Jalapeno Mead - Capsicumel - Is it finally done? 

Thank you! It's nice to hear this!

My favorite RU-vidrs in the subject yet.

thanks!

Thank you! And... do it. This is sooo good.

You can try using a high tolerance yeast like ec-1118

@@CitySteadingBrews ah great! Thanks. I’ll give that a try! Keep up the good work!

This is my text tone! :)

Omg I checked my phone when that happened and was VERY confused for a few seconds! It’s my text tone too!

Day 2 of the Tepachecapsicumel adventure: The fermentation got really vigorous and made a bit of a mess. I think I can conclude that Capsaicin doesn't significantly inhibit yeast.

Capsaicin has no effect, lol.

Well... we struggle with that too. I am going with... one, yes one jalapeno for a gallon, lol.

CS Brews I always feel like I’m cheating adding flavors in secondary, but I guess that I can always do that if 1 jalapeño isn’t enough.

Absolutely.

What's a bilbemel?

@@Mezox13 it is a blueberry mead. Uses blueberry blossom honey and infused with frozen wild blueberries. Lightly carbonated and served cold. It is a summer delight served with a slice of lemon

Not sure what that means? Lol. Never made moonshine. I think I tasted it once or twice.

Using a sink with a bathtub stopper is what I do.

Try our store: amzn.to/2TFf3j8

They always post what they use in the description below.

Try looking in area with laundry baskets household goods area

Well, if wild yeast doesn't take over, it could just get infected.

No, would introduce far too much oxygen.

Can I hug you? Comments like that make this all worthwhile. Thank you so much.

Kris, thank you for this. We've put a lot of effort and money into making better videos. It's nice to know it's not only noticed, but appreciated.

Leave an update back here when you finish. I'm curious to hear how those come out. Sounds great.

@@dylanconaway8051 I forgot all about this! The pineapple was too acidic and the yeast weren't able to really do their thing...

I'd probably prefer fresh chiles to dried for meadmaking. The fruity flavors come through and that's one thing I love about capsicumels.

City Steading I recently tried some "fruity" habanero mead made by a friend that tasted a bit like pickle juice (not in a good way) & that prompted me to go with dried chilies. I want the heat with a clean finish & no lingering tang. I'll also make a batch of your jalapeño mead with fresh jalapeños, but the chilies will be desiccated. I'm planning to use cheesecloth bags to contain the chilies - any pros or cons there? Any advice as to how much chili to use?

On our cooks channel we did! Search for Viking Chili!

Nope. Not yet.

@@CitySteadingBrews So you're tellin' me there's a chance!

We added black pepper to this wine: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-N0x11CQ2YmY.html

Clarifying agents do strip some flavors out.

A capsicumel at “normal” gravities would be insanely hot.

I'm thinking hot and sweet noodle soup.

???

I'm thinking, if I really like hot and sweet noodle soup (and I love it) then I will take your word for it and try making some capsicumel. Thanks for the inspiration CS.

They clear on their own naturally so... the only way I know to keep it cloudy is to add things with lots of pectin, like apples.

@@CitySteadingBrews thanks for the info! looks like i will be adding some orange slices (peels on) to my next mead, and ill have to make an apricot mead and see how well that works

But... our view time!

3:00 that was a pretty good shot. one thing that will help you with stillness while you're taking a moving shot with your camera is to have your forefoot already where you're going to place it and then just roll from your back leg to your front leg rather than taking a regular step. It will be more fluid and us former or future cameramen will notice. It's more of a roll from one foot to the other rather than a step and you'll feel the control in your hips

11:45 I've seen the little foot rock he does a few times. I assumed it was a measure of the strength of the brew. You guys did one where he commented that it was sweeter and he only did a half a back and forth so I assumed it was less strong.

I like the added blooper reel. Solid addition to the "yes this is our living room. We do this at home" feel. Your videos are looking more professional to I'm happy to be here for this transition from the first video of yours I watched (Viking blood in the plastic bucket. The first one I seen the day you made it would have been sometime October I think) to your new style. If it wasn't for the attentiveness that you guys spare into your comment section I probably wouldn't have gotten as good at making mead as I am right now. Like I have gotten to a point where I almost can't fail and I attribute my skill mostly to finding you guys. As much as my self-doubting brain wants to shove all the credit off of myself I did find other sources other than this RU-vid channel to pour information into myself and it was in fact that drive and that never-ending thirst for knowledge that put me where I am today... But I don't think that I would have found anything near as helpful as you guys are. with the amount of misinformation there is out there about making your own alcohol you guys really break it down into a "you can do this or you can do that" format. Most anything else I find is "this is how I do this and it's the only way to do it". so because of you guys I'm at a point in my life where I'm actually trying to find a brand name for what I'm doing and I am looking for bars that will buy my product. this is starting to step out of the range of a hobby and starting to become a profitable side project. And I don't think I would have gotten there a fraction as quick if it weren't for this channel. So thank you. I hope to help even if only with constructive criticism and compliments. I hope that your channel finds success... Also what do you think about "jars and jugs brewing company" one of my most requested recipes is essentially what is left over in the fridge... I'm thinking about calling that particular style either as simple as the "kitchen sink" or "Captain banana beard" because I do seem to always go back to the bananas for some reason.

