Habanero Pineapple Mead - 18% Alcohol and Spicy Sweet!
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- Опубликовано: 27 май 2023
- Let's make an easy habanero pineapple mead! It ended up at 18% ABV and came out nice and spicy sweet. This was Derica's idea, and based on a cocktail that she had at a restaurant years ago. Well... you'll have to watch how we make this mead to find out!
Ingredients:
2 Habanero Chilies
3.5 lbs Wildflower Honey
96 oz Water
3 grams Fermaid O: amzn.to/43q3rEe
Lalvin 71B yeast: amzn.to/3oElzvp
Additions:
1 teaspoon Yeast Hulls (if you feel like your brew stalled): amzn.to/43vdbwZ
1 quart Pineapple Juice: amzn.to/3IHVan6
30 oz 63% Over-proofed White Rum
Racking: • Racking Homemade Mead,...
Ulele (the restaurant Derica referenced) ulele.com/
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Little Big Mouth Fermenter: www.northernbrewer.com/produc...
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Хобби
I'm stopping in the middle of this video to say thank you for the chalkboard animation. It really helped somebody like me that has trouble visualizing numbers in space. I've always wanted to suggest to add a whiteboard to your videos as a bit of an omage to the chemistry motif. But I just cringe suggesting more work to a couple that has done so much to help the community. Thanks for all that y'all do
Not a problem. We have struggled for years to find a convenient way to show the math! Glad it helped you.
If you add a tube to your funnel and run it to the bottom of your fermenter you can make liquid additions with no splash.
My absolute favorite part is at 22:15
"Where she goes, nobody knows" Ded, kilt me sooo bad!!!😂😂😂❤❤❤
I am addicted to the drink already and I haven't even made it yet...
LOL
Singing everything like Zoidberg in Futurama “I’m a singing bus boy! 🎶Dishes dishes dishes, I’m cleaning up the dishes!🎶”
The chalk board and visuals of the hydrometer on the side are SO HELPFUL! Helps me track the math so I can do it on mine! Thank you!!!! Please keep doing this!!!!
I'm with Brian on this one. I made this and added another quart of pineapple juice and less rum and I think it's the right balance. Waiting for it to sit another two weeks and the pineapple bits to fall out of suspension for bottling and we'll see where it's at flavor wise.
As a winemaker I can feel your joy in seeing you’ll enjoying the final result in clarity and taste.
Making this one today! Thanks for the recipe
I can't wait to try this!!!
Yum looks good. Great video thanks
This looks fabulous and I can't wait to make it!!!
Great video, I benefited from you, thank you
Wow this one sounds so good.
I luv this one - about fortification techniques. Nice. 🙂
I’ve been making an Apricot/Habanero mead for a few years. It is a very nice combination.
I like the hydrometer animation! Nice video!
I need this in my life.
The chalkboard is a nice addition to your videos.😊
Thank you!
Loved the pictures you put up of the hydrometer! Keep up the good videos!
Thsnks! Figured it was good to show a visual :)
Love your guys videos. I’ve been watching them for several years just want to say thank you for the great content from here in Iowa
You are welcome!
Incredible video. Thank you.
You are welcome. Thank you for watching :)
You are so excited about this one. I'm getting in a party mood! 🎉
I did a blueberries and black berry jalapeño cap and omg soooo good!! ❤❤❤❤❤❤❤❤
This is making me nostalgic for the fruit-pepper barbecue sauces of the early aughts. I remember a raspberry-chipotle one that was amazing. This is definitely right up my alley.
Thanks to Vinolab but another formula to figure out how much to add of 63% is ---> FORMULA FOLLOWS ---> Vol to add= Current volume / ((Spirit ABV - Desired ABV)/(Desired ABV-Current ABV)) Gives you 29.44oz of rum to get 18%. The 1/2 ounce difference is the ABV variance of .13... GOOD STUFF! Thanks for making me think,and google, Brian!! 🙂
Pineapple habanero mead is my favorite!!
I am adoring your videos. ordered the stuff to make a simple mead first. I have some other ideas down the road, but ...walk before run! Saved this for later. We visit your neck of the woods sometimes (friends live in St Pete). I can totally seeing this being a festive Summer drink!
Love when I see a new video has dropped. And this is a recipe idea I absolutely love.
Awesome! Thanks for watching.
I usually slice up a jalapeno into my mac and cheese. It's so good!
I want to try this one.
I love watching your videos
Thank you!
i love the hydrometer readings on the side now!! really makes me feel involved!
We figured it was a great visual aid.
I really want to give this a go! Love that you folk cover start through to tasting in one video.
You should! It's easier than most people think :)
"If you like your friends, share it with your friends. If you don't, keep it to yourself because they are not worthy!". Derica had quite the smile on her face by the end of this video, almost like a few glasses of this contributed to it xD I can't wait to make this, just waiting for a carboy to be available!
