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Old 03-21-2011, 07:38 PM   #1
Mar 2011
Lakewood, WA
Posts: 15
Liked 1 Times on 1 Posts

This is a habanero pepper cider that has a moderately hot aftertaste. If you like hot peppers, this is a great brew to accompany buffalo wings or a good chili. Roast the peppers on the grill or in oven, then loosely mash with about two cups of the cider. Add to the primary and swirl generously to get a good suspension of the pepper in the cider. After fermentation, rack into priming bucket and add 1.2 oz of table sugar, then bottle.

Red Savina Cider

2 medium Red Savina Habanero peppers
2 gal Mussleman's 100% apple cider
1 Tbl yeast nutrient
1 Tbl pectic enzyme
1 pck Red Star premier cuvee yeast
1.2 oz. table sugar (for priming)

SG=1.052 @ 72
Pitched 23OCT2010
FG=0.9998 @ 72
Bottled 28OCT2010

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Old 02-05-2012, 05:56 PM   #2
Nov 2011
Fort Collins, CO
Posts: 1

Sorry to bump an old thread. Did you remove the seeds and white fleshy stuff from the peppers? Or just use the whole thing (no stem, of course).

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