Well, I'm done with the pepper wine. I'm happy with the outcome (except the label/bottle color coordination). I produced 24 750ml bottles of it from a setup in an old cellar. I did not disclose the exact recipe, which included but was not limited to the Carolina Reaper and Chocolate Habañero...
I will cut back on the heat by means of removing the extract as a precaution to help maintain flavor. I don't think I can go below 10 peppers though. The peppers are for both heat and flavor.
I think the universal translator must be broken...
I did the same amount that this guy on the YouTube video below did. I WILL NEVER do it again!! :se
https://www.---tube.com/watch?v=LmLyNJhh8Qk
EDIT: Fill in "you" in front of tube if you want to watch. Warning bad language...
Being new to winemaking, could I have this "Recipe/Process" critiqued...
Jalapeño 357 Wine -
1 US Gallon Batch:
• 1 gal Welch's 100% Grape Juice
• 12 oz Box of Sun-Maid California Natural Raisins - Chopped and Placed in Strainer Bag
• 10 Large Jalapeño Peppers without Stem - Sliced...