imaguitargod
Well-Known Member
Using the recipe that a friend in Australia gave me (and added fruit wine yeast), I've finally bottled the chili-wine (named: "Passow's Chili-wine"....simple eh?). It finished fermenting last week (that was a long fermentation!). I ended up with a half of a gallon of wine. Used Asain Birdseye peppers (about 40 of them) and a whole bell pepper (extra sugar I figured), and a few Serannos.
Having a glass of it right now. Suble sweetness, nice back of the throat burn (would rate it as a 3 out of 10). Very slight sufler bite that appear extremely breifly but that's a by product of the yeast and the fact that I didn't rack it enough at the first racking period (I did two rackings total).
Going to age the bottles (drinking one today/tomarrow). I'll try one next month and see how it's aged, then go from there.
Having a glass of it right now. Suble sweetness, nice back of the throat burn (would rate it as a 3 out of 10). Very slight sufler bite that appear extremely breifly but that's a by product of the yeast and the fact that I didn't rack it enough at the first racking period (I did two rackings total).
Going to age the bottles (drinking one today/tomarrow). I'll try one next month and see how it's aged, then go from there.