Here it is, 100% in-house capsicumel with almost 2 year old dandelion honey and rocoto pepper in front and citron peppers in back.

This is the first mead we made from our own honey farm, and it is just so much better than anything peer beekeepers provided before. Want to do something right - DIY (short of manually pollinating the flowers, sure)

EDIT: recipe

1120 OG (just dissolve honey in cold tap water - with vigorous homegrown yeast and Finnish water supply this is safe enough - until gravity is reached); yeast strain MEA101 (ask me if you want some); this particular batch was fermenting for 20 months, but 4 is really enough to start adding peppers. Amount of peppers depends on their firepower and personal preferences, I recommend being brave.

Older batches had, for example, jalapeno loaded at 250 g of pepper in 20 L of mead. Or habanero 25 g in 5 L.