O.K., I got so much good info from my query about shading peppers that I've got to throw another one out here. I just noticed on my bottle of habanero mash that "1/10 of 1% sodium benzate added to halt fermentation". Does that mean that I can take some pureed habs, add some sugar and yeast and cme out with habanero wine? Anyone ever tried to ferment chilis? Got any recipes? Fred the habaneronut