View Full Version : Gravity of Chili Mead

08-18-2011, 01:35 PM
So I absolutely LOVE spicy foods and so when I saw a chili mead recipe I instantly dove into it, following it exactly. I cannot recall where I got it from but I know some of what I used. My question is what is the gravity supposed to be? Its been about 3-4 months and its getting pretty clear but the gravity reads about 1.040

1 gallon water
4.5lbs honey
4 thai chili peppers, sliced
There was one more thing but its lost to me at the moment, I'll edit this if I figure it out.

08-18-2011, 04:58 PM
What's the yeast? Also, you're talking finish SG right? That's a massive amount of honey to start with for a 1 gallon batch, so a high finishing gravity makes sense. Is that 1 gallon of water for sure, or water to 1 gallon total combined with the honey? Also, where'd you get the recipe?

08-18-2011, 05:42 PM
The yeast is just a bread yeast and the recipe I found while doing a general google search for mead recipes. the water is 1 gallon total then the honey.

08-18-2011, 05:44 PM
Seems about right then, that is a large amount of honey, even to add to a full gallon of water, I'm honestly kinda impressed that bread yeast took it as far as it did! (You didn't happen to get a starting gravity did you?). It was probably designed to be very sweet so as to combat the heat.

08-18-2011, 05:57 PM
I did not get one but it is really tasty. Its almost completely clear and I just tasted it not to long ago. It is very sweet but you don't taste it until after the heat has made your lips and tongue tingle. Its an odd feeling, its not like eating suicide wings or something. In fact its not even "spicy" in the sense of heat. It just makes everything tingly then goes away once the sweetness kicks in

08-18-2011, 06:04 PM
Also another couple of questions while we're here. When should I bottle it then? And also I thought it would be a nice touch to add a pepper to each bottle to sit at the bottom. I don't have that chemical to make it stop fermenting so should I put the peppers in the carboy now so that it can all get used to it then bottle it in a few weeks using those same peppers?

Chevette Girl
08-18-2011, 09:26 PM
That doesn't sound like a bad idea if you don't have potassium metabisulphite or potassium sorbate (although they're both very inexpensive and should be easily obtained at even a crappy wine supply store), if there's anything that causes it to kick up, you'll know BEFORE you bottle.

If you're bottling this, I'd make sure the SG hasn't moved AT ALL for at least a couple of months. The bread yeast has PROBABLY pooped out, but you never know, and you did do quite well with this, I've had less sweet batches quit earlier than that with bread yeast.