Success on using ghost pepper in cider

[griffinspire]

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 packet montrachet active dry wine yeast

1.Combine in 1 gallon glass carboy and let ferment for 12 days
*for some reason the pineapple or ghost pepper seem to act as an accelerant for the yeast and it goes into over drive

2.siphon into secondary and let clear
3. Bottle

Ok thoughts on improving this I have made this now once with good success.

 

[mxstar21]

I think the first problem will be fitting all of that into a one gallon fermentor. 20 cans of pineapple juice sounds like a lot.

 

[WVMJ]

Wuss, why did you take the seeds out! For a better pepper taste slightly toast the pepper over a flame, with the seeds in it. WVMJ

 

[griffinspire]

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.

 

[insanim8er]

Wuss, why did you take the seeds out! For a better pepper taste slightly toast the pepper over a flame, with the seeds in it. WVMJ

Because it's an F-in Ghost pepper. Put ONE seed in your mouth, and you will wish you took the seeds out too

 

[mxstar21]

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.

Still doesn't sound like much head space. I would place the one gallon carboy in a 5 gallon bucket to help with cleanup. I think this will blow over. I haven't done a one gallon batch or tasted a de-seeded pepper, but that is the fun part about home brewing you can make what you want.

Not sure about your living conditions, but maybe roast the peppers on the grill outside?

 

[mxstar21]

Because it's an F-in Ghost pepper. Put ONE seed in your mouth, and you will wish you took the seeds out too

Why use a Ghost pepper in a cider in the first place?

 

[insanim8er]

Why use a Ghost pepper in a cider in the first place?

I haven't figured that out yet... Perhaps it's to haze someone.

 

[mxstar21]

Ha!!!!


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[griffinspire]

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"

 

[RPowell]

You may be my new hero. Ghost Pepper Cider. Do want.

 

[mxstar21]

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"

Interesting. Make sure update the thread after you taste it.

 

[WVMJ]

Yeah, I know, we got some scorps growing in the garden now, planning on putting some in a capsicumel, drying them first, then give them a little fire roast over the grill and drop the whole thing in the bottle and in goes the capsicumel. The sweetness of the capsicumel, the roasted Italian peppers we used for the base will support the heat. Other bottles will get Thai Dragons to boost their heat for non extreme Chile Heads. WVMJ

Because it's an F-in Ghost pepper. Put ONE seed in your mouth, and you will wish you took the seeds out too

 

[BrotherBock]

Still doesn't sound like much head space.

I've done close to 1 gallon ferments in a gallon jug with wine yeast and had no problem. Wine yeast (at least the ones I've used) make very little to no krausen. So you can cram your fermenter full.

 

[griffinspire]

Interesting. Make sure update the thread after you taste it.

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.

 

[mxstar21]

Thanks for the update. Was it very spicy from the pepper? I haven't brewed with peppers, but I am thinking about trying to make pepper beer.


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[griffinspire]

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 that is a big factor.

 

[mxstar21]

How did you prepare the pepper?


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[fuelish]

I've got 3 gallons of habanero ginger mead sitting on oak right now, probably be bottling in a week or so....enough residual sweetness to cut the heat, it'll be a great winter warmer Am considering a mango melomel with pepper of some sort (or maybe make a mango base and rack off to seperate gallon jugs with different peppers, don't think my wife would mind, she thinks the gallon jugs are "cute" ...she hates 5 gal carboys and 6.5 gal buckets, whatever...heh... Spicy cider sounds interesting, to say the least

 

[Paps]

. As a side note don't eat any of the pineapple. .

So.......how long did it burn when you ate them?

 

[griffinspire]

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

 

[Devinv]

"Hey bro, try this new cider I made. Its really good."
"Oh thanks man :glug glug:, ahhhhhh."
"heh."