So it was mentioned over here ...
So that's Mister Z's submission, if he'd care to expand on how he did it, how it turned out and what he ended up doing with it, if he ever got the smell of garlic out of his equipment... ;D
Mine would be my jalapeno wine which stuck at 1.060 for about 5 years, then I finally checked on it, restarted it, fermented it dry, and bottled it too early and had to degas each bottle for a few months. I only used two peppers (they were the only thing that grew in my garden that year), in a spice bag during primary fermentation. It turned out not the least bit hot, but very interestingly tastes exactly like eating a jalapeno pepper. Several people have had a sip since I finally finished it and "interesting" is the most common descriptor.
So that's Mister Z's submission, if he'd care to expand on how he did it, how it turned out and what he ended up doing with it, if he ever got the smell of garlic out of his equipment... ;D
Mine would be my jalapeno wine which stuck at 1.060 for about 5 years, then I finally checked on it, restarted it, fermented it dry, and bottled it too early and had to degas each bottle for a few months. I only used two peppers (they were the only thing that grew in my garden that year), in a spice bag during primary fermentation. It turned out not the least bit hot, but very interestingly tastes exactly like eating a jalapeno pepper. Several people have had a sip since I finally finished it and "interesting" is the most common descriptor.
