Also worth noting that in my previous attempt, I tried to stay closer to the linked recipe. It ended up taking close to 2 months to ferment, and ended up with something close to 7.5% abv, and was pretty dry -- to make it sweeter I ended up killing off the yeast by heating, and adding sugar, then force carbonating in a keg.
In this batch I:
Decreased the overall sugar
Substituted some sugar for ldme and added yeast nutrient
Added extra lime rind
After these changes, the result was much less dry, and I didn't end up having to add any additional sugar
Also worth noting that in my previous attempt, I tried to stay closer to the linked recipe. It ended up taking close to 2 months to ferment, and ended up with something close to 7.5% abv, and was pretty dry -- to make it sweeter I ended up killing off the yeast by heating, and adding sugar, then force carbonating in a keg.
In this batch I:
After these changes, the result was much less dry, and I didn't end up having to add any additional sugar
This one has a distinct chilli bite, although no noticeable chilli flavour.
In my previous attempts I used a small handful of birdseye chilli, but it ended up being a bit too subtle for me.
From what I've found, the spice level doesn't really change much during the brewing process, so tasting and adjusting before fermentation works well.