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Old 03-21-2011, 07:38 PM   #1
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Default Red Savina Hot Cider

Recipe Type: All Grain
Yeast: Red Star Premier Cuvee
Yeast Starter: 1 Tbl yeast nutrient
Additional Yeast or Yeast Starter: 1 Tbl pectic enzyme
Batch Size (Gallons): 2
Original Gravity: 1.053
Final Gravity: 1.001
Boiling Time (Minutes): none
Color: amber
Primary Fermentation (# of Days & Temp): 5 days @ 72
Tasting Notes: moderately spicey habanero cider

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

Last edited by drj; 03-21-2011 at 07:43 PM.
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Old 02-05-2012, 05:56 PM   #2
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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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