chili-lime mead

[Josh Lindsey]

I wanted to bring this to the Jan. meeting to warm everyone up. Feb. is fine, too! Looking forward to seeing everyone!

8lbs Melters honey (Johnson Apiaries)
Zest of 3 limes
juice of 2 limes
21 jalapenos from my garden, sliced & seeded (I left the seeds of 2 peppers in for heat)
2 tsp fermaid K
1 tsp DAP
1/4 tsp tannin
2 1/2 tsp citric acid
1 packet Lalvin 1118 yeast
Water to 2.5 gallons

1/2 gal water to boil. add nutrients, tannin, citric acid. Stir in honey. Add zest and peppers in strainer bag. Add juice. Maintain 150 deg. F. for 10 min. Add to primary w/ cold water to 2.5 gal. Pitch and let 'er rip!

O.G. 1.120

After 4 days in primary, I added 1 cup of agave syrup. I don't know why...

I bottled it tonight (1/8/10), with an ABV of about 11%.

I love it!! Though not for everyone, it is full of jalapeno with a hint of lime. Plenty hot, but not overpowering the fruit of the pepper. It is a beautiful clear amber.

This is an amazing mead! I look forward to sharing it!
Josh L.