started 1/31/2011
- lees from Chili lime wine
- 3 quarts apple juice
- 2.5 pounds sugar
- 1 cup black tea
- 1 rotten banana
- 1tsp. pectic enzyms
- 1 tsp. yeast food
- 1 tsp, yeast nutrient
- 2 cans frozen Hawaiian punch concentrate
- water to 2 gallon mark
- 11 habanero peppers
SG 1.060 ph 4.0
Added 2 tsp. Tartaric acid to drop PH to 3.6
Day 1- very active!
2/6/11- racked to secondary.
Sg. 1000.
great Punchy taste with the heat coming in at the end. also some great pepper flavor trailing off with the heat.
