Making peach habanero honey mustard this weekend. Anyone make their own mustard?

1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds
½ cup black mustard seeds – NOTE: If you can’t find black mustard seeds use 2/3 cup yellow mustard seeds
1 cup apple cider vinegar
1 cup of your favorite pale ale beer Sorry, you have to drink the rest!
3 habanero peppers chopped (innards removed for a bit less heat - or, use milder peppers if these are too hot)
1 large peach peeled, pitted and chopped
3 tablespoons honey
2 tablespoons water
Salt to taste

To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
To a small pot, add habanero peppers, chopped peach, honey and water. Heat to medium-low and cook until the mixture is softened, about 10 minutes.
Add to a food processor and process until smooth.
Add the mustard mixture and process to your personal tastes. You can processonly a little to keep most of the seeds, or go to town and really mix it together. I processed mine to about 80 percent, keeping a few seeds in there.
Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.

this one is a whole lot easier

LINK

1/4 cup dry mustard powder
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground turmeric
1/4 teaspoon hot smoked paprika
1/4 teaspoon garlic powder
1/2 cup sweet pickle juice
1/4 cup water
1/2 cup apple cider vinegar
1/4 cup mustard seed

Whisk together the dry mustard, brown sugar, salt, turmeric, paprika, and garlic powder in a small, microwave-safe bowl. Measure out the pickle juice, water, and vinegar and have standing by.
Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the spices and pour over the liquid mixture. Whisk to combine.
Place the bowl into the microwave and heat on high for 1 minute. Remove and puree with an immersion blender for one minute. Pour into a glass jar or container and cool uncovered. Once cool, cover, and store in the refrigerator for up to 1 month.