That sounds wonderful. I may have to make another batch this year. I used about 10 peppers per gallon, apple juice as a base and made six gallons. It is really awesome in chili or used as a marinade for chicken. Also good in Bloody Mary's. Here is my label..
Here is my first batch, used Jack receipt but I also added 6 yellow Mexican peppers and used Lavin D47 yeast.
Jalapeno Wine
16 large jalapenos chopped with seeds
6 hot yellow peppers
1 lb golden raisins chopped or minced
2 lbs finely granulated sugar or more to a final of 1.100
1 1/2 tsp acid blend
1/2 tsp pectic enzyme
Water to one gallon
1 crushed Campden tablet
3/4 tsp yeast nutrient
Wearing rubber gloves, wash jalapeno peppers and cut off stems. Place peppers in blender or food chopper with 2 cups water and chop coarsely. Separately, chop or mince raisins. Put raisins in nylon straining bag and, over primary, pour chopped jalapenos in with raisins. Tie bag and leave in primary. Add remaining ingredients except for pectic enzyme and yeast. Stir well to dissolve sugar. Cover primary and set aside 12 hours. Add pectic enzyme, recover and set aside another 12 hours. Add yeast and recover. Stir daily for 7 days. Wearing rubber gloves, squeeze nylon bag. Transfer liquor to secondary and fit airlock. Ferment to absolute dryness (45-60 days) I did until .992. Rack into clean secondary and refit airlock. Rack twice more, 30 days apart. Wait final 30 days and rack into bottles. Can use or drink immediately, but will age if you add 1/8 tsp of tannin to ingredients. back sweeten with white grape concentrate and added 1 tbs of mint extract and added sugar to a final of 1.005.
WOW - it hot on the back of the throat but the flavor is great. The apple and mint reall add a nice flavor.great marinate and the kind of taste that hot but you just can't quit sipping it.
But, I live in Tucson and eat jalapeño every day...
...with some heavy toasted oak...some sweet smoky chipotles on the other hand... now i'm getting ideas!
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