Habernero wine recipe
4/27/08-started SG- 1.065
4 medium bananas –ripe
1 cup raisins
2-2.5 cups granulated sugar
2 11.5-oz. cans Welch’s 100% White Grape Juice frozen concentrate
1 finely crushed and dissolved Campden tablet
water to one gallon
4 small cans of v-8 juice (mainly color- looking for an orangy finish)
1/2 tsp pectic enzyme
1 tsp yeast nutrient
¼ tsp epernay II yeast
I froze the habs afew days then thawed- cut tops off –
5/9/08 racked to secondary very cloudy-
it has been warm here and today I found the airlock at rest..
so I checked the sg. and …
@ 1000 sg-
racked and tasted..
the color is opaque orange in the jug but in the glass is golden- a bit cloudy-probably cause I just racked and stirred the fine lees while lifting the jug around..
5/18- added 1 campden tablet crushed and dissolved in water and topped up- I stirred like crazy before adding
ok- smell is yeasty…
tastes like…. nothing…
heat- a few seconds in mouth and nothing -AND THERE IS SOME STINGING GOING ON MY TONGUE, LASTING ABOUT 2 MINUTES-
I don’t rush to get water… it’s a nice burn ;) keeping in mind I like hot salsa…
at this point the heat level is 6 on a 1-10 scale 10 being fire…
can I drink a glass- NOPE! lets hope the flavor comes out- well enough so you can appreciate the wine.
Entered it in the winefest competition..
(From a judge at wine fest)
> I finished off the judging yesterday.
> Our final wine to judge……………………………Neil’s Habanero!
> A little spicy up front, a hair burning nose to it!
> Holy cow, that was one lonnnnnnnngggggggggggg hot finish!
> I gave it a gold, I thought it was everything it was supposed to be.
> There others were not so thrilled, but I love peppers.
> Good job,