StillSmart

Hi guys! New to the forum here. Wanted to ask what you guys think of this. I have made quite the experiment. I made a base tomato wine and infused it with arbol and pequin peppers to resemble the ingredients of Cholula sauce. I will let you all know how it comes out.

'I will let you know how it comes out' is a pretty wide statement!

I can think of a few scenarios where I'd rather not know.......I'll leave it up to you to fathom what those may be

Might be more firepuddles than packapoo

LMAO. Firepuddles. Brilliant

I can't help but think a pattern is forming here with bizarre first posts. That is two in as many days. However, if they produce this amount of entertainment I for one am not convinced they are necessarily a bad thing.

They have both certainly brightened my morning.

Do let us know if the Capsaicin carries over into the distillate.
I have to say this is one that I had not considered.

Robert.

Yeah, im always up for trying something different. Definitely has a smoky scent. Definitely interested in how its going to come out.

I think that we all await these results with baited breath and clenched sphinctors!

Robert.

[quote="Mash"]LMAO. Firepuddles. Brilliant

Gave me a laugh too.....

On reflection tho' hope I haven't chased Stiffy off.

Sttifyd35 wrote:Hi guys! New to the forum here. Wanted to ask what you guys think of this. I have made quite the experiment. I made a base tomato wine and infused it with arbol and pequin peppers to resemble the ingredients of Cholula sauce. I will let you all know how it comes out.

Okay, back to the plot. Are you doing a fermented chilli sauce or A chilli wash that you intend to distil and make a fiery vodka?

Well aside from the mockery, i made this for a friend, but i am keeping some to distill it. The guy wanted it as a wine. I want to keep a small bottle of the wine for cooking use as well

Sorry Sttify, you created your own baptism of fire there!
See? It just runs..
We are a friendly and self depreceating bunch here, and the ability to laugh at yourself will help you on this site.
A little friendly ribbing sometimes occurs, no malice intended, if any is spotted, it is dealt with.
And we really are interested in your results, we like new stuff, we may smile, but we like experimentation.
Don't get hung up on this, and do stay with us, pioneers are needed.

Robert

We need a decent organic chemist here. The only way flavour comes across in distillation, as I understand it, is either inefficient stills i.e. pot stills/alembics, or if compounds are bound together at molecular level.

Think "proper" scotch. The base flavours from the mash are both, while much of the finished flavour and all the colour are from the barrels.........

Sorry if that injects a pragmatic note.........

Yes mate,
You brought the poo poo to the party!
But You are correct in your overview.
A bit of a shame for the newbie posters here

Robert.

What sort of still are you going to use ?
Are you trying to make a cooking sauce
or some sort of hellish hot Vodka ?

As of right now, i saved a bottle of the wine for cooking use. Used some in my pulled pork and it pulled out a very nice flavor with a kick! So i may not run it through.