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Old 10-26-2011, 09:36 PM   #21
CreamyGoodness
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That's an interesting recipe, gird. What do you cook it in?


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See, that's where the real story is.
In the competition for the attention of the space aliens.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 10-27-2011, 01:03 AM   #22
gird123
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I throw the raisins and peppers in to a five gallon bucket in a paint strainer then pour 3 gallons of boiling water (with inverted sugar) over. wait until room tempish then add k-met and pectic enzyme wait 12 hrs then add the yeast and other ingredients. Stir twice daily for 7 to 12 days or until 1.005 sg then rack and squeeze bag with rubber gloves. I bottle in beer bottles so that i can use a cup in marinade and drink the rest. Definitely a sipping wine. I have upped the sg to about 1.100 and like that as well. If you remove the seeds and the white stuff it is not very hot. If you want hot leave the seeds and the white stuff and up the pepper count. We have tried 10 to 20 peppers per gallon and find 16 with out the seeds to be the best for us.

Jack says it is best right away. We like it after it has been in the bottle for 4-6 months. It seems to get hotter.



 
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Old 10-27-2011, 08:01 AM   #23
Insomniac
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Just started mine last night night with enough honey to hit 14% and half a medium sized scotchbonnet. Will back sweeten to 1.01 once done I think.

 
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Old 10-27-2011, 12:44 PM   #24
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Too bad you dont live closer. I need a home brew drinking buddy.
__________________
See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 11-17-2011, 05:23 PM   #25
CreamyGoodness
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How's your brew coming?

Quote:
Originally Posted by Insomniac View Post
Just started mine last night night with enough honey to hit 14% and half a medium sized scotchbonnet. Will back sweeten to 1.01 once done I think.
__________________
See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 11-17-2011, 07:58 PM   #26
OHIOSTEVE
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Quote:
Originally Posted by gird123 View Post
I made 3 gallons of this and it was not too hot. I like to cook with it the wife likes to drink it. Tastes just like jalapenos. from jack kellers web site.

16 large jalapenos cut in half
1 lb golden raisins chopped or minced
2 lbs finely granulated sugar
1 1/2 tsp acid blend
1/2 tsp pectic enzyme
Water to one gallon
1 crushed Campden tablet
3/4 tsp yeast nutrient
Pasteur Champagne Yeast
I made this and it is GREAT. Not something that you wanna down a bottle of but a nice sipper and really good in spaghetti suace.
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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
BALDGUT BREWS

 
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Old 11-17-2011, 10:09 PM   #27
gird123
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Jun 2010
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I would like to hear how the others are as well.

How hot? Is it a sipping wine or strictly a spaghetti sauce?

 
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Old 11-18-2011, 09:15 AM   #28
Insomniac
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Mine is still fermenting, or at least off gassing so haven't tasted it yet. I'm working my way through another 2l bottle of cider so once done ill get it racked, stabalised and backsweetened and see how it is.

 
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Old 11-21-2011, 08:26 PM   #29
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I dont have the biggest pepper tolerance so my stuff tastes plenty hot to me. Its a creeping heat too, not too bad until 2 seconds later and then you are breathing fire after a sip. When you use yours as a marinade, what do you marinade? I'm wondering if mine would work for that purpose.
__________________
See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 11-22-2011, 02:27 PM   #30
huesmann
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Traditionally, you marinate meat.



 
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