Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Further Mad Science. Talk Me Out of It?
Reply
 
LinkBack Thread Tools
Old 10-26-2011, 10:36 PM   #21
CreamyGoodness
Grows On You Like Yeast
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CreamyGoodness's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 6,891
Liked 1752 Times on 1215 Posts
Likes Given: 2974

Default

That's an interesting recipe, gird. What do you cook it in?

__________________


You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

CreamyGoodness is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2011, 02:03 AM   #22
gird123
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: nevada
Posts: 31
Default

I throw the raisins and peppers in to a five gallon bucket in a paint strainer then pour 3 gallons of boiling water (with inverted sugar) over. wait until room tempish then add k-met and pectic enzyme wait 12 hrs then add the yeast and other ingredients. Stir twice daily for 7 to 12 days or until 1.005 sg then rack and squeeze bag with rubber gloves. I bottle in beer bottles so that i can use a cup in marinade and drink the rest. Definitely a sipping wine. I have upped the sg to about 1.100 and like that as well. If you remove the seeds and the white stuff it is not very hot. If you want hot leave the seeds and the white stuff and up the pepper count. We have tried 10 to 20 peppers per gallon and find 16 with out the seeds to be the best for us.

Jack says it is best right away. We like it after it has been in the bottle for 4-6 months. It seems to get hotter.

__________________
gird123 is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2011, 09:01 AM   #23
Insomniac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Oxford, UK
Posts: 684
Liked 6 Times on 6 Posts

Default

Just started mine last night night with enough honey to hit 14% and half a medium sized scotchbonnet. Will back sweeten to 1.01 once done I think.

__________________
Insomniac is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2011, 01:44 PM   #24
CreamyGoodness
Grows On You Like Yeast
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CreamyGoodness's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 6,891
Liked 1752 Times on 1215 Posts
Likes Given: 2974

Default

Too bad you dont live closer. I need a home brew drinking buddy.

__________________


You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

CreamyGoodness is offline
 
Reply With Quote Quick reply to this message
Old 11-17-2011, 05:23 PM   #25
CreamyGoodness
Grows On You Like Yeast
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CreamyGoodness's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 6,891
Liked 1752 Times on 1215 Posts
Likes Given: 2974

Default

How's your brew coming?

Quote:
Originally Posted by Insomniac View Post
Just started mine last night night with enough honey to hit 14% and half a medium sized scotchbonnet. Will back sweeten to 1.01 once done I think.
__________________


You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

CreamyGoodness is offline
 
Reply With Quote Quick reply to this message
Old 11-17-2011, 07:58 PM   #26
OHIOSTEVE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: SIDNEY, ohio
Posts: 3,508
Liked 57 Times on 54 Posts
Likes Given: 45

Default

Quote:
Originally Posted by gird123 View Post
I made 3 gallons of this and it was not too hot. I like to cook with it the wife likes to drink it. Tastes just like jalapenos. from jack kellers web site.

16 large jalapenos cut in half
1 lb golden raisins chopped or minced
2 lbs finely granulated sugar
1 1/2 tsp acid blend
1/2 tsp pectic enzyme
Water to one gallon
1 crushed Campden tablet
3/4 tsp yeast nutrient
Pasteur Champagne Yeast
I made this and it is GREAT. Not something that you wanna down a bottle of but a nice sipper and really good in spaghetti suace.
__________________
Quote:
Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
BALDGUT BREWS
OHIOSTEVE is offline
 
Reply With Quote Quick reply to this message
Old 11-17-2011, 10:09 PM   #27
gird123
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: nevada
Posts: 31
Default

I would like to hear how the others are as well.

How hot? Is it a sipping wine or strictly a spaghetti sauce?

__________________
gird123 is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2011, 09:15 AM   #28
Insomniac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Oxford, UK
Posts: 684
Liked 6 Times on 6 Posts

Default

Mine is still fermenting, or at least off gassing so haven't tasted it yet. I'm working my way through another 2l bottle of cider so once done ill get it racked, stabalised and backsweetened and see how it is.

__________________
Insomniac is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2011, 08:26 PM   #29
CreamyGoodness
Grows On You Like Yeast
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CreamyGoodness's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 6,891
Liked 1752 Times on 1215 Posts
Likes Given: 2974

Default

I dont have the biggest pepper tolerance so my stuff tastes plenty hot to me. Its a creeping heat too, not too bad until 2 seconds later and then you are breathing fire after a sip. When you use yours as a marinade, what do you marinade? I'm wondering if mine would work for that purpose.

__________________


You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

CreamyGoodness is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2011, 02:27 PM   #30
huesmann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts
Likes Given: 1

Default

Traditionally, you marinate meat.

__________________
huesmann is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Its that time of year.... lets talk Grog gicts Wine Making Forum 5 11-25-2008 02:56 PM
Can someone talk me through wine? Cheesefood Wine Making Forum 3 07-24-2006 04:10 PM



Newest Threads

LATEST SPONSOR DEALS