RecipeMakes 1 Gallon
- 2.5 lbs of honey
- Several chili/jalapeño peppers; crushed
If you wish, for a more full-bodied flavor, you can combine the Traditional recipe with this one.
Add the honey and crushed chili/jalapeño peppers to your fermenter, then fill with water up to half way. Shake the fermenter vigorously to dissolve the honey and aerate the must. Add water to fill most of the way, leaving some headspace in case it foams up. Add the yeast of your choice, and shake to incorporate. Finally, install an airlock, and store in a cool, dark place.
Once fermentation is complete, rack into another vessel for batch conditioning (also called secondary fermentation) or directly bottle.