"Choose Your Pain" Capsicumel
"Choose Your Pain Capsicumel 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 Instructions: 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. 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. Enjoy your Capsicumel, a unique blend of honey and chili flavors!"
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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!
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