Jalapeno Cucumber Mead Recipe D.I.Y.

Jalapeno Cucumber Mead Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Jalapeno Cucumber Mead Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Ingredients:

Step 1

• 3 lbs Clover honey
• 3 Big Jalapenos
• 1 Cucumber
• 1 gallon of water

Step 2

• Yeast EC-1118

Step 3 Optional

• Cucumber
• Jalapeno

Directions

Step 1

Pour 1/4 to 1/2 gallon of water in a pot and bring to a boil.

Cut and de-vain the jalapenos (to remove the heat) and slice the cucumber in to round slices. When water is at a boil add in cucumbers and jalapeno’s for 30 min.

Strain to carboy and add to your carboy.

Add in the honey.

Once cool add the yeast and take measurements.

Wait 24 hours.

Step 2

• yeast

Prepare a 1L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes.

Make sure it is bubbling and then you will add it to your mead.

Add in your yeast nutrient.

After 24-48 hours it should start bubbling.

Fermentation Through Bottling Your Jalapeno Cucumber Mead Recipe

Make sure your primary has about a gallon of water in it otherwise fill it now.

Just be careful that your carboy is around a third empty leaving space for frothing and foaming.

Let it ferment. Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.

Step 3

Chop up the cucumber and jalapeno and add to secondary.