OLDsheepHumper
Member
i stuck to the traditional recipe for 2 gallons but swapped out regular sugar for 3 lbs. brown sugar and melted it into spring water before i threw it in. i also cut the raisins out of the nylon bag and stuck to just jalapeno meat from the juicer. its sitting for 24 hours while the camden does its job before the i pitch the yeast. im looking to make this a nice and thick mixture so if it tastes bad it will be a top notch fajita marinade. should i add the raisins? anything else to make it more tolerable?
