Hawaiian Punch

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.

Published on January 31, 2011 at 4:58 PM  Leave a Comment  

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