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Old 10-01-2012, 11:08 AM   #11
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Originally Posted by Apple_Jacker View Post
Hmm, I have an assortment of hot peppers (cayenne, serano, and some ornamental purple peppers) and garlic. Maybe I can do a gallon of some cooking wine with them.
Sorta something like this: http://nourishedkitchen.com/fermente...-sauce-recipe/ but then with water/sugar added and a high ABV yeast pitched, so you get some sort of evil alcoholic chili concoction.
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Old 10-01-2012, 04:01 PM   #12
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I could be in for this. Not the hot peppers though! I have plenty around the house to work with.

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Old 10-01-2012, 04:17 PM   #13
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I'm stoked on this idea! Got a busy schedule as of late, but I want to participate as much as possible!

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Old 10-01-2012, 04:52 PM   #14
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Seems to me that most strange and not-so-strange combinations of fruit/veg, soft drinks etc. have been done. Maybe we need to get really bizarre, like liquidise a couple of Big Macs or a KFC Variety Bucket into the primary. Burger beer or chicken-wing wine anyone?

Trouble is you have no choice but to add sugar in some form which is going to spoil the effect, plus you don't really know what the yeast is going to do to the flavours... Only one way to find out, I suppose...

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Old 10-01-2012, 07:57 PM   #15
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God buffalo wing wine lol! So do we want to agree on a date to start? 10/07/2012?

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Old 10-01-2012, 09:52 PM   #16
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God buffalo wing wine lol! So do we want to agree on a date to start? 10/07/2012?
Make some blazin wine and spicy garlic wine, yum. Haha
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Old 10-03-2012, 12:04 PM   #17
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Default Thanks Everyone

Sorry for the late reply guys, looks like we have a fair amount of people

@saramc: We would all make whatever not all make the same things

The 7th sounds good
Is everyone else ok with that?

PICTURES:
picture every day of the new brew
This would end on the 21st when everyone will take photos of finished products whether bottled or still in a keg.

Thanks again
Stocky_s

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Old 10-03-2012, 03:55 PM   #18
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Works for me! I have been brainstorming while looking at things in my pantry, refrig/freezer. Have banned myself from looking for existing recipes online. Using the skills I have to create.

Just in case any of our creations actually turn out down the road, we need to be sure to document our ingredients including weights & measures. Just sayin'.

@markowe---wine made from fermented meat---gross. But if you can make it work, you can drink it all. Chili sauce + grape jelly (my secret ingredients for meatball sauce), or canned cranberry jelly + chili sauce (also great in crockpot on little smokies or sliced hot dogs or wings). Condiment wine: ketchup, mustard??

I have warned my husband and 2 boys...they groaned.

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Old 10-03-2012, 04:28 PM   #19
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Completely agree about documenting measurements, also a few of mine may only be 1Liter containers as we have around 4 of them and not many 2 liters but should still be good

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Old 10-04-2012, 03:42 AM   #20
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o dear god let the puking begin

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