This damn hobby will not stop sending me on tangents!!!!!
I recently fell in love with the back end heat from a jelly wine I made. I have to add that kick, big or little, to other wines. After careful consideration it looks like blending will save time with experimentation, keeping my fingers crossed, and prayer. Worst case scenario I would have 9 pepper wines but realistically I'm looking at 5.
My question - Say for example I like a blend of 75% tomato wine and 25% Black Hungarian pepper wine. In the future could I use a recipe with 75% tomatoes and 25% Black Hungarian peppers? Is there a direct correlation?
I recently fell in love with the back end heat from a jelly wine I made. I have to add that kick, big or little, to other wines. After careful consideration it looks like blending will save time with experimentation, keeping my fingers crossed, and prayer. Worst case scenario I would have 9 pepper wines but realistically I'm looking at 5.
My question - Say for example I like a blend of 75% tomato wine and 25% Black Hungarian pepper wine. In the future could I use a recipe with 75% tomatoes and 25% Black Hungarian peppers? Is there a direct correlation?