After my first attempt at a capsicumel failed at obtaining any heat from the jalapeno. I decided to go all out with this time and used a habanero including the seeds and the pith for maximum heat potential.
Will it work? I hope so, it should end up rather sweet and with a good kick. I tasted some that overflowed when I was adding nutrients and after only a day with the habanero I could feel it already. Six months on the pepper should be absolutely wonderful/hell depending on your heat tolerance.
I ended up using a similar recipe from the home brew forums that inspired the jalapeno capsicumel.
5lbs Honey
Water to 1 gallon
1 habanero with seeds and pith
½ tsp Fermaid K and ½ tsp DAP day after pitch
½ tsp Fermaid K and ½ tsp DAP two days after pitch
Lalvin 71B yeast rehydrated with GoFerm
And in true me fashion I made a mistake with this batch as well. I topped the mixture of water and honey with fresh water, Took a gravity reading, added the habanero, and then pitched the yeast. It wasn't until I looked at the gravity reading and the way that the yeast didn't drop down to the bottom right away that I realized I didn't shake the bloody thing. >.< And so there was a layer of thicker honey and water sitting at the bottom of the jug.
I used the mead calculator over at the Got Mead site and it gave me a suggested SG of 1.150 for 5lbs of honey in a one gallon batch. The yeast is good up to 14% and should give FG around 1.044. With such a high FG it would be considered a desert mead, but if that heat sticks around it'll be quite the quaff. I'm thinking that this will need to be served in shot glasses or something to limit intake.
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