Chili Archives - Build The Bottle https://www.buildthebottle.com/tag/chili/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Thu, 06 Aug 2020 15:23:05 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Chili Archives - Build The Bottle https://www.buildthebottle.com/tag/chili/ 32 32 218777377 Mango Habanero Mead Recipe D.I.Y. https://www.buildthebottle.com/2020/08/06/mango-habanero-mead-recipe/ https://www.buildthebottle.com/2020/08/06/mango-habanero-mead-recipe/#respond Thu, 06 Aug 2020 15:23:00 +0000 https://www.buildthebottle.com/?p=7577 Mango Habanero Mead Recipe D.I.Y.Mango Habanero Mead Recipe D.I.Y. Feel the heat and enjoy the flavor did I mention that everyone you know will want to come over!

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Mango Habanero Mead Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients:

  • 4 lbs of honey
  • 3 Larg Mangos
  • pectin enzyme
  • 1/4 Small Habanero Chili
Step 2
  • 1 tsp yeast nutrient
  • 1 package all purpose wine yeast
Step 3
  • 1/4 Small Habanero Chilli

Directions

Step 1

Boil and combined honey and water together for 1/2 hour. Add to primary together with enzyme.

Remove from mango peel pit and then chop up. Clean your small chili chop up and add together with enzyme to primary.

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 beer after the beer has cooled.

Add the yeast at the temperature recommended on the packet .

Put in your berries after they have thawed a little.

After 24-48 hours it should start bubbling.

Fermentation Through Bottling Your Mango Habanero 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
  • 1/4 Small Habanero Chili

Add the hot pepper to the secondary container and pour the rest in.

Let ferment for 1-2 months or more in the secondary then bottle.

After you wait for the second time you will bottle the mead.

Sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Set aside and let age.

Congratulations, You Have Completed Making this Awesome Mango Habanero Mead!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Hans Braxmeier from Pixabay

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]]> https://www.buildthebottle.com/2020/08/06/mango-habanero-mead-recipe/feed/ 0 7577 Chili Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/30/chili-wine-recipe/ https://www.buildthebottle.com/2020/06/30/chili-wine-recipe/#respond Tue, 30 Jun 2020 02:10:13 +0000 http://www.buildthebottle.com/?p=6279 Chili Wine Recipe D.I.Y.Chili Wine Recipe D.I.Y. feel the burn and enjoy it with love thats whats left of it if any after the first party!

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Chili Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Chili Wine Recipe. you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Chili Wine Recipe in the world.

Ingredients

Step 1
  • 200 g red & green chillies about 12 chopped
  • 250g raisins (sliced)
  • 16 cups or a gallon of water
  • 2 tsp pectic enzyme
  • 2 tsp citric acid
  • 1 tsp tannin
  • 4 tsps yeast nutrient
  • 4 tsps general purpose wine yeast
  • 4 cups of sugar
Step 2
  • yeast and 1 teaspoon yeast nutrient

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Chop the chillies and the raisins up and put into carboy than add the rest stir well.

Wait 3-7 strain out the hot peppers, then you will add your prepared yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir 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 wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Alexas_Fotos from Pixabay

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