huesmann
Well-Known Member
Does the capsaicin in peppers inhibit yeast at all? Just wondering whether it's best to allow a traditional mead base for a capiscumel to ferment to completion before soaking peppers in it. TIA!
Capiscumel Question
- Thread starter huesmann
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TheBrewingMedic
Well-Known Member
From the limited info I have read on it the capsaicin shouldn't inhibit the yeast at all, but with most additions you may get the most flavor and intensity out of your peppers of choice if you add them into the secondary.
