I was poking around in the freezer when I realized my mother had processed some red bell peppers. I already knew about the peaches she had done up for me. The two work really well together as a jam, so I decided to give it a try as a wine.
2 lbs of frozen red bell peppers
1 lb of frozen peaches
1 gallon of water
2 lbs sugar
3 tsp acid blend
tannin
pectic enzyme
sulfites
Montrachet yeast
Boiled the water with sugar and poured over the frozen fruit, which pretty much got my temp back to room temp. SG ended up being 1.072, and the acid blend forced it down to about 3.4 pH.
I started it up 12/21, and transferred it to the secondaries on 12/28. Man, I need a 1/2 gallon jug, cause it was one gallon, 1 wine bottle, and one 22 oz beer bottle. Granted, with the lees, especially from the peaches, that amount will drop.
A little disappointed on the color - it got it from the peaches, but no red from the peppers. I'm not entirely sure about the yeast, either, but it was what I had on hand.
My husband was a bit spooked by the idea, but he has since then smelled it when I racked, and thinks it has great potential.
I've made peach salsa with lots of peppers before and the combo is very good- I just would have never thought to put them together for wine. Since I have two peach trees in the yard I will be keeping a close eye on the peach wine threads. You just make sure to give us some up dates... and maybe a picture or two...
I racked it today, and realized it was 0.996 - reading for bottling, though it still seems kind of cloudy. At the moment, with it so dry, you really taste the bell peppers. I wouldn't recommend taking it dry, and will have to back sweeten this.
When I told my husband that I was going to post pictures to ask about the cloudiness, he was like, "Oh, so you upgraded your account?" Money is a bit tight coming off of the holiday season, though I did find out yesterday that my job is safe for a few more months.
Ready for bottling? You made this in December of 08?
If it's a couple of weeks old, it's nowhere close to bottling yet. I bottled today, from grapes from 2008.
If this wine is less than 6 months old, cover it up and walk away from it. check it in three months- it may be clear by then. The SG may or may not drop some more, too. Rack whenever you have lees 1/4 inch thick, and keep it at room temperature. After it's been clear for a couple of months, then it can be stored at cellar temps or bottled if it's not throwing any more lees.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
I am so glad that winemaking is considered a "lazy man's" hobby! I am not all that patient, but I do fall into the procrastinator category. Usually, procrastination leads to great wine!
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
I'm thinking this would also work well as a mead/capsicumel. Maybe start with a Joe's Ancient Orange Mead recipe and either replace the orange with peaches & peppers, or do a regular JAOM and rack onto peaches & peppers in the secondary. Also maybe one hot pepper in the secondary to give it a little bite. I need to start making a list of things to try this spring/summer...
Bell Pepper & Peach Wine
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