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.
Ancho Reyes is a spirit made from peppers.
Alcohol from peppers?
Submitted 2 months ago by Postmortal_Pop@lemmy.world to homebrewing@sopuli.xyz
Comments
ShinkanTrain@lemmy.ml 2 months ago
Vanth@reddthat.com 2 months ago
Such a good addition to my liquor shelf. It is a liquor and if one likes spice, it opens another layer of variation to margaritas, Manhattans, Palomas, negronis, and so many more.
mojofrododojo@lemmy.world 2 months ago
so booze burn + spice burn?
ehhhh I’m… slightly curious but mostly chicken
half_built_pyramids@lemmy.world 2 months ago
Before you put in the work of making this yourself, try some hot pretty e 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
homesweethomeMrL@lemmy.world 2 months ago
My first thought is there’s probably a good reason no one has heard of anyone doing it.
Lennnny@lemmy.world 2 months ago
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.
Postmortal_Pop@lemmy.world 2 months ago
Oh heck, do you know where I can find that recipe? Sweet booze is our jam so that might be exactly what I need!
Lennnny@lemmy.world 2 months ago
thesmokingman@programming.dev 2 months ago
There is an Instructables for this which oddly doesn’t surprise me
gentooer@programming.dev 2 months ago
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.
plactagonic@sopuli.xyz 2 months ago
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.
tilefan@lemm.ee 2 months ago
it would technically be a brandy
Akasazh@feddit.nl 2 months ago
if you distill it.
Postmortal_Pop@lemmy.world 2 months ago
Aren’t brandies distilled?
mojofrododojo@lemmy.world 2 months ago
interesting, can you explain why?
tilefan@lemm.ee 2 months ago
didn’t realize we weren’t distilling it.
Godort@lemm.ee 2 months ago
I think youd get much better flavors doing an infusion rather than a ferment.