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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'm not sure if I will back sweeten. It's at 0.996 now.

Almost done.

..........

I can't wait for the final product!

:D I like to keep all my options on the table...

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...

Thank you... [Edited for sensitive readers].

I may leave out the raisins. Is this a common taste preference or a more problematic issue. The heat is not an issue with me.

Cooking and/or sipping is what I have in mind. It mainly depends on how it tastes. Thank you for the insight.

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...

Thank you...and yes it is a great place to learn!

Thanks everyone for a great welcome!!

My cat, Lewana:

Thank you sour_grapes!

Thank you...it looks like a very nice forum!

Hi, I'm new and look forward to assimilating all the useful information! :r