(by /u/balathustrius)
Total Volume: 5 gallons
Style: Spicy Capsicumel
Carbonation: None
Target Original Gravity: 1.110
Target Final Gravity: 1.000 - 1.030
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Mesquite Honey | 15 lb | |
| Water | Enough to reach 5 gallons total volume | Should be roughly 3.75 gallons. |
| Cleaned Jalapeños, seeds and pith removed | 15 oz | |
| Cleaned Cayenne, seeds and pith removed | 5 oz | |
| (optional) Cleaned Habaneros, seeds and pith removed | ? | Completely optional. Adjust heat with these. |
| Fermaid O | 8.5 g | |
| Fermaid K | 8.5 g | |
| DAP | 5.5 g | |
| D-47 | 10 g | Alternatively, Red Star Pasteur Champagne |
Method:
Halve peppers. Clean by removing pith and seeds. Wear latex/nitrile gloves.
Smoke for 2 hours at 200°F, or until they begin to get crispy.
Add Fermaid O post-lag. Split DAP and Fermaid K into 3 additions (1.83 g DAP x3, 2.83 g Fermaid K x3) at 24 hour intervals.
Ferment at 62°F.
Use 3 ounces of fresh French oak cubes for 4-8 weeks.
Allow at least 6 months of aging (including time on oak), but it's better in 12 months.
Stabilize and backsweeten as desired, or leave bone dry.
Additional Notes:
If this is left dry, approach it like a bourbon. Pour a finger into a rocks glass and sip.
If sweetened to near-dessert levels, it will be a little more approachable for normal drinking - but still hot.
Capsaicin levels in hot peppers naturally vary. If you want more heat, you can add habaneros to taste, two at a time for 2 weeks at a time, until the desired heat has been reached.
Try this as a marinade or as a replacement for red wine in a barbecue sauce.