Choose Your Pain Capsicumel
Ignite your taste buds with Choose Your Pain Capsicumel, a daring blend of fiery chilies, rich honey, and aromatic grape juice. This unique honey wine brings together heat and sweetness, making it an exceptional pairing for savory bites or a thrilling solo sip. Perfect for homebrewers seeking to push flavor boundaries, this recipe offers a customizable heat level for every palate.
ingredients
- 2 fresh habaneros or 6 serrano or 4 large cayenne chilies
- 1 11-oz can Welch's 100% white grape juice concentrate
- 2 lbs light honey
- 1 1/2 tsp acid blend
- 1/4 tsp grape tannin
- 1/2 tsp pectic enzyme
- 7 1/4 pts water
- 1 crushed Campden tablet
- 3/4 tsp yeast nutrient
- Pasteur Champagne Yeast
steps
- 1.
Prepare Ingredients: Wear gloves while washing and chopping chilies. Soak in milk for 4-6 hours before rinsing.
- 2.
Boil water to blend with honey, then allow to cool completely.
- 3.
Place chilies inside a nylon straining bag within the primary fermenter.
- 4.
Add grape concentrate, acid blend, tannin, and yeast nutrient to the fermenter.
- 5.
Fermentation: Pour the honey-water mixture over the bag in the fermenter.
- 6.
Cover and let cool to room temperature.
- 7.
Add pectic enzyme, cover again, and wait for 12 hours.
- 8.
Incorporate activated yeast, cover, and stir daily for 7-10 days.
- 9.
Strain and Transfer: Remove the bag of chilies, gently squeeze out extra liquid, and discard the contents.
- 10.
Transfer the remaining liquid to the secondary fermenter and attach an airlock.
- 11.
Aging: Let it ferment to dryness for 60-90 days.
- 12.
Rack the mixture every 30 days until it reaches clarity.
- 13.
Stabilize, adjust sweetness to taste, and bottle after a minimum of 6 months.
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