New Mexico Green Capsicumel
Experience the unique fusion of sweet and spicy with this New Mexico Green Capsicumel recipe. The vibrant flavors of fresh New Mexico green chilies blend harmoniously with light honey and 100% white grape juice concentrate. Perfect for sipping or as a creative cocktail mixer, this refreshing beverage showcases the Southwestern spirit and will tantalize your taste buds.
ingredients
- 6 large New Mexico green 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 pts water
- 1 crushed Campden tablet
- 3/4 tsp yeast nutrient
- Pasteur Champagne Yeast
steps
- 1.
Prepare Ingredients: Wear gloves, wash, and chop the chilies.
- 2.
Boil water and dissolve the honey, letting it cool.
- 3.
Place chilies in a nylon straining bag in the primary fermenter.
- 4.
Add grape concentrate, acid blend, tannin, and yeast nutrient to the fermenter.
- 5.
Pour honey-water over the bag and let cool to room temperature.
- 6.
Add pectic enzyme, cover, and wait 12 hours.
- 7.
Activate yeast, add it, cover, and stir daily for 7-10 days.
- 8.
Strain and Transfer: Remove the bag, squeeze gently, and discard contents.
- 9.
Transfer liquid to a secondary fermenter and fit with an airlock.
- 10.
Age: Allow to ferment to dryness for 60-90 days, racking every 30 days until clear.
- 11.
Stabilize, sweeten to taste, and bottle after 6 months of aging.
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