A spicy mustard

I moved a good 1300 miles since my last post. I'm now mostly settled in my new apartment. One of the first things I did was make a batch of mustard. Hot stuff.
I mixed 1/4 cup yellow mustard seeds, 1/4 cup brown mustard seeds with equal amount of water. I let them sit a full 24 hours, topping off the water that evaporated when necessary. After the soak, I stuck the water/mustard seeds in the food processor and let it go for a while, adding a bit of additional water to keep it from being too dry. I let it sit for about 5-10 min then added some cider vinegar and red wine until it was the right consistancy. I also added some salt, pepper, onion powder, and garlic powder to taste. Then after relocating the mustard to a mason jar, I added about a 1/4 cup of honey.
I let this mix sit on the countertop for about a week. It was initially quite hot. As it aged, some of the heat dissipated. My husband would have had an instant heart attack with the heat as high as it was at first. Aging did help reduce some heat to levels edible to normal humans :)
My mother in law and father in law tried this batch of mustard and loved it. My husband actually liked it as well but my daughter Cassie found it too spicy.
I made a second mason jar full of a mild batch of mustard, using the recipe I used in my previous post. This is probably our regular mainstay as far as mustard goes.