capsicum oversupply

[The Chili Monster]

Is the pepper wine drinkable? I must be beginning to sound a right I've got a recipe for a cooking wine made from peppers, if anyone's interested.

[Stonehead]

Here's the recipe for pepper wine - I've not made this myself and I suspect it originally came from the US (hence the measurements).

12 cups dessert apples, cored and chopped
4 cups peppers, deseeded and chopped (use sweet or chilli peppers according to taste, but no more than half a cup of hot chillies is recommended)
2 pounds raisins
1 gallon boiling water
4 1/2 cups brewing sugar
1 teaspoon yeast nutrient
1 1/2 teaspoon cream of tartar
1/2 teaspoon pectic enzyme
1 campden tablet
1 packet wine yeast

Place apples, peppers and raisins in primary fermentor. Pour boiling water over it. Let sit for 24 hours.

Add the remaining ingredients and stir to dissolve sugar.

Stir every day for a week or until the frothing ceases. Strain into a large container, then squeeze as much liquid of the fruit as possible.

Siphon the liquid into secondary fermentor and attach airlock.

Rack after three weeks and again every three months for a year. Bottle and condition for a further three months. Serve chilled.

NOTE: Having made both cider and apple wine in the past, I'd suggest sticking to sweet dessert apples rather than cider or cooking apples. I'd love to know what it tastes like!

Stonehead

[The Chili Monster]

I think I'll give your pepper wine a go, Stonehead. I don't remember apples or raisins listed in the ingredients for the recipe I already had. Sweet dessert apples make sense; there are a lot of chili jelly recipes out there that incorporate apples or apricot.

[QuakerBear]

As far as I know you can preserve them in jars. First griddle them till they turn a lighter colour and the skin is black and easily peels off. The flesh will become floppy. Put in a newly boiled jar of good tasting olive oil so that they are covered. Screw the lid on tight.

They taste good at picnics with a little lemon juice.