Lets not start with a lie, this brew was hard work at the end, their were frustrations and sanitisation wasn't as good as it normally is with me.
The syphon failed immediately, the stuff was too thick. So plan B after some failed tests was to pass the lot of the brew, bit by bit through one of those metalic (sieve like) covers you can put over a frying pan to stop spitting fat.
This got a lot of the solids out of the brew. Then the strained liquid was put through a coffeelike filter and funnel into a clean demijohn. By this point if the stuff was going to oxidise or pick up bacteria it had already happened. Lesson learnt, if you are attempting this recipe do the straining before the fermenting (and maybe use the by product in a pasta or pizza sauce).
Then i funneled it into bottles and sealed it up. Laying this down for a while.
Came out at about 10.7% i think it would be really nice over ice in the summer. It tastes good, like a thin but strong bloody mary with the piri piri sauce adding a fantastic furnace like finish to the taste.
Another brew, another lesson.
smiles
adam
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