I'm looking forward to my veggie garden. I always do, but especially this spring, as winter has been a cast-iron bee-yatch this year. Anyway, I'll be growing some nuke-hot hot peppers
, along with tomatoes, sweet peppers, beans, onions and some greens. What I'm thinking of doing with some of the veggies is taking an assortment of them and making a mash of them, and fermenting them into a drink. It would include my HOT hot peppers, so it would likely be pretty darn spicy. I've been reading the recipe on homedistiller.org that uses a bushel of fruit and 20 lbs. of sugar to make a mash of 13 gallons, to eventually ferment down to 3 gallons of liquor. My question: How can I adjust that recipe--it shows using frozen peaches, and says you can use any sweet fruit--to make the drink using garden veggies? Of course, the sugar content would be less than with fruit. How would I adjust the amount of sugar I would use?
Also, how do I adjust the recipe for use with the gear I have? I don't have 13 gallon tubs or buckets. I have two 6-gallon brew pails, but I would only want to make a 5.5 gallon mash. Of course I could do the math and alter the recipe, but I'm wondering if there is anything else I would need to do.
Thanks!