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.

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

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