CandleWineProject
Well-Known Member
By request...
I was poking around in the freezer when I realized my mother had processed some red bell peppers. I already knew about the peaches she had done up for me. The two work really well together as a jam, so I decided to give it a try as a wine.
2 lbs of frozen red bell peppers
1 lb of frozen peaches
1 gallon of water
2 lbs sugar
3 tsp acid blend
tannin
pectic enzyme
sulfites
Montrachet yeast
Boiled the water with sugar and poured over the frozen fruit, which pretty much got my temp back to room temp. SG ended up being 1.072, and the acid blend forced it down to about 3.4 pH.
I started it up 12/21, and transferred it to the secondaries on 12/28. Man, I need a 1/2 gallon jug, cause it was one gallon, 1 wine bottle, and one 22 oz beer bottle. Granted, with the lees, especially from the peaches, that amount will drop.
A little disappointed on the color - it got it from the peaches, but no red from the peppers. I'm not entirely sure about the yeast, either, but it was what I had on hand.
My husband was a bit spooked by the idea, but he has since then smelled it when I racked, and thinks it has great potential.
I was poking around in the freezer when I realized my mother had processed some red bell peppers. I already knew about the peaches she had done up for me. The two work really well together as a jam, so I decided to give it a try as a wine.
2 lbs of frozen red bell peppers
1 lb of frozen peaches
1 gallon of water
2 lbs sugar
3 tsp acid blend
tannin
pectic enzyme
sulfites
Montrachet yeast
Boiled the water with sugar and poured over the frozen fruit, which pretty much got my temp back to room temp. SG ended up being 1.072, and the acid blend forced it down to about 3.4 pH.
I started it up 12/21, and transferred it to the secondaries on 12/28. Man, I need a 1/2 gallon jug, cause it was one gallon, 1 wine bottle, and one 22 oz beer bottle. Granted, with the lees, especially from the peaches, that amount will drop.
A little disappointed on the color - it got it from the peaches, but no red from the peppers. I'm not entirely sure about the yeast, either, but it was what I had on hand.
My husband was a bit spooked by the idea, but he has since then smelled it when I racked, and thinks it has great potential.