Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Jalapeno Wine
Reply
 
LinkBack Thread Tools
Old 11-11-2005, 09:49 PM   #1
BootYtRappeR
Feedback Score: 0 reviews
 
BootYtRappeR's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Lewisville, NC
Posts: 299
Default Jalapeno Wine

I'm thinking of trying this soon. I have an extra carboy that needs attention.

Any thoughts/advice/cautions?

BTW Here's the Link to ALOT of recipes!

Jalapeno Wine
16 large jalapenos (for less heat, use 8 jalapenos)
1 lb golden raisins chopped or minced
2 lbs finely granulated sugar
1 1/2 tsp acid blend
1/2 tsp pectic enzyme
Water to one gallon
1 crushed Campden tablet
3/4 tsp yeast nutrient
Pasteur Champagne Yeast

Wearing rubber gloves, wash jalapeno peppers and cut off stems. Slice length-ways and remove seeds for mild heat, leave them in for very hot wine. Place peppers in blender or food chopper with 2 cups water and chop coarsely. Separately, chop or mince raisins. Put raisins in nylon straining bag and, over primary, pour chopped jalapenos in with raisins. Tie bag and leave in primary. Add remaining ingredients except for pectic enzyme and yeast. Stir well to dissolve sugar. Cover primary and set aside 12 hours. Add pectic enzyme, recover and set aside another 12 hours. Add yeast and recover. Stir daily for 7 days. Wearing rubber gloves, squeeze nylon bag. Transfer liquor to secondary and fit airlock. Ferment to absolute dryness (45-60 days). Rack into clean secondary and refit airlock. Rack twice more, 30 days apart. Wait final 30 days and rack into bottles. Can use or drink immediately, but will age if you add 1/8 tsp of tannin to ingredients.

__________________
Primary:
Secondary: PRA
Bottled/Kegged/Conditioning: Munich Dunkel Ale
Drinking:
Up Next:
BootYtRappeR is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2005, 10:32 PM   #2
Orfy
For the love of beer!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Orfy's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,853
Liked 69 Times on 52 Posts
Likes Given: 30

Default

I've drank lightly spiced pepper wine before now but have never thought of drinking a realy spicey wine.

Orfy is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2005, 11:22 PM   #3
BootYtRappeR
Feedback Score: 0 reviews
 
BootYtRappeR's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Lewisville, NC
Posts: 299
Default

Quote:
Originally Posted by orfy
I've drank lightly spiced pepper wine before now but have never thought of drinking a realy spicey wine.
I was thinking more of an occassional sipping wine but mainly for cooking/marinating/salad dressing.
__________________
Primary:
Secondary: PRA
Bottled/Kegged/Conditioning: Munich Dunkel Ale
Drinking:
Up Next:
BootYtRappeR is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2005, 03:33 AM   #4
Cheesefood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2005
Location: Poo-Poo Land
Posts: 6,809
Liked 31 Times on 21 Posts

Default

I'm a huge fan of hot food, but I simply cannot stand pepper-drinks. Except for some pepper vodka in my bloody mary.

__________________
Past Winners: Caramel Cream Ale #1, Hoegaarden Clone, Boom-Boom Vanilla Ale, Lazy Monk Abbey Style, Amarillo Cream Ale. (AG),

Buy a shirt now!!! Please! Did I help you? Buya shirt!
Cool Shirts.


Cheesefood is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2005, 11:08 AM   #5
Caplan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,165
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by bootytrapper
BTW Here's the Link to ALOT of recipes!

I was thinking more of an occassional sipping wine but mainly for cooking/marinating/salad dressing.
Jack Keller is a well known US Wine Maker and really knows his stuff!

He also does a Garlic Wine for cooking with - I've fancied making that but worry it'll taint my kit with garlic oils forever!
__________________
Caplan is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2005, 09:35 PM   #6
trey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2005
Posts: 2
Default

it's awesome stuff to add to other wines to give it a kick. i have some 12 year old jalapeno wine from my great uncle that i add to my strawberry wine. it's a family favorite. sweetness followed by 'woah'!

__________________
trey is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2005, 10:59 PM   #7
sudsmonkey
Feedback Score: 0 reviews
 
sudsmonkey's Avatar
Recipes 
 
Join Date: May 2005
Location: Deepest, darkest Eastern NC
Posts: 1,281
Liked 5 Times on 5 Posts

Default

Tried a jalapeno beer once. There's something wrong when a cool beverage burns your mouth..

__________________

More like a sock monkey, really...

sudsmonkey is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2005, 11:50 PM   #8
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 134 Times on 127 Posts

Default

But the burn means you have to drink more cool beverage to counter the burn.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2005, 10:48 AM   #9
Francis Eric
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: U.S.A Aurora Illinios
Posts: 49
Default

Quote:
Originally Posted by Caplan
Jack Keller is a well known US Wine Maker and really knows his stuff!

He also does a Garlic Wine for cooking with - I've fancied making that but worry it'll taint my kit with garlic oils forever!
I think ir you have a bung the right size for a gallon bottle to fit your airlock in try to make in a gallon size if not do what my neighbor did use a ballon with a pin hole. I'd cover with a cloth till yeast activity calms down.
__________________
Francis Eric is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2006, 10:20 PM   #10
kilroy
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2005
Posts: 112
Liked 1 Times on 1 Posts

Default

I have a small - 3 gallon bin that I bought some cookies in - food grade plastic.
I am planning on a Habenero Mead sometime in the future - and will not use any of my other wine making kit - stainless steel spoons and such, I will have to float my hydrometer, and been that is glass - should not retain any flavors - but a few feet of racking hose, and discard after use

Kilroy

__________________

Primary:
Nothing - Out of room - have to bottle something before I can fit more on the aging shelf.

Secondary:
Lost count, too many damn carboys

kilroy is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Jalapeno Cream Ale sundowner Spice/Herb/Vegetable Beer 285 09-02-2014 12:09 AM
Jalapeņo Beer pilkinga Recipes/Ingredients 38 01-08-2013 05:10 PM
Jalapeno Poppers Brakeman_Brewing Cooking & Pairing 24 01-29-2008 12:47 AM
Jalapeno Sausages EdWort Cooking & Pairing 10 12-27-2007 04:10 PM
Jalapeno Beer rcjmil Recipes/Ingredients 19 06-27-2007 01:06 PM