Hey has anyone considered making a wine from peppers like jalapeno and sweet pepper?

You’d probably need to add extra sugar, but I bet it could be an interesting flavor.

  • Godort@lemm.eeEnglish
    19·
    3 months ago

    I think youd get much better flavors doing an infusion rather than a ferment.

  • ShinkanTrain@lemmy.mlEnglish
    13·
    3 months ago

    Ancho Reyes is liquor made from peppers, but I think it’s a liqueur rather than being fermented peppers

    • Vanth@reddthat.comEnglish
      7·
      3 months ago

      Such a good addition to my liquor shelf. It is a liquor and if one likes spice, it opens another layer of variation to margaritas, Manhattans, Palomas, negronis, and so many more.

  • half_built_pyramids@lemmy.worldEnglish
    12·
    3 months ago

    Before you put in the work of making this yourself, try some hot pepper beers first. Jalapeno especially imparts a waxy aftertaste, and the heat his differently in the back of the throat because your drinking rather than eating. Too close to a heartburn sensation for me

  • Optional@lemmy.worldEnglish
    111·
    3 months ago

    My first thought is there’s probably a good reason no one has heard of anyone doing it.

  • Lenny@lemmy.worldEnglish
    8·
    3 months ago

    Hello! Yes, we’ve tried it! It was a Jack Keller recipe that called for 14 jalapenos and some raisins with a bunch of sugar. Fermented fully, but it was too sweet still, I actually found the pepper taste to be nice, but sadly the sugar made it undrinkable. Would make it again with an amended recipe.

  • plactagonic@sopuli.xyzMEnglish
    5·
    3 months ago

    If you try it let us know. I am all in on prisonhooch posts and whacky ideas, even though I am not adventurous enough to try something like that myself.

    Maybe it would be better used only as additive to more traditional brew. Like used as hops in beer or in fermentation.