Denard Brewing

Better brewing through science.

Ancient Inca BOMM

It is well known that the Inca made chicha, a type of fermented corn. It was recently discovered that another beverage was made called moye chicha. This beverage was made by dissolving the sugar in moye (aka pink peppercorns). Apparently, this drink was made by the Wari tribe to entertain diplomats because it could be made quickly year round. 

Based on the very low gravity the berries alone yield, I can imagine that some batches received a honey infusion to boost alcohol and flavor. Here, I am recreating a moye chicha mead. 

Ancient Inca BOMM - 1 gallon

1. Bring 2 quarts of water to a boil. 

2. Lightly crush 10 ounces of pink peppercorns in a ziplock bag. A rolling pin helps here. 

3. Add to boiling water. 

4. Boil for 15 minutes then allow to cool. Notes: My refractometer reading was 1.020 at this point. Tastes sweet and has a hint of pepper but is not very spicy. 

5. Strain resulting liquid into a carboy. 

6. Add 3.25 lbs of Yaupon Holly or dark wildflower honey. 

7. Add 0.25 tsp KHCO3 and 0.8 tsp bentonite. 

8. Add 0.4 tsp Fermaid K and 0.8 tsp Fermaid O. 

9. Add 0.8 tsp Fermaid O again at 1.110 and 1.070. 

10. Cold crash until clear and bottle. 



SG 1.140

FG 1.020

15.7% ABV



Original Paper:


by denardb on May 14, 2019, 8:43 p.m.