Hey has anyone considered making a wine from peppers like jalapeno and sweet pepper?
You’d probably need to add extra sugar, but I bet it could be an interesting flavor.
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I think youd get much better flavors doing an infusion rather than a ferment.
Hello! Yes, we’ve tried it! It was a Jack Keller recipe that called for 14 jalapenos and some raisins with a bunch of sugar. Fermented fully, but it was too sweet still, I actually found the pepper taste to be nice, but sadly the sugar made it undrinkable. Would make it again with an amended recipe.
Oh heck, do you know where I can find that recipe? Sweet booze is our jam so that might be exactly what I need!
I think it’s still available here
If you try it let us know. I am all in on prisonhooch posts and whacky ideas, even though I am not adventurous enough to try something like that myself.
Maybe it would be better used only as additive to more traditional brew. Like used as hops in beer or in fermentation.
Ancho Reyes is liquor made from peppers, but I think it’s a liqueur rather than being fermented peppers
Such a good addition to my liquor shelf. It is a liquor and if one likes spice, it opens another layer of variation to margaritas, Manhattans, Palomas, negronis, and so many more.
so booze burn + spice burn?
ehhhh I’m… slightly curious but mostly chicken
Ever had a spicy margarita?
Nah, my tummy doesn’t like triple sec for some reason. Took a while to determine what it was…
If you’re looking to make a mead from peppers, you can search online for capsicumel recipes. Here some recipes from the Modern Meadmaking Wiki: Smoked Capsicumel, Reaper and Mango Habanero.
it would technically be a brandy
Aren’t brandies distilled?
interesting, can you explain why?
didn’t realize we weren’t distilling it.
There is an Instructables for this which oddly doesn’t surprise me
My first thought is there’s probably a good reason no one has heard of anyone doing it.
But trying things is fun.
I mean . . . yes and (sometimes) no
