Mead and Chill

10 Apr 2021 / Oscar F

This is a chili mead recipe at experimental size.

Required equipment:

Good to have equipment:

I used yeast Lalvin D-47 from Lallemand and vwp sterilizer.

To calculate the ABV you can use the formula:

(OG - FG) / 7.5 = ABV

OG : Original °Öchsle

FG : Final °Öchsle

After a total of 8 weeks of fermentation my result: (85 - 0) / 7.5 = 11,333 ABV

Or this formula:

(OG - FG) x 131 = ABV

OG : Original Gravity

FG : Final Gravity

After a total of 8 weeks of fermentation my result: (1.085 - 1,000) x 131 = 11,135 ABV

Ingredients:

Clean and wash

Clean and wash a 1.5 liter PET-bottle
Sterilize

Fill the bottle with water and sterilizer
Wait

Wait 10 minutes.
Wash stockpot

Wash the stockpot.
Sterilize stockpot

Pour the sterilized water from the PET bottle in the stockpot.
Wash extra equipment.

Wash two spoons, a funnel, a hydrometer, a thermometer, a bung and an airlock.
Steriliser equipment

Put the equipment in the stockpot with the sterilized water.
Wait

Wait 10 minutes and rinse the equipment thoroughly and put them in a dish rack.
Dissolve honey

Dissolve the honey with 1.5 l new fresh spring water in the stockpot, heat the water to a max ~32°C to dissolve the honey completely.
Measure the gravity

Wait for the honey water mix to cool down below 20°C and measure the gravity with a hydrometer. I got +85 °Öchsle ( = 1.085 Specific Gravity)
Fill the PET bottle

Pour the honey water mix in to the PET bottle.
Add the yeast

Pour the yeast in the PET bottle and put on the bung with airlock.
First fermentation

Let it ferment for at least 4 weeks.
Add chili

Add 3 chilies.
Let it settle

Let it settle for at least 3 more weeks.
Measure the gravity

Measure the gravity with a clean, sterilized hydrometer.
Enjoy.

Transfer into smaller glas bottles. Drink, enjoy and scold in the company of good friends!