47) on 2/28/13.  After about 10 days, gravity was down to 1.060 and I added the 12 sliced, grilled jalapenos. Checked it today (2/22/13) and the gravity is at 1.030.  Which is about where I want it.  I’m going to give it another week on primary, then transfer off the yeast & jalapenos.

As far as the sensory analysis… In terms of aroma… it’s not too good. Honey and jalapeno aromas don’t really play well together. Flavor is interesting. It’s definitely hot (12 peppers with seeds were added 2 weeks ago) and that is a great balance to the sweet, but I’m not sure how well the vegetal flavors from the jalapeno play with the honey. Granted, this is a YOUNG mead (and I can taste some sulfur notes) so I’ll be interested to try it in a few months when it cleans up a bit.


2 Responses to “Jalapeno Honey Wine”

  1. Jotas said

    How’d it turn out? I’m making 5 gal raspberry mead and plan on secondarying 2 gallons with roasted jalapeños.

    • Jeff said

      Not good. Too hot. I should have used less peppers. Although I did learn something. After roasting the jalapeños I soaked them in vodka for 3 days to sterilize them. After adding the jalapenos, I saved the infused vodka and used it as an extract to dose beer/mead and add as much spice as I wanted. I had an irish red ale on tap that I would dose with 1/2 tsp per pint and it would make a killer spiced irish ale (the malt of the Irish Red balanced out the heat nicely).

      If I was going to do it again, I’d make the jalapeño vodka and just dose to taste with that instead of aging on the actual jalapenos. Aside from the heat, the vegetal flavor from the pepper was not what I was looking for in this mead.

      Good luck! I think raspberry jalapeño sounds like a good idea!

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