Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Jalapeņo wine??

Reply
 
LinkBack Thread Tools
Old 09-18-2012, 03:40 AM   #11
ErinRae
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: , Ontario
Posts: 162
Liked 6 Times on 6 Posts
Likes Given: 2

Default

So I transferred the wine off the peppers and into a Carboy. Tastes good but there's still a lot of sugar in it to ferment...so I'm guessing that's why. The one major con to making this wine is all my equipment reeks of jalapeños now. I've bleached my bucket twice and I can still smell peppers...same with my siphon tube. Anyone have any tricks to share!?

__________________

Daydreaming about......raspberry vanilla, wildberry mead
Brewing & Aging: Wildflower mead, Betrayal: A Stark Raving Cherry Mead
Bottled: sweet blueberry melomel, sparkling Cranberry/Blackberry melomel, fb apple cyser, wine, wine and more wine!

ErinRae is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2012, 04:36 PM   #12
Slowninja
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Oklahoma City, ok
Posts: 30
Liked 1 Times on 1 Posts

Default

Oh, yeah forgot about that.. I had to throw my primary and secondary away. Washed and sanitized the secondary many many times and even after i thought the smell was gone, my next wine (peach) picked up the jalapeno scent. Now I have a jalapeno peach wine.

__________________
Slowninja is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2012, 09:51 PM   #13
ErinRae
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: , Ontario
Posts: 162
Liked 6 Times on 6 Posts
Likes Given: 2

Default

Peach jalapeno does sound good, same with apple jalapeno, pineapple jalapeno and strawberry jalapeno. A shame to throw it away though. Lesson learned I guess

__________________

Daydreaming about......raspberry vanilla, wildberry mead
Brewing & Aging: Wildflower mead, Betrayal: A Stark Raving Cherry Mead
Bottled: sweet blueberry melomel, sparkling Cranberry/Blackberry melomel, fb apple cyser, wine, wine and more wine!

ErinRae is offline
 
Reply With Quote Quick reply to this message
Old 09-19-2012, 08:22 PM   #14
IXVolt
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IXVolt's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Southern Oregon
Posts: 1,730
Liked 78 Times on 53 Posts
Likes Given: 76

Default

I've had Jalapeno wine before. Someone else made it, and it was way too sweet for my taste. I could handle the hot part, but paired with the sweet it was too much. I couldn't even take a second sip.

Might have just been that batch, I don't know. But I doubt I'd want to try it again after my first experience.

__________________
IXVolt is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 04:42 PM   #15
Slowninja
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Oklahoma City, ok
Posts: 30
Liked 1 Times on 1 Posts

Default

by all means dont throw your fermenter out on my account. just warning ya.

i left my wine completely dry, no sweet taste at all. i'm saving it for the upcoming winter/fall months so i can sip it by the fire. Also considering using it in a spaghetti sauce

__________________
Slowninja is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 05:28 PM   #16
ErinRae
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: , Ontario
Posts: 162
Liked 6 Times on 6 Posts
Likes Given: 2

Default

I was actually just thinking that I might stop mine and sorbate it or something so there was a touch of sweetness. But I think the better plan is to let it dry completely and then if need be sweeten it a bit. Id rather taste it sweet and dry to decide. I was planning for spahgetti type dishes as well!

I did read a comment yesterday about letting brews (I say brew cause I read it in the cider section) go as dry as possible...that when you let a brew go as dry as possible you lose some of the flavor then if you would of stopped it before say 1.000. My conclusion was instead of backsweetening it...stop if first. This is my first homemade fruit wine soo I'm not sure how I like my wine yet...jalapeno wine is prob not the best place to start

__________________

Daydreaming about......raspberry vanilla, wildberry mead
Brewing & Aging: Wildflower mead, Betrayal: A Stark Raving Cherry Mead
Bottled: sweet blueberry melomel, sparkling Cranberry/Blackberry melomel, fb apple cyser, wine, wine and more wine!

ErinRae is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 05:52 PM   #17
IXVolt
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IXVolt's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Southern Oregon
Posts: 1,730
Liked 78 Times on 53 Posts
Likes Given: 76

Default

Good idea, it's easier to add sweetness than to take it out.

__________________
IXVolt is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2012, 12:53 AM   #18
Slowninja
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Oklahoma City, ok
Posts: 30
Liked 1 Times on 1 Posts

Default

Yes, I'm a fan of sweet wines (usually backsweeten to 1.050-1.100 depending on the wine) but i feel like this jalapeno is better off dry.

__________________
Slowninja 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
onion/jalapeno wine (cooking) detlion1643 Wine Making Forum 17 09-24-2012 01:09 PM
Aloe-Jalapeņo? ashplub Wine Making Forum 5 07-14-2012 02:24 AM
Jalapeno wine OHIOSTEVE Wine Making Forum 20 05-15-2012 05:56 PM
Strawberry Jalapeno Wine nahk Wine Making Forum 9 03-27-2012 11:52 PM
Jalapeno Wine BootYtRappeR Wine Making Forum 10 01-20-2006 10:40 PM