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.

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

orfy said:

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

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I was thinking more of an occassional sipping wine but mainly for cooking/marinating/salad dressing.

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

bootytrapper said:

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.

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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!

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'!

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

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

Caplan said:

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!

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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.

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

kilroy said:

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

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Your right - it's only the plastic equipment that'll possibly harbour the capsaicin afterwards. Like you i'd not use my main plastic fermenter for fear of every wine i made afterwards registering on the scoville scale!