Million Scoville Unit Bhut Jolokia 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: very hot habanero pepper cider
This is a habanero pepper cider that has a VERY hot aftertaste. The Bhut Jolokia pepper is rated at 1,000,000 Scoville units! If you like really hot peppers, this is a great brew to accompany buffalo wings or a good chili. Also makes a great batter for spicy wings or onion rings.
Bhut Jolokia Cider
2 small Bhut Jolokia 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)
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. Activate yeast with 2 Tbl sugar, nutrient and pectic enzyme in warm filtered water. Add to carboy and swirl vigorously for 5 minutes to aerate. Airlock it. After fermentation, rack into priming bucket and add 1.2 oz of table sugar, then bottle.
SG=1.052 @ 72
FG=0.9998 @ 72