Habanero Cucumber Mead Recipe D.I.Y.

Habanero Cucumber Mead Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients:

• 3 wildflower honey
• 1 gallon of water

Step 2

• Lalvin D47 yeast
• 1/2 tsp Ld Carlson energizer
• 1/2 tsp Ld Carlson nutrients

Step 3

1 gallon of base mead

• 4 habaneros
• 2 burpless cucumbers

Directions

Step 1

Bring half a gallon to a boil peal and chop the carrots when soft let strain and squeeze out all the juice into your carboy.

Pour in your honey the rest of the water your juiced orange and smashed raisins.

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 Habanero 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.

Put on your air lock and 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

slice your habaneros remove stem seeds and white pith. 2 burpless cucumbers peeled and chopped. Put in muslin bag and let sit for 5-7 days.

Remove bag and let mead age.