It's made to be a marinade for grilled chicken.

10 jalapenos
20 dried red chilis
15 garlic bulbs
1/2 pound raisins
2 ounces ginger
3pounds honey

The garlic was cut up and roasted, then boiled with the ginger for 45 minutes. The "juice" was poured into the fermenter, along with pureed peppers and raisins. Added pectic enzyme and yeast nutrient, then Red Star Pasteur Champagne yeast.

I'll get back to you in about a year and a half.

Interesting idea. I used to make a batch of wine at a certain "hotel" every now and then just for cooking. It saved us some $$ If it was me I would make regular wine of your choice and add the ingredients to a few of the bottles when I did the bottling then I could vary the flavours a bit.

let us know how it turns out!

the chef

Recipes for hunters? I haven't hunted in years. I may have to get a license and go after some dove or duck to try this on.

It's fermenting, slowly. Honey is like that. It can ferment for months. I have a blowoff tube in it. The blowoff jar smells like garlic and beer. Odd, since it has neither hops nor barley.