Boomgate wrote:anyone ever tried chilli?
Last year my old Manzano Chilli tree gave me 5kg in one crop, so what better to do with 5kg's of chilli ferment it of course. With the manzano I found the sugar content was 1027sg and after dicing and freezing the sg went up several points. I used EC1118 yeast along with 4kg of sugar and also did a generation with the wort.
What surprised me the heat was hardly noticed and the taste profile of the fruit was just :teasing-tease: amazing :happy-partydance: with the second generation I put 5 litre of 65% with some toasted/charred French oak.
Now at the meet in Tasi last weekend Crow said compared to my chilli vodka the same taste profile just isn't there but it still very nice and your cuts are great. I asked Crow's better 1/2 if she had tried it and after one sip she owned the bottle with more promised back on the mainland.
With that maceration I put down today when I looked this afternoon about a 1/3 had been soaken up by the dried apple and the smell is just out there too :teasing-tease:
I do figure when I run this, once the temp gets up the alcohol stored in the apple will release along with all the flavour and in the thumper I'm going to put a scrubber to help stopping pukes but also allowing the lighter components to go to the pc while the heavier components will fall into the thumper fluid. If this trial works out I'll scale it up for a 5 litre run in my 2" pot still. Now if the taste profile is still there after the 5 litre run it's time for me to buy a few sacks of sugar and tomato paste as I'm going to need a heap of neutral to do a 50 litre run.
Cheers Bryan