Sweetness of the Holy Fire NHC 2005

Byron Burch, Santa Rosa, Calif., Sonoma Beerocrats

Mead with Lime and Chiles D’Arbol

for 5 U.S. gallons (19 L)

Ingredients

18.0 lb (8.16 kg) clover honey

5.0 gallons (19 L) water

5.25 oz (0.155 L) fresh squeezed lime juice

2.5 oz (71 g) tartaric acid

2.0 oz (57 g) Beverage People yeast energizer

0.5 oz (14.8 g) pectic enzyme

3 cc  Boyajian lime oil

2.0 tsp  nutrient

220 mL chiles d’Arbol extract

Sparkalloid to clarify (6 g)

Beverage People Prise de Mousse wine yeast (10 g)

Specs

Original Specific Gravity: 27 Brix

Final Specific Gravity: [Unknown]

Boiling Time: n/a

Primary Fermentation: 28 days at “ambient” temperature in glass

Secondary Fermentation: [Unknown]

Directions

Add chile extract to taste after fermentation and fining. Extract was made by immersing eight dried chiles d’Arbol in 4 ounces vodka for 24 hours.

Judges’ Comments

“Great honey sweetness balanced with lime and pepper spiciness in palate. Great job, good creativity.”

“Lime and peppers balance. Very well made mead—unique.”