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Old 07-09-2012, 06:02 PM   #1
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Default onion/jalapeno wine (cooking)

Onion Jalapeno Wine - (1 gallon recipe)
---------------------------------------
10 jalapeno's (diced, only de-stemmed) *re-tains more heat than 15 without seeds
2 onions (diced)
1 lbs sugar
water to 1 gallon
1 packet montrachet yeast

- mix all but yeast in primary, add 1 crushed campden tablet, then pitch yeast after 24 hours
- let ferment - after 2 weeks rack to secondary
- let sit until clear (racking off lees when/if necessary)
- bottle when clear/no more lees after 30 days (no carb - keep dry/still)

Concerns:
1. Enough onion/jalapeno flavor resides after initial racking, since it won't be in a bag to squeeze the juices out?
2. Are seeds small enough to clog the siphon? Will all the seeds drop out after enough time?

Planning on pitching tonight/tomorrow, and will use this thread as a log for the recipe.


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Old 07-09-2012, 10:44 PM   #2
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So I made this tonight, prob a little less than a gallon because all the solids in the gallon container.

I ended up using 1.5 vidalia onions instead of 2 though. I did use 1 crushed campden, so I only have to pitch the yeast tomorrow. Oh fyi: my eyes burn caused I accidentally touched them... ouch!!!


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Old 07-10-2012, 02:04 AM   #3
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don't pick your nose after chopping jalapeņos! learnt the hard way hahahah
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Old 07-10-2012, 09:31 PM   #4
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Just pitched the 1 packet of montrachet yeast and covering with aluminum foil for a couple days. Now the waiting game . Smells strong of onions more than anything right now.
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Old 07-10-2012, 09:48 PM   #5
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A few months ago I had a sweet jalapeno wine a home vintner made. I couldn't stomach more than a sip.

Might have been good to cook with, wish I would have thought of that before pouring it out.
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Old 07-11-2012, 09:20 PM   #6
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Fermentation is going, I can see all the little bubbles coming up through the liquid. I think its the yeast that doesn't give a lot of visual activity but its sure going. It really smells of sweet onions and nothing of jalapenos. I hope the heat comes through though.

Any thoughts about racking it after a week or 2? Is one time better than the other?
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Old 07-14-2012, 10:32 PM   #7
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I started a gallon of Vidalia Onion / Jalapeno about a month ago. I only used 2 jalapenos! I tasted it once and it was hot to me. I just wanted the peppers for a kick.
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Old 07-14-2012, 11:04 PM   #8
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Was it a gallon batch or more? I have 10 basically shredded up seeds and all lol. Might take a looong time to mellow out. Gonna try it in a week or less when racking!
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Old 07-19-2012, 12:55 PM   #9
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About 3 days ago, I racked this into a secondary 1 gallon jug. However, it was about 3/4's of a gallon since I lost a good bit. I know the headspace is bad for the wine and will introduce oxygen. I forgot to campden it to reduce the oxygen that can mix with it... I didn't taste it yet either, as I racked a good bit of onion/jal. sediment from the primary with it. Only been a couple days in the secondary, and I can see a good bit of sediment at the bottom already, although it's really hazy and might take a while to clear. It sure smells really really sweet from the onions, but too bad swmbo almost through it out from the onion stench
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Old 07-19-2012, 01:47 PM   #10
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You should taste it and report back! It sounds pretty good to me. I bet it'd be great in BBQ sauce.

Also, top it up with some white wine and keep it there for about 45 days before racking or anything.


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