Five gallons of jalapeno wine this time around. >:-) >:-) >:-) >:-) >:-)
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81 peppers, 10 lbs sugar, 5 lbs raisins, 5 lemons and 2 teabags for tannin.
No offense but I feel like that would put me on the toilet for a few days >:-)
Someone on Facebook saw the recipe and proposed to me on the spot!
ever try cactus and jalapeno
No, cacti are a rare commodity here in Boston! :laugh:
Hugs, Devlyn
So I'm curious. How does it taste? Like peppery booze?
Yes! It starts hot, then you taste the fruit flavor of the jalapenos. Then your tongue falls off. >:-)
try throwing some agave in with it next time
I'm curious to hear about it being used for cooking! :o
In all honesty, I fear the idea of drinking that... and I grew up with my grandma's chile pequin salsa strait from the molcajete as a rite of passage!
It's made for cooking, I brew it bone dry, no sweetness at all. It's great in spaghetti sauce, chili, soups, sloppy Joes, I put it in anything that could use a pick me up! Of course, if I let some spoil, I'll have jalapeno vinegar. You ever seen a salad burst into flames? >:-) :laugh:
Hugs, Devlyn
What an awesome idea. I brew a bit in my spare time. :D. Where do you get your yeast? Purchased or cultivated?
Reminds me od a recipe for prison hooch..
Quote from: Oriah on August 31, 2015, 09:34:32 PM
What an awesome idea. I brew a bit in my spare time. :D. Where do you get your yeast? Purchased or cultivated?
Ebay, I use Lalvin EC-1118. It will take wine up to 18% alcohol, but this one is light on sugar and probably runs about 12% maybe?
Omg, you crazy people.
And Im sorry if that is found offensive. It is however, my go too term of endearment for those who dare.