Green Chile Mead - D.W.
Average user rating 
/ 5
1 Users Voted
/ 5
1 Users Voted
Ingredients
1 gal honey (~12 lbs - I generally use a local generic raw variety)
2 lbs New Mexico green chile roasted, frozen, thawed and peeled
Zest of two lemons
1 Tbsp yeast nutrients
yeast
2 lbs New Mexico green chile roasted, frozen, thawed and peeled
Zest of two lemons
1 Tbsp yeast nutrients
yeast
Methods/steps
Pasteurize Chile, Zest & Honey at 150F for 20 min then leave covered overnight.
Add yeast nutrients.
Strain into 3 gal carboy and pitch yeast starter (I used Red Star Cuvee)
Racked 2-3 times to clarify, then used Sparkaloid with excellent results. Bottled after 2 months.
O.G. 1.055
potential alcohol 7%
Add yeast nutrients.
Strain into 3 gal carboy and pitch yeast starter (I used Red Star Cuvee)
Racked 2-3 times to clarify, then used Sparkaloid with excellent results. Bottled after 2 months.
O.G. 1.055
potential alcohol 7%
Comments:
It had a very strong green chile flavor and a nice heat when raw. Now, after six months in the bottle, it's beginning to mellow and the chile heat is a nice back-of-the-throat warmth. After at least another year, this should be great with appetizers and chile dishes.
Source: "Dione Wolfe"
Mead Lover's Digest #572, 14 June 1997
Additional Tips
OG: 1.055
Reviews
Comment by LittleCity ,
Monday, 09 April 2012
I love this recipe! I started this in October of 2007. Bulk aged it and bottled it in March 2009. It tasted great. When doing spring cleaning two cases of Green Chile Mead were inadvertently put into storage and recently discovered late in November 2011. Time has only made it better. I’m running into the end of my supply and looking to make a double batch in the next week or two.
