[CH] Habanero Wine (pictorial)

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Jonathan Smillie: "[CH] Garlic pickling"
• Previous message: =Mark: "[CH] Fiery Foods Show"

Got a bag of dried Habanero today, so I thought I'd document the
procedure for anybody crazy enough to try this.
My exact ingredient amounts are irrelevant since I never make anything
the same way twice.
Units of measures are given as a general guideline only

Ingredients:
a tad less than 6g Dried habanero:
<a href="http://www.photodump.com/SandSquid/6gDryHabanero.html">6gDryHabanero.jpg</a>

Place 4 sanitized glass marbles in the bottom of a "brewers grain bag"
and tie a knot, then dump in the crushed dried habs:
<a href="http://www.photodump.com/SandSquid/grainbag.html">grainbag</a>
The marbles help keep the habs submerged in the must and in constant
contact with the active fermentation (alleviates having to "punch
down" the "cap")

Dump in some  Nellie and Joes Key Lime juice (1 bottle per 2.5 Gal)
<a href="http://www.photodump.com/SandSquid/limesugar.html">limesugar.jpg</a>

And White Sugar to reach a Specific Gravity to give a 12% Potential
Alcohol (Say, 2-3Lbs / gallon of water)
<a href="http://www.photodump.com/SandSquid/SG.html">SG</a>

Put in some (1t/Gal) Fermax(r)  Yeast Nutrient, and 1 Campden Tablet /
Gallon of must.

Wait 24 hours, and "pitch" your wine yeast.. ($0.75 from your local
home brew store)

-- 
John G.  Somewhere between there and here.
http://timeanddate.com/s/1ep   <----Click there to find out what time
is it here.

• Next message: Jonathan Smillie: "[CH] Garlic pickling"
• Previous message: =Mark: "[CH] Fiery Foods Show"