I basically followed the same recipe for both the jalapeno wines, the only real difference was that there were 15 peppers without seeds per gallon of the sipping wine, appoximately 31 peppers complete with seeds per gallon for the 'liquid fire' batch. I based my recipe on Jack Keller's recipe with a few modifications.
For one gallon:
Jalapenos, chopped, be careful if you are wearing rubber gloves, if some gets in there you will feed it all day, irregarless of how many times you wash your hands to try to get rid of the burn
1 box of golden rasins, chopped
2 pounds of sugar
Juice of 1 lemon
1 tsp. each of acid blend and yeast nutrient
1 crushed campden tablet
Pasteur Red yeast
water to a gallon
Wash and take the stems off of your jalapenos, chop them up until they are in real small pieces but not mush. You might want to use a blender for it, I probably should have
Chop your rasins, put the rasins and peppers in a straining bag.
Put your sugar, water and remaining ingredients in your primary except your yeast, stir and place your straining bag in there.
I made a yeast starter the next day and slowly poured it on top.
Stir daily for a week more or less, I think I waited a few extra days with the second batch.
When you are ready to put it in your carboy gently squeeze your straining bag out over your primary.
Rack twice, 60 days apart, and use a crushed campden again a few days before you are ready to bottle.
That mixed pepper mead sounds very nice, I might have to try planting a few different types of peppers this spring. Let me know how it works out. If you were over on this side of the state we would have to tell you to grab your wine theif and head over for a try. We are probably going to bottle the hot batch in a few days, it looks nice and clear and no settlings for a few weeks.