Hey has anyone considered making a wine from peppers like jalapeno and sweet pepper?
You’d probably need to add extra sugar, but I bet it could be an interesting flavor.
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I think youd get much better flavors doing an infusion rather than a ferment.
Before you put in the work of making this yourself, try some hot pepper beers first. Jalapeno especially imparts a waxy aftertaste, and the heat his differently in the back of the throat because your drinking rather than eating. Too close to a heartburn sensation for me
My first thought is there’s probably a good reason no one has heard of anyone doing it.
But trying things is fun.
I mean . . . yes and (sometimes) no
Hello! Yes, we’ve tried it! It was a Jack Keller recipe that called for 14 jalapenos and some raisins with a bunch of sugar. Fermented fully, but it was too sweet still, I actually found the pepper taste to be nice, but sadly the sugar made it undrinkable. Would make it again with an amended recipe.
Oh heck, do you know where I can find that recipe? Sweet booze is our jam so that might be exactly what I need!
I think it’s still available here
There is an Instructables for this which oddly doesn’t surprise me
If you’re looking to make a mead from peppers, you can search online for capsicumel recipes. Here some recipes from the Modern Meadmaking Wiki: Smoked Capsicumel, Reaper and Mango Habanero.
If you try it let us know. I am all in on prisonhooch posts and whacky ideas, even though I am not adventurous enough to try something like that myself.
Maybe it would be better used only as additive to more traditional brew. Like used as hops in beer or in fermentation.
it would technically be a brandy
if you distill it.
Aren’t brandies distilled?
interesting, can you explain why?
didn’t realize we weren’t distilling it.