Something that I started doing when pouring my reading samples back in is I will put the turkey baster into the brew and pour out the sample on the turkey baster so that it just flows into the brew.
I'm looking forward to the one-year tasting video for this! Here's to dual 11's!
Peppers and hot sauce are always in my future, so i will definitely be trying this one! I may even substitiute Lemon Drop peppers for their citrusy notes. Great video, thank you both!
🤜☢️🤛 🌶️❤️
wrey and nephew is my favorite white over proof rum
This sounds delicious! At a bar I went to in Albuquerque I had a pineapple beer that had Serrano pepper slices floating in it. It stung a bit but I absolutely loved it!
Making this one next!!!
I absolutely loved this video what I did enjoy is I have been watching these videos for years Brian always really liked capsicumel it took time for Derica to appreciate them as much so to no see one that she gave a higher rating just let you know how awesome it is
Thank you!
I just commented on your Welch's Wine, It is Awesome, but wanted to tell you here that we just did our 1st taste of the Habanero Pineapple Mead(haven't added pineapple juice yet) but the taste of this was damn good!!!! Super excited about how this one will turn out!!!
I like the idea of the mango habanero mead, that sounds really good.
ruclips.net/video/v7btZKSUPSc/видео.html
I made pineapple wine a couple years ago, that was really good. Now i want to make this when i get some honey. I grow my own chillies so in a couple months it will be started1
I was just thinking about trying a mango habenero mead. Nice to see we are on the same wavelength
ruclips.net/video/v7btZKSUPSc/видео.html
I just got back from the brew store. I'm real excited to try this recipe. Thank you for your videos.😊
First specific gravity reading gets thrown back in "because it hasn't reached its final destination". 😉 I thought you belly was the final destination! 😂
I'm surprised Derica didn't dance on the table. I love to see girls when they are happy. It makes me smile. This is something I'll really need to make when I get back from doing FEMA stuff in Mississippi. Well... that is if mother nature allows it, she been flat out nuts this year.
I’m not even a spice fan but I really want to make this! The math part was really helpful guys! Thank you for another great video and another teaching moment. You guys rock as always
Thanks :)
I've had a mango habanero from old smokey moonshine and even though I am not huge into spicy things but the mango habanero was not very spicy. So I'd love to try a pineapple habanero it really sounds good just as long it's not hugly spicy.
Lol objective, subjective "head nod", subjective lol. You guys are funny, I love the way you bounce off each other!
I am makiong a brew right now and the yeast i am using is Fleishmans , boosted by the same brand I killed in the freezer. I just did not know it would be killed in the freezer. 3 gal. batch in bucket and it is going likme mad. You two are amazing !!! Thanks
I just used my circulating heater to liquify 2 gallons of honey. 4 1/2 gal jars in the hot water bath. I’m excited to get this one going!!! I’ve been wanting to smoke some jalapeños to do a raspberry chipotle mead.
At one time Sams club had a Pineapple Habanero sauce that was great on baked, roasted, grilled anything. Put it on chicken throw it in the oven and WOW. This looks great.
Use a double boiler method to melt the honey back into a liquid, it is less likely to brochette the honey. No, the sugars are not concentrating more so developing. Creamed honey is a crystallization of honey where the crystal is round instead of blocky.
excited to try this one! As a lifelong fire breather, I look forward to the heat. Loving the hydrometer graphic too btw
@@magacop5180 l love them, but I think the more controlled/ subdued heat would be a better option here.
What's not to like? Pineapple, spicy peppers and honey, yum! Once again you have added to my list of things to make, lol
It's really good. I found a couple bottles recently.
Love the chalkboard math and the hydrometer zoom-in/graphic additions. This brew is also definitely getting made later this summer when I get enough ripe habranero though I may skip fortification.
If you do, make sure you stop possible refermentation in some way. But honestly, the rum flavors REALLY added to this. You don't have to overdo it either, just pass the yeast tolerance by a percentage or two and you should be fine.
To make the honey easier to get out of the container, heat it up in hot water. Almost like you would use a double boiler. The heat will de-crystalize it so it's easier to pour and get all the residuals out. Well done!
I love the red bucket of sanitization. It's the only reason why I watch this channel.
The only reason??
Well there might be this quirky couple that come in a distant 2nd and 3rd but thats only if you don't count the auto siphon. By the way I just racked myt first brew in over 10 years after binge watching like half of your stuff.
I can’t wait for the one year tasting
Derica, try the Mac & Cheese with diced Jalapeno Spam; I find it very nice.
So making this
I would love to have some of this. If possible.
