I've got a couple of pounds each of anaheims, pablanos, jalapenos and serranos sitting here. I want to try to make a wine out of them. I've read a few recipes and they seem pretty straightforward. I'm just going to do a 1 gallon batch to see how it turns out. Any suggestions on how I should make it? I'm thinking something along these lines:
1 lb raisins
1 lb roasted anaheims
1 lb roasted pablanos
1/2 lb serranos
1/2 lb jalapenos
1 tsp pectic enzyme
1 tsp yeast nutrient
2 lbs sugar
Montrachet wine yeast
Deseed all peppers. Roast the anaheims and pablanos. Slice up all of the peppers and raisins. Add sugar. Pour boiling water over them and add the pectic enzyme and yeast nutrient. Pour must into a 1 gallon carboy, top up to 1 gallon and pitch yeast. Rack after it clears. Age for 2-3 months before bottling. Age 6 months - 1 year before drinking.
What do you guys think? I'm tempted to leave the peppers in the must overnight before pouring into the primary and pitching the yeast just to make sure I get all of the pepper flavors.
1 lb raisins
1 lb roasted anaheims
1 lb roasted pablanos
1/2 lb serranos
1/2 lb jalapenos
1 tsp pectic enzyme
1 tsp yeast nutrient
2 lbs sugar
Montrachet wine yeast
Deseed all peppers. Roast the anaheims and pablanos. Slice up all of the peppers and raisins. Add sugar. Pour boiling water over them and add the pectic enzyme and yeast nutrient. Pour must into a 1 gallon carboy, top up to 1 gallon and pitch yeast. Rack after it clears. Age for 2-3 months before bottling. Age 6 months - 1 year before drinking.
What do you guys think? I'm tempted to leave the peppers in the must overnight before pouring into the primary and pitching the yeast just to make sure I get all of the pepper flavors.