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Old 07-23-2014, 06:21 AM   #1
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Default Success on using ghost pepper in cider

Yes i understand that by nature of the title it can't be true but here me out. Also feel free to offer suggestions you feel may help improve this recipe(other than removing the ghost pepper).

3/4 gallon apple juice
2 cups sugar
1 ghost pepper de-seeded
20 can of pineapple in juice
1 packet montrachet active dry wine yeast

1.Combine in 1 gallon glass carboy and let ferment for 12 days
*for some reason the pineapple or ghost pepper seem to act as an accelerant for the yeast and it goes into over drive

2.siphon into secondary and let clear
3. Bottle

Ok thoughts on improving this I have made this now once with good success.

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Old 07-23-2014, 06:50 AM   #2
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I think the first problem will be fitting all of that into a one gallon fermentor. 20 cans of pineapple juice sounds like a lot.

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Old 07-23-2014, 06:52 AM   #3
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Wuss, why did you take the seeds out! For a better pepper taste slightly toast the pepper over a flame, with the seeds in it. WVMJ

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Old 07-23-2014, 06:54 AM   #4
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sorry forgot to put the ounce measurement there. As far as roasting the peppers interesting idea. I'll have to upgrade my kitchen fans before doing that however.

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Old 07-23-2014, 07:16 AM   #5
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Quote:
Originally Posted by WVMJ View Post
Wuss, why did you take the seeds out! For a better pepper taste slightly toast the pepper over a flame, with the seeds in it. WVMJ
Because it's an F-in Ghost pepper. Put ONE seed in your mouth, and you will wish you took the seeds out too
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Old 07-23-2014, 07:31 AM   #6
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Quote:
Originally Posted by griffinspire View Post
sorry forgot to put the ounce measurement there. As far as roasting the peppers interesting idea. I'll have to upgrade my kitchen fans before doing that however.
Still doesn't sound like much head space. I would place the one gallon carboy in a 5 gallon bucket to help with cleanup. I think this will blow over. I haven't done a one gallon batch or tasted a de-seeded pepper, but that is the fun part about home brewing you can make what you want.

Not sure about your living conditions, but maybe roast the peppers on the grill outside?
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Old 07-23-2014, 07:41 AM   #7
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Originally Posted by insanim8er View Post
Because it's an F-in Ghost pepper. Put ONE seed in your mouth, and you will wish you took the seeds out too
Why use a Ghost pepper in a cider in the first place?
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Old 07-23-2014, 07:43 AM   #8
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Why use a Ghost pepper in a cider in the first place?
I haven't figured that out yet... Perhaps it's to haze someone.
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Old 07-23-2014, 07:48 AM   #9
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Ha!!!!


Sent from my iPad using Home Brew

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Old 07-23-2014, 05:00 PM   #10
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I grow ghost peppers in my kitchen and use them in a lot of fruit salsas. The pepper when prepared correctly has a lot of sweetness so I want to see if i could make carry over into a cider while adding a background heat to your mouth. Think of it as a play on "spiced cider"

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