I'm going to write out a proper reply later, but... if you're even thinking of selling.... look into your local laws. Most places you need a license, and an outside building to brew in, yada yada.... just didn't want you running into trouble! Thanks so much for the kind words!

In secondary yes!

Thank you. Love the channel

Just on a shelf, room temo.

Melomel is any mead that has fruit and capsicumel is a mead with chiles.

@@CitySteadingBrews aaahhh. Gotcha.. I haven't made another mead batch yet. But have made alot of wine... I appreciate all the response yall give.. I've gotten all my equipment and taken my readings.. I have broke a hydrometer lol.. Should I order a couple more just in case..lol. My friends seem too love my wine

Middle? On top of the must or on the bottom of the fermenter?

@@CitySteadingBrews in the middle on the top of the liquid

Could be many things. Is it foamy or looks more like a film?

I don't understand... what do you mean?

Capsicumel is a mead.... not sure I understand.....

It tends to be seasonal. Keep an eye out this spring. They'll be back

UGH i was going to ours and see if i can find them... *fingers crossed*

Couple months.

Probably too many jalapeños

City Steading that was my worry. Guessing it’ll stay like that then? 😕

City Steading actually if I recall , I think you used half a dozen. I used the same amount. That being said, it did sit in primary for eight weeks cos I forgot about it due to life haha.

I just didn't push it on enough in a video and it came off... once.

City Steading got to say you guys are awesome love your show. It’s got to be super annoying dealing with a bunch of know it all people in the comments. Put in my amazon order yesterday hope to start my first batch Sunday. Just wanted to say thanks again for all the info you guys have put out.

@@darthepirate3033 You are very welcome! Glad you're enjoying it!

@@darthepirate3033 honestly? We don't get too many know-it-alls. Once in a while, and most times, they're pretty helpful really. It's the idiots that think they're funny being trolls... that gets old. Thankfully, YT lets me ban people, lol.

Yep, I have a crappy one. We promote the better one!

Is it hard to use with auto-siphon if you are alone? I figure you'd need a third hand, one to hold the wand down so that the spring stays open and two to initially pump the auto-siphon.

@@MaaZeus My autosyphon came with a clamp. Works great. Check Amazon.

@@Mr.redacted. Oh I didn't think of a clamp! Thats a good idea.

We did not ise 4.5 lbs.

It was 3.5 for a gallon as it was 1.75 for a half.

@@CitySteadingBrews In the original video, yes, 3.5 is what you put in. However, you backsweetened with an additional pound (ish) in the second video. So, me being a n00b, I figured I'd just save time and put all 4.5 in up front. Obviously I shouldn't have done that! ;)

Also, I did the math figuring that to get up to the desired 1.160 initial SG, I needed 4.5 lbs of honey (0.035 x 4.5). Apparently, I was way off somewhere.

Assuming linear extrapolation of the meter, my OG reading is around 1.185. Where might that extra 25ish points have come from? Are the raisins that much of a contributor? Jalapenos? Black tea? Everything else was just yeast and water.

Thanks, will check that.

@@CitySteadingBrews you're welcome!

After our Ginger Beer debacles, DO watch PH on your must...will severely truncate or even stop fermentation with high acidity. What should have taken a week took almost a month for City Steading, myself, and many others. Turned out GREAT!!....just REALLY slow.

Well... that's a lot of honey for a gallon batch. I'd try repitching, sounds like it stuf.

Capsicumel is my favorite, but we only brew what we like, so....

I've been a cook for well over 20 years, and I can tell you that roasted jalapenos are not hotter than raw. The capsaicin can be cooked and turn ineffective.

@@CitySteadingBrews I disagree

@@chefboyrdanbh it’s been tested. They get sweeter and the capsaicin is broken down by roasting. I am sorry you disagree but it’s not an opinion, it’s fact.

I'm not freaking.... :P

It’s quite delicious actually. Don’t knock it til you try it. It’s been quite popular in our Facebook Group too.