Bell Pepper & Peach Wine - Page 2

CandleWineProject · 01-10-2010, 04:18 AM

Quote:

Originally Posted by jcobbs

Also maybe one hot pepper in the secondary to give it a little bite.

WARNING - I'm about to go.....

We went to a restaurant that served us this great jalapeno margarita. We have since then figured out how to duplicate it, and it is like the signature drink of our parties.

Put one de-seeded jalapeno in a mason jar and add tequila. Cover and let it set for a week. Since this will be a mixed drink, the tequila does not need to be that good.

From there...
1.5 parts jalapeno infused tequila
2 parts guava juice
1 part triple sec
3 parts sour mix
squirt of lime or lemon juice

Thing is, it is sweet, but that jalapeno comes in at the end. It isn't burning hot, but it isn't expected. Great stuff. At our last board game night, nobody touched any of the other stuff we had. Granted, we didn't break out the homemade stuff, either.

Teromous · 01-10-2010, 05:39 AM

Also off topic, but I figured I'd mention it because you mentioned needing to upgrade your membership for pictures. You can save images on another site, then click the Insert Image icon above the text box and insert the link to where the picture is located. This will allow pictures to show up in the thread without people needing to go to another website.

BrewPahl · 01-14-2010, 11:34 AM

Quote:

Originally Posted by mmadmikes1

It official, people here will mix and ferment anything

I have heard rumor of a beef jerky mead!?!

BrewPahl · 01-14-2010, 11:35 AM

BTW I think this one sounds yummy!!!

jcobbs · 01-14-2010, 04:24 PM

Quote:

Originally Posted by Teromous

Also off topic, but I figured I'd mention it because you mentioned needing to upgrade your membership for pictures. You can save images on another site, then click the Insert Image icon above the text box and insert the link to where the picture is located. This will allow pictures to show up in the thread without people needing to go to another website.

I just post pictures on this site in the photos section and then link to them in my posts. You should be able to post them from your profile page.

BrewPahl · 01-22-2010, 06:29 AM

any updates on this one??

CandleWineProject · 01-22-2010, 03:25 PM

Well, Yooper said:

Quote:

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.

So... even though it is completely dry, it wouldn't be time yet. But I am curious if it is clearing, so I'll take a look at it this weekend - it is in the back of a closet and there is my husband's porter with a blow off sitting on a chair that is sort of in my way.

CandleWineProject · 01-23-2010, 04:38 AM

Nope, not really clearing, but it is sort of mellowing. Maybe it will be good dry?

**Yooper** · 01-23-2010, 01:33 PM

Quote:

Originally Posted by CandleWineProject

Nope, not really clearing, but it is sort of mellowing. Maybe it will be good dry?

Maybe! If it needs sweetening later, though, that's an easy fix.

Is it still reddish colored? I'm trying to visualize what the color will be when it's clear. I have a feeling that it might end up a golden color, which would be really nice!

CandleWineProject · 01-23-2010, 04:13 PM

I mean, my impression a few weeks ago was that it wasn't good dry, but it is starting to mellow or something, so it might be. Definately has a bell pepper nose.

It never really got red, more the golden peach color with hints of red.