You can make it, we showed you how :)
Wray & Nephew is really good, and it's a really classic funky Jamaican rum with a signature overripe banana flavor. Maybe not the best to use if people want something with a neutral flavor to fortify a mead, but that's the kind of flavor that works perfectly with the rest of the flavors in this particular mead. For a more neutral flavor overproof rum, I might suggest just using something like a Bacardi 151
I am following you from Saudi Arabia, a friend in the channel
i did yalls mango habanero except i did 5 scotch bonnet peppers and 2 habanero. sonfar it has spice but its not over powering. you definitely feel the heat . i cant wait to see after fermentation and clarifier what happens.❤
Good afternoon from not so sunny England!!
I’ve had slightly different results in primary to yours, difference may be that I added 2lb pineapple along with the habaneros…
Airlock was still after 6 days so thought stalled like yours. Tested today and 71Beast has chewed through 0.114… in 6 days!!!
I’m going to leave it a couple of weeks for the flavours of the fruit and peppers to infuse more - unless you suggest otherwise.
Thanks to you both for continued entertainment, information and inspiration! 👍👍
Love your videos and decided one of my retirement hobbies will be making meads (I’m on a Swedish heritage kick 😊). Going to try your Dragon’s Breath Mead first since my basement tavern is called Drakhålan (Dragon’s Hall) but just saw this video and was intrigued. My favorite margarita is from Tacos & Tequila at the Luxor in Vegas. It’s a Chipotle Pineapple margarita. Have you tried using chipotle in a capsicumel?
No, just fresh chiles.
I now want a "Knower of Rums" shirt. Thanks Brian 😂
LOL
Everytime I see a capsicumel I want to turn it into vinegar to make it the base for a hot sauce but this one could be super special
There’s easier ways ti make hot sauce, lol.
I did this a couple years ago with pomegranate juice and scotch bonnet 🌶. Not much of a Whisky drinker myself but everyone says it's tastes like jd fireball. Must dig it out and see how it's aged as it was hot hot hot on the way down last time I tasted it
I like the hydrometer pictograph 👍
It should be great with cachaça too.
A bochet habanero pineapple mead also sounds delicious.
Great video guys. I wish I was there to sample it with you. Gotta love the TRBOS cameo: a necessary part of any CS Brews video. Question: For long term storage, you ought to keep the brew in a vessel with a small neck to minimize surface area where air touches your brew. However, if you're planning on drinking it new, can you just keep your brew in the secondary fermentation vessel?
Sure if you want to. :)
Going to have to agree with Brian here that yeast like something about hot peppers. I made a version of this and it went NUTS. I have done quite a few meads of various honey and juice mixes, but this is my first one involving peppers and seriously day one was pretty normal, day two got serious but nothing CRAZY, however the morning of day 3 I came in and it was overflowing even though I had left as much if not more than the normal amount of headspace. It was forming thick mats on top of what I assume were yeast, like THICK mats, and also after a few days it was spicy as heck so I scooped out all the peppers and thick stuff to slow it down, and a bit of the liquid to give it more head space. Since I had the peppers and kinda funky looking but good tasting spicy goo I decided to throw all that in the blender with some smoked pineapple I had and some other mixed fruits I had in my fridge, a little vinegar, some salt and spices, and make a fruity hot sauce. Tasted great so I put it all in a big jar in the fridge with PLENTY of headspace thinking after it chilled and was stunned I would divide it up into some squeeze bottles and freeze all but one. NOPE 8 hours later in the fridge and it had already overflowed 3 times and was STILL fermenting like CRAZY even though it was down below 40F. I have a couple biology undergrad degrees, but no clue what all that is about. My wife has a Ph.D and teaches Microbiology at a college, I might set up a test for her to see it as well with identical base mead and add peppers to one and leave the other as a control.
If the Universe were kind, we should have been friends. My wife & I enjoy your vids, and remind us of friends.
Aww, thanks!
my wife would love this. me on the other hand, is a wimp and cant do sipcy
Gotta say, I like the mad scientist feeling too
In a year that stuff is gonna be so deep and complex. I genuinely think its gonna taste caramelly cooked fruit. I bet the sweetness comes up and the astringency of the fresh pineapple will drop out.
Now I am thinking home made fire ball with habanero and cinnamon
Great video guys, what do you think about bentonite clearing?
If you can get pure food grade bentonite it seems alright. We got some but have yet to really need it.
As a grower of peppers and a maker of fermented hot sauces, This sounds amazing! Orange Habs are my all time favorite pepper flavor. Well done!
Thanks!
Any hits for someone growing Carolina Reaper and Ghost pepper for the first time ?
@@mikeredrugger a simple hydroponics system is god tier. Tons of youtube videos about kratky and other super simple setups. I use an air pump in mine. Biggest thing is to be patient. Super hots grow pretty slow
@@CitySteadingBrews Have you guys tried to make a Blood orange brew? I think you guys could do a lot of cool things with the combo of its color and flavor.
