Capsumel Recipe

Time3h

Serves10

Spicy honey chili mead from Fat Friar's.

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Ingredients

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1
Prepare the Base
In a large pot, combine the honey and water. Heat over medium heat, stirring until the honey is fully dissolved into the water.
2
Add Hibiscus Flowers
Once the honey is dissolved, add the dried hibiscus flowers to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
3
Incorporate Spices
Add the dried chili peppers, cinnamon stick, cloves, and grated ginger to the pot. Stir well and allow the mixture to simmer for an additional 5-10 minutes to infuse the flavors.

4
Cool the Mixture
After simmering, remove the pot from heat and allow the mixture to cool to room temperature.
5
Add Yeast
Once cooled, strain the mixture into a sanitized fermentation vessel, discarding the solids. Add the packet of wine yeast to the liquid and stir gently to combine.
6
Seal and Ferment
Seal the fermentation vessel with an airlock and place it in a dark, warm area. Let it ferment for 4-6 weeks, or until bubbling has stopped.

7
Prepare Bottles
Sanitize your bottles and caps or corks. Ensure they are completely dry before use.
8
Bottle the Mead
Once fermentation is complete, siphon the mead into the prepared bottles, leaving some space at the top. Cap or cork the bottles securely.
9
Age the Mead
Store the bottles in a cool, dark place for at least 2-3 months to allow the flavors to mature. The longer you age it, the smoother it will become.