Keller jelly wine recipe.
Just racked, using 2 jars Hungarian hot wax pepper jelly, 2 jalapeno jelly, 1 pear jam. (Pear jam? Is that a band?)
I read a VERY old thread here saying you can't use jelly made with vinegar. Well, yes you can. I don't taste vinegar - at least not yet.
Original SG 1.102 and racked at 1.004. I didn't add any sugar! In the future I might dilute closer to 1.00 or lower. Live and learn. Still bubbling so we might be looking in the neighborhood of 14% ABV.
Flavor is good. I HAVE FALLEN IN LOVE WITH THE HEAT ON THE BACK END!! Definitely will explore hot pepper in the future!
I regretted using pear jam seconds after mixing so I started another today using applesauce. Might be a better flavor combo. Same 4 jars of pepper jelly plus 1 tablespoon of trinidad scorpian jelly. SERIOUS heat.
Have room for 1 more batch in primary - been waiting a week for the damn bananas to ripen.
Just racked, using 2 jars Hungarian hot wax pepper jelly, 2 jalapeno jelly, 1 pear jam. (Pear jam? Is that a band?)
I read a VERY old thread here saying you can't use jelly made with vinegar. Well, yes you can. I don't taste vinegar - at least not yet.
Original SG 1.102 and racked at 1.004. I didn't add any sugar! In the future I might dilute closer to 1.00 or lower. Live and learn. Still bubbling so we might be looking in the neighborhood of 14% ABV.
Flavor is good. I HAVE FALLEN IN LOVE WITH THE HEAT ON THE BACK END!! Definitely will explore hot pepper in the future!
I regretted using pear jam seconds after mixing so I started another today using applesauce. Might be a better flavor combo. Same 4 jars of pepper jelly plus 1 tablespoon of trinidad scorpian jelly. SERIOUS heat.
Have room for 1 more batch in primary - been waiting a week for the damn bananas to ripen.