prushik
Member
I'm currently fermenting a couple of garden weed based wines, Dandelion Wine and a Mint Wine, and I am very excited about them (they look and smell so good). I'm so excited in fact that I am planning a whole series of experimental wines based on stuff from my garden. Nothing is ready yet except the weeds, so right now I'm just in the planning ahead stages of everything.
Last year, a coworker gave me a bottle of lacto-fermented hot sauce that was really great. I'm going to have a ton of chili peppers this year, and was thinking of returning the bottle she gave me last year, but filled with my own homemade hot sauce. However, I don't do lacto-fermentation stuff normally, and I'm honestly not really interested in that. I am, however, very interested in wine.
So, I got the idea to make a chili pepper wine, that was so strong it could be used as a hot sauce.
Does this sound like a good idea? I know chili pepper and jalapeno wines have been made before, but is there a reason that it wouldn't work as wine and hot sauce would be mutually exclusive?
Also, in doing my research, I found people worried about ph levels in lacto-fermentations, saying that if the ph level got too high, it could cause botulism to start to grow (or other bad stuff). However, if I'm making wine, my ph levels will be much higher anyway. Am I going to end up poisoning myself? I would like to avoid that, if possible.
Last year, a coworker gave me a bottle of lacto-fermented hot sauce that was really great. I'm going to have a ton of chili peppers this year, and was thinking of returning the bottle she gave me last year, but filled with my own homemade hot sauce. However, I don't do lacto-fermentation stuff normally, and I'm honestly not really interested in that. I am, however, very interested in wine.
So, I got the idea to make a chili pepper wine, that was so strong it could be used as a hot sauce.
Does this sound like a good idea? I know chili pepper and jalapeno wines have been made before, but is there a reason that it wouldn't work as wine and hot sauce would be mutually exclusive?
Also, in doing my research, I found people worried about ph levels in lacto-fermentations, saying that if the ph level got too high, it could cause botulism to start to grow (or other bad stuff). However, if I'm making wine, my ph levels will be much higher anyway. Am I going to end up poisoning myself? I would like to avoid that, if possible.