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For prep. I washed it and put it in the carboy. As for burn about 5 minutes. On The topic of the mango. Last year we did a mango ginger cider that was quite good

The flavor from the pepper was very good, and had no heat at first taste. The heat only hits the back of your throat, and is very strong. It came out with good overtones of the pineapple, and no burn on the tongue, until it transforms into lava as it goes down. I did not remove the seeds, so...

After 2 weeks I have moved my batch into a secondary for a bit of defermentation and clarification. Smell is heavy pineapple and sweetness while the flavor is that with a sharp bite at the end. As a side note don't eat any of the pineapple. will be bottling by end of week.

I grow ghost peppers in my kitchen and use them in a lot of fruit salsas. The pepper when prepared correctly has a lot of sweetness so I want to see if i could make carry over into a cider while adding a background heat to your mouth. Think of it as a play on "spiced cider"

sorry forgot to put the ounce measurement there. As far as roasting the peppers interesting idea. I'll have to upgrade my kitchen fans before doing that however.

Yes i understand that by nature of the title it can't be true but here me out. Also feel free to offer suggestions you feel may help improve this recipe(other than removing the ghost pepper). 3/4 gallon apple juice 2 cups sugar 1 ghost pepper de-seeded 20 can of pineapple in juice 1...