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Old 09-09-2012, 07:42 AM   #1
ErinRae
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Default Jalapeņo wine??

Im harvesting jalapeños from the garden right now and thinking they might be good for wine. Maybe mixed w another fruit....and just a bit of heat. Anyone tried making a recipe with them before??

E

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Old 09-10-2012, 02:20 AM   #2
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Never tried making wine from jalapeños but I love an energy drink that is capsaicin & strawberry flavored. So some
Strawberries may go well with tour jalapeños.

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Old 09-10-2012, 01:48 PM   #3
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I have a thread somewhere where I made a jalapeno and sweet onion wine for cooking. About 2 months after pitching when bottling I sampled it. The heat was too much up front and I didn't even care for a sip of it. It's been bottled for a month or so, but I'm not planning on opening it anytime soon.

I used 10 jalapeno's de-seeded and chopped in primary, nothing in secondary/clearing. For reference of the heat, I love franks red hot on most everything.

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Old 09-10-2012, 01:57 PM   #4
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If I could get my hands on some prickly pears I'd have a go at experimenting with that mix.

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Old 09-10-2012, 04:25 PM   #5
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I made 3 gallons and used roughly 24 deseeded jalapenos, 3 kgs of sugar, 1.5lbs of raisins and some acid blend. Followed the Jack keller recipe pretty close. Gonna pitch the yeast tonight and follow a staggered yeast nutrient outline. It smells pretty hot in the bucket right now. I figured I'd keep the fruit out and then later add some to fruit wines I already have made. I've tryed a few different cocktails that have a jalapeno aftertaste and they're great! Think this wine will be for cooking and small additions to other drinks

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Old 09-10-2012, 04:53 PM   #6
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I made Jack Kellers almost a year ago
It's too hot for me to drink
Good to add to meat manate
1gal batch, with 8 peppers
Bottled in flip top beer bottles
Everyone I gave one too has goodthings to say

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Old 09-10-2012, 11:46 PM   #7
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Do people use staggered yeast nutrients in wine or only for mead??

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Old 09-17-2012, 03:47 AM   #8
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Jalapeño wine has been fermenting for 7 days and still going strong. The SG is sitting around 1.05 and I tasted it today out of curiosity. The heat is the perfect heat right now for possibly adding to a sweet drink or a caeser. I'm wondering...should I pull the bag of peppers out to try and maintain the heat level? Will it get hotter if I leave them in? And if I pull them out will the heat decrease??

Thanks
E

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Old 09-17-2012, 03:52 AM   #9
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I say pull them out if the wine is the way you like it.

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Old 09-17-2012, 04:50 PM   #10
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I made some a while ago using Jack Keller's recipe. Left seeds in from half the peppers. It's aged about 5 months now, haven't tried it since I bottled it.

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