PCharles
Senior Member
- Joined
- Apr 22, 2011
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I've always been a big fan of Jalapeño-Mint jelly. I've got the mint and the peppers so I'm thinking its time to make some wine! I expect to make a small batch, say 2 gallons. I will most certainly add an f-pack and back sweeten.
Does anyone have any recipe suggestions?
Here is what I'm thinking
1 gal recipe
Mint Leaves - 15 cups diced
Jalapeño - 10 seeded and minced
Sugar - 6 cups or whatever is needed to raise SG to 1.090
3 ripe banna - Simmer in water, strain, and add to fermenter
Pectin - per instructions on pectin pack
Acid Blend - Adjust TA per wine recommendations
Yeast - EC-1118
Green Food Coloring - Not sure if I want to use this
Water - Bring up to 1 gallon with water
Note (Oct 25, 2011) When I actually made this wine, I made a 3 gallon batch and used 2 gallons of apple cider as my base. I also was not able to add as much mint as my dog decided to dig mine up.
Ferment above for until SG reaches 1.000 or lower, rack until and stabilize as ususal.
f-pack - simmer 5 cups of diced mint with 1 cup of sugar and water to add after stabilization.
Backsweeten to tast after clearing.
Thanks for your comments and suggestions.
Paul
Does anyone have any recipe suggestions?
Here is what I'm thinking
1 gal recipe
Mint Leaves - 15 cups diced
Jalapeño - 10 seeded and minced
Sugar - 6 cups or whatever is needed to raise SG to 1.090
3 ripe banna - Simmer in water, strain, and add to fermenter
Pectin - per instructions on pectin pack
Acid Blend - Adjust TA per wine recommendations
Yeast - EC-1118
Green Food Coloring - Not sure if I want to use this
Water - Bring up to 1 gallon with water
Note (Oct 25, 2011) When I actually made this wine, I made a 3 gallon batch and used 2 gallons of apple cider as my base. I also was not able to add as much mint as my dog decided to dig mine up.
Ferment above for until SG reaches 1.000 or lower, rack until and stabilize as ususal.
f-pack - simmer 5 cups of diced mint with 1 cup of sugar and water to add after stabilization.
Backsweeten to tast after clearing.
Thanks for your comments and suggestions.
Paul
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