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Old 05-31-2012, 06:30 PM   #1
CaptainLongneck
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Apr 2012
Caddo Mills, Texas
Posts: 69
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About to put this all together...

2lbs fresh strawberries
1 can strawberry daiquiri mix (frozen concentrate)
1.37 lbs jalapenos (only removed stems) (15)
water to a gallon.


starter with must 1.5 cups
1 tsp Pasteur red yeast
1 tsp yeast nutrient
1 tsp sugar

WEARING GLOVES I dice the jalapenos and place them into a sterilized nylon bag. I want it to be super hot so I use the whole pepper minus the stem. Once in the bag i set them aside, and also sliced my strawberries then pureed them and put them in a nylon bag. I put both these bags in the pot along with the frozen mix, and a cup of water and let simmer for 30 min. i added sugar until I reached a SG of 1.075. I let it cool then took a sample to make a the starter and added a crushed campden to the rest.

I intend to let it ferment to about 1.02, then possibly sweeten further with more concentrate for flavor.

 
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Old 06-03-2012, 12:27 PM   #2
CaptainLongneck
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Apr 2012
Caddo Mills, Texas
Posts: 69
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*updates*

Day 4 of fermentation, still active in the airlock ( every 5 seconds ). i havent had a taste, but the aroma escaping from the lock is very potent with jalapenos up front, then as the burn fades you can smell the daiquiri mix. The color is a bright red, like fruit punch kool-aid.

Here comes my question, does anyone know how balanced jalapenos age out in comparison to other fruit flavors? I would like to do a variety of berry additions to make a sort of 'texas berries' series. ( prickly pears, blackberries, strawberries, etc)
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Old 06-14-2012, 09:24 PM   #3
CaptainLongneck
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Apr 2012
Caddo Mills, Texas
Posts: 69
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updates...

The fermentation got away from me, and it went completely dry (0.90). Which turned out to be ok. I have added potassium sorbate and a campden when racking, then after a few days I added in an additional four jalapenos (diced) and two more cans of strawberry mix. FG 1.008.

Still has a sweet flavor, and the zing from the jalapeno is mild, yet staying and long lasting even after just a sip. winner.

 
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Old 06-21-2012, 05:07 PM   #4
CaptainLongneck
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Apr 2012
Caddo Mills, Texas
Posts: 69
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Pulled out the jalapenos today. Its super red, and may take forever to clear if it ever does. Hope it will be ready to gift around christmas,
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Old 06-21-2012, 10:35 PM   #5
Noe
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Sep 2011
, Kentucky
Posts: 115
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Regarding your question on how jalapenos age I would guess if you added 1/8 tsp of tannin it would help it age better.

I may have to try this wine for myself soon.
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"Make no little plans. They have no magic to stir men's blood."

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Old 07-27-2012, 12:10 PM   #6
CaptainLongneck
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Apr 2012
Caddo Mills, Texas
Posts: 69
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Another month another *UPDATE*

So I racked it off a rather thick layer of sediment and pulp ( losing liquid volume to my dismay), and have noticed a rather overpowering jalapeno smell. Its such a strong, and not too appealing, smell that it covers the delicate aromas and flavors of the strawberry....

Totally could be that I added too many peppers at primary, or secondary, or in the way that I prepared them...

So, aside from a flavor extract from the LHBS how can I go about adding flavor to my wine, without destroying it, and what (apart from aging) can be done about this very almost rotten veggie smell that I have?

meep

 
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Old 07-27-2012, 12:45 PM   #7
novalou
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Jun 2012
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I'd get a sample, swish it around in a glass and get it good and aerated. See how the aroma compares. If it gets better, rack your wine and let it splash a little, let some of the pepper smell dissapate.

 
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Old 07-27-2012, 02:31 PM   #8
CaptainLongneck
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Apr 2012
Caddo Mills, Texas
Posts: 69
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Oh, and I haven't any powdered tannins.. any other thoughts?

I hear the pits of certain fruits can add tannins?

 
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Old 08-31-2012, 02:05 PM   #9
CaptainLongneck
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Apr 2012
Caddo Mills, Texas
Posts: 69
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Another month.....

So the aroma issue has mostly settled itself. Of course it doesnt hurt that I have since made a strawberry habanero wine that is way better, and doesnt pose any of the problems ive had so far with the jalapenos. I have bottled them, and will probably let sit for a while.

I actually suggest not using jalapenos with strawberries in favor of habaneros. I find that the sweet aroma of habaneros better compliments the sweetness of my fruit.

I used:
(primary)
2lbs straberries
1/3 pound of habaneros ( destemmed, and roasted in the oven)
sugar to 1.06

fermented for maybe 5-6 days.
racked and added stabalizers.
added bottled strawberry flavor to taste (home made by reducing strawberries in water then bottled)
sits until clear.

 
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Old 09-04-2012, 05:28 PM   #10
MzAnnie
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Aug 2012
Columbia, Mississippi
Posts: 215
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My word, you drink this, or sell it to law enforcement as an effectivemeans of submission???? You have, however, peaked my interest, as I am expecting tons of prickly pear fruit (as long as we don't have another hurricane)and I have an abundance of habaneros, ghost chilis and trinidad scorpions. Not too fond of strawberries, though...any thoughts on another kind of juice? Made some killer pineapple wine, and I like pineapple and jalapenos on my pizza.... The color of your wine is outstanding!!! PS...I don't know about anyone else, but I use a tablespoon of strong black tea for tannin.

 
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