It’s on the list!
Have you considered a "Scots Mead"? Almost as your Irish recipe, but using Heather and lemon. (Just throwing ideas out there)
Hey there! Love your videos they have helped me make my first wines in the past month. Question: I am getting ready for blackberries in my area to ripen. What kind of yeast would you recommend for a blackberry wine? Thanks!
71b is our all around general choice. In this case it helps with the malic acid in the berries and helps retain fruity flavors. That said, you can use just about any yeast and it will do a fine job.
@@CitySteadingBrews Thank you so much!!! I'll keep that in mind!
@@CitySteadingBrews Thank you so much!!! I'll keep that in mind!
Ok then, looks like I have my second brew to make this year. First is Rose Petal wine then this Pineapple Habanero. ( fingers crossed )
So...
I did it.
I tweaked your recipe a little.
Got started on my first capsicumel (3rd brew ever)... only made 3 litres (reduced to 2.2 litres afterwards) but hey... three full bottles and some spillage aint too bad.
I went with a scotch bonnet and Polish forest honey capsicumel base, fermented almost dry with high tolerance mead yeast.
Then before fermentation was complete, i removed the chillis and racked off to a new vessel containing some warm water and dried date paste (throughly mixed).
Continued fermentation for another 10 days.
After fermentation was completed, i racked that brew off into a larger container with 1kg of pineapple chunks and a little more honey.
It's been like that for almost 14 days.
Soon i will degass, bottle and pasturise.
Thanks for all the inspiration and motivation.
Interesting ideas❤
Best way to either prevent or turn your crystallized honey back to liquid? Leave it on top of your fridge. The warmth from the coils will warm the honey just enough to keep it from crystallizing and warm enough to soften honey that's already crystallized.
Take the crystallized honey jar and put it in a pan of boiling/near boiling water. You can microwave it as well, yet I prefer the slower method.
I like refractometers better when there is any sort of bubbles, as bubbles that attach to the hydrometer can lift it up and throw off the reading. When the brew has no bubbles but is very cloudy hydrometers work better because a refractometer depends on light and a lot of light obscuring particles in the brew can effect the accuracy of refractometers.
would love to see the same conset for a brew but different recipies. i loved this one like lord Vader loves force choke!
Hmm?
We have hundreds!
Love the stereo effecr for TRBOS 😂😂😂
Hi, love the videos! I noticed you used a wide-mouth for primary fermentation here, but you usually use narrow-mouths. What's the difference between the two, and why would you choose one over another for different stages of fermentation? Thanks :)
The larger wide mouths are a little bigger so when we rack, we get a full gallon. Also…if we have solids at all, a wide mouth is easier.
Going to be making my very first Mead today. Everything I've watched is super helpful.
I don't care too much about the ABV at the end, I just wanna do it to make something yummy for me, my friends, and family can enjoy.
Literally just pitched my 4th with my first last week.. Its so much fun had to do another.. And another. How did you get on?
@@Max_SnellinkI have no equipment to filter or siphon what should I do
@@yggnggv3519 pour very slowly or spend 15 to 20 on a siphon.
I suggest an autosiphon. It’s an important piece of kit.
@@CitySteadingBrews I don’t have a siphon unfortunately and can’t get one I have next to no equipment just a fermenting vessel
After a few years away, I decided I miss Brian and derica. You guys are still great, and Brian did you loose weight, looking good my guy.😊
Welcome back and yes, I have, thank you.
Beekeeper here. A full jar of crystalized honey has the same amount of water in the jar as before it was crystalized. However, if only part of it crystalized, the liquid part can have more water than the crystalized part which will have less water if I am making sense. If you used only the liquid part in one batch and then scraped out the crystalized part for another batch, you would have different water/sugar amounts in each.
Makes perfect sense. Thank you.
Okay, but seriously how good would a spicy pineapple upside down cake be?!
I'm inspired to make a capsicumel now. Just a base though, I can add fruits and flavors to the next batch. I'm not a huge fan of pineapple alcoholic beverages but the combo of habanero and pineapple intrigues me. Kind of wondering about sweet cherry though. 🤔
ruclips.net/video/8xv8HWje0HY/видео.html
What was the purpose of not adding the pineapple during primary fermentation? Does pineapples get funky when fermented? Love the videos, you guys taught me everything when it comes to home brewing keep up the awesomeness.
Pineapple has acid in it that could have thrown off the fermentation. We are also finding that adding fruit afterward and not really expecting it to ferment makes for a fresher flavor.
So my brew has bee percolating for 2 weeks now. SG 1110 today's first check it is 1020. Added yeast hulls as you did. I am thinking of adding a couple more Habanero. I am leaving for Florida on Friday so will check again before I leave. Seems to be following the same path as your brew did.