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

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.