Looking to try my hand at a Capsicumel (spicy mead flavored with peppers). I'd heard about these years and years ago, but never put much thought to it till recently.

I'm hesitant to go all in on my first test batch, but saw that crushed red peppers are a decent way to begin to add spice. I think I want to shoot for a semisweet brew with mild spice - primary flavor should be comparable to a traditional mead, but with a bit of a spicy kick.

I've read that jalapeños are the go to for a mild Capsicumel, but I'm worried even that might be too much (I have experience infusing tequila with jalapeños, and that goes off the rails fast).

I was thinking of using crushed red peppers as the spice source.

Does anyone have experience with this they'd like to share?

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[–] A_norny_mousse@piefed.zip 6 points 4 days ago* (last edited 4 days ago) (1 children)

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.

(I have experience infusing tequila with jalapeños, and that goes off the rails fast)

What exactly happened? Because that was my first thought: just make normal mead and add maybe one chili pepper per bottle.

[–] DahGangalang 6 points 4 days ago (1 children)

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?

[–] plactagonic@sopuli.xyz 5 points 3 days ago

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.

[–] ryven@lemmy.dbzer0.com 5 points 3 days ago* (last edited 3 days ago)

Unfortunately it has been long enough that I don't remember the details, but about 10 years ago my roommate made jalapeño-infused ginger beer and it was intensely spicy; several people tried it and I was the only one who would drink it. And I'm pretty sure that fermented for way less than 2 weeks. If you're considering using jalapeños, I would be VERY cautious about how much jalapeño you add.