"Choose Your Pain" Capsicumel
Unleash your adventurous spirit with this Choose Your Pain Capsicumel, a homemade honey wine infused with the blazing heat of chilies. Combining sweet white grape juice concentrate and the fiery kick of habaneros, serranos, or cayennes, this unique beverage offers a tantalizing balance of flavors. Perfect for those who dare to explore the bold side of home brewing!
ingredients
- 2 fresh habaneros or 6 serranos 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. Wash and chop chilies, soak in milk for 4-6 hours, then rinse. ◦ Boil water and dissolve honey in it, then let cool. ◦ Place chilies in a nylon straining bag in the primary fermenter. ◦ Add grape concentrate, acid blend, tannin, and yeast nutrient.
- 2.
Fermentation: ◦ Pour honey-water over the bag in the fermenter. ◦ Cover and let cool to room temperature. ◦ Add pectic enzyme, cover, and wait 12 hours. ◦ Add activated yeast, cover, and stir daily for 7-10 days.
- 3.
Strain and Transfer: ◦ Remove the bag, squeeze gently, and discard contents. ◦ Transfer liquid to secondary fermenter and fit with an airlock.
- 4.
Aging: ◦ Ferment to dryness (60-90 days). ◦ Rack every 30 days until clear. ◦ Stabilize, sweeten to taste, and bottle after 6 months.
