Jalapeño pepper and Hoppy Meads

These are the two one gallon batches that I split up from my two gallon batch of the traditional base Mead I brewed. The carboy on the left has two small sliced Jalapeño peppers soaking and leaching off their wonderful aromas and flavor. The carboy on the right has 1/2 oz. of citrus hops and 1 oz. of freshly peeled Orange zest. Unfortunately making Mead is not for the impatient! It can take from 6 months to a year or even longer before it's pleasing to most people. However in my case I'll be checking back on these two in three months. In the mean time I'm starting my next Mead project!

Cheers!