Down at the local brewery and had a chillie pepper Mead aged in oak. Would like to give it a shot. Anyone make one. I have some dried cayenne chillies anyone how many to add for a one gallon batch. The Mead I’m trying to replicate wasn’t overly hot and I could taste some vanilla probably from the oak maybe I could add some. Anyone care to comment?
From my previous posts, you obviously know I’m 100% behind peppers being used in alcohol. I would say wing it and let us all know how it works.
Best suggestion from me in regards to adding peppers to a brew, research a few recipes and see how much each calls for. I think I mentioned before a recipe I found called for about 30 peppers, and another only called for 10. For my chocolate chili stout I met in the middle somewhere and I think I have a variety of about 13-15 peppers being used.