this post was submitted on 28 Mar 2026
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Homebrewing - Beer, Mead, Wine, Cider
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It depends on the peppers. Around here, "normal" bell peppers are not hot at all, and others are generally refered to as chili peppers. I'm not sure what you mean by "red peppers".
It also depends on what your personal "too hot" is.
What exactly happened? Because that was my first thought: just make normal mead and add maybe one chili pepper per bottle.
In my.experience, jalapeño infused tequila is peak at about 48-72 hours of infusion; its overwhelming at about 5 days, and undrinkable of left over a week.
Assuming primary fermentation lasts 2 weeks, I expect that to be overwhelming (even assuming the ABV being higher in tequila causes greater extraction of spice /flavor).
I suppose if I did the pepper infusion in secondary, it might be more manageable?
Just an idea: do the infusion in some strong neutral alcohol (vodka or food grade 80% alcohol) and add it afterwards to your liking.
I don't have experience with using chilly peppers but someone asked about it few months or so ago so maybe you can look there if they get some more advice.