Re: [CH] SWEET, SWEET, HABANERO WINE

Steve M Duddy (timetiles@icon.co.za)
Sat, 2 Mar 2002 14:07:37 +0200 

Hi Fred, Podzillas,

The sodium benzoate is most likely added to stop lactic acid bacteria from
fermenting the mash any further.  Such an addition of preservatives is
usually the method used to stop the fermentation when the addition of
vinegar (or some other acidifying agent) is undesirable.  As far as making
Habanero wine is concerned, Go For It!  The fermentation will stop on it's
own once the alcohol content has reached a certain level.  Let us know how
this idea distills in your thoughts.

I seem to remember someone asking about Hot Jalapenos.  Well, in my last
farm purchase I got a few really hot little suckers amongst all the normal
stuff.  It was so weird cause I had to nip a bit off of each... from the cut
stem end, to determine what the heat level was of that individual chile.  A
really mixed bag of Jalapenos, I can tell you.  They are all green and I had
the presence of mind not to eat all of the hot ones.  Question -Do green
chile seeds sprout?

Cheers for now,

Steve
Wilderness
South Africa


---- Original Message -----
From: "Fred Morris" <Sooner54@webtv.net>
To: <Chile-heads@globalgarden.com>
Sent: 02 March 2002 07:15
Subject: [CH] SWEET, SWEET, HABANERO WINE


> 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
>