Habanero Wine

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Thanks Ramrod. I have not used it yet but may try it this wekend.
 
Waldo,


I just finished reading through your Habanero wine topic. You are really an adventurous guy!!! Bet there is never a dull moment at your house!!!. The wine looks very interesting and pleasing to the eye. Please let us know what recipes you will use it in....and pictures!!


RamonaEdited by: rgecaprock
 
Thanks All...Did not get a chance to try it out today. I did get the rest of it bottled yesterday evening and the labels put on it. I went with the 750ml bottles so I could get the hab's in the wine whole.


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The ingrediants in wine are: Rosemary, Basil, Habanero's and Chili Peppers. The bottle on the leftgot the remnants of what I had left after filling the other bottles. I am not sure if it matters, but the items added have absorbed some of the wine since I bottled it lowering the level of wine in the bottle.


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They look beautiful! I would just store them on the sides like any other wine and not worry about it.


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Awesome job and being able to use the peppers and herbs also for cooking in a plus!
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...ok who wants to eat the wine soaked Habanero?
 
WaldoGreat job, That looks very hot to me. I have made some Jalapeno Wine ans is pretty good


Harry
 
Harry said:
WaldoGreat job, That looks very hot to me. I have made some Jalapeno Wine ans is pretty good


Harry


Thanks Harry...Do you drink the jalapeno or just use it for cooking?
 
Hi Waldo


I just have it in the bottle ageing.But i did taste when i bottled it, Taste pretty good & not too hot, good Jalapeno taste tho. I put on the labels (Wine maker not responsable for ulcers or burning butts) wife and kids got a kick out of that


Harry
 
LOL I wish I had thought and added a disclaimer like that to my label too Harry
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Awesome Waldo,


The molten lava is very familiar to me. Kinda scarry where I am from...but I did "get the message" on the contents.


You can always label the backside with a disclaimer...it adds comedy and humor to the subject..


How long you plan on aging before using? I am now curious..here in Hawaii we make a "chili pepper water" that is generally used as a spice to "kick it up" on some foods. This you did I anticipate as being a "great" cooking wine.
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Waldo,
Are we going to get some recipes that use the hot wine?
I'm thinking that maybe marinading for quesedilla's perhaps, or maybe prok
medalions in a wine and onion sauce?
 
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