I've been working on a tepache-style mead for the past couple of weeks. I started with a whole pineapple (skins included), fresh ginger, cinnamon and brown sugar and let it wild ferment until all the sugars were consumed, then I added commercial wine yeast and some chili-infused Turkish honey my parents brought back from Romania a few years ago as a gift. That added a really nice hint of smoky flavor and some mild heat on the finish that blends really nicely with the sweetness of the pineapple and the spiciness of the ginger. I think this is one I'm going to have to make again in a much larger batch. I don't have more of that chili honey, but I have a bumper crop of Fresno and cayenne peppers from my garden this summer that will likely do the trick.