LandoAllen
Well-Known Member
I just bottled my mango habanero hard cider. It was a trial 1 gal batch that had a nice upfront (split second) mango-apple sweetness followed by a burn that leaves you choking. About 7.5%ABV and I left it dry and flat. I dry hopped with 2 whole fresh habaneros for about a month and it takes your breath away. It's not even drinkable... Or at least I have yet to find someone who will. I think I may be turning this into a chicken marinade/glazing sauce. Thought or recipes for the marinade idea?