RJ Spagnols Jalapeno Chardonnay

[msfgroup]

Good Morning Everyone

I recently attended a Grand Opening of my daughters and her husband's new Micro Brewery which was a huge success. They will do an amazing job with their new venture. While there and trying their menu of craft beer I tried a Jalapeno Blonde that was totally amazing (YES it was amazing) and I am not a big craft beer guy.

MY question to fellow wine makers is has anyone tried Jalapeno in any Chardonnay we are thinking about doing a 6 Gallon run as a "cooking wine" have any of you attempted this and if so any information regarding the amount of peppers and time in the primary would be deeply appreciated. It sounds like a good mix for cooking and what the heck it may be a nice surprise to drink. As always thank you in advance for any info

Michael and Sherry
MSF Group

 

[wineforfun]

MY question to fellow wine makers is has anyone tried Jalapeno in any Chardonnay we are thinking about doing a 6 Gallon run as a "cooking wine" have any of you attempted this and if so any information regarding the amount of peppers and time in the primary would be deeply appreciated. It sounds like a good mix for cooking and what the heck it may be a nice surprise to drink. As always thank you in advance for any info

Michael and Sherry
MSF Group

Never in a Chardonnay but have made quite a bit with jalapenos and apple juice. Usually in one gallon batches.
I use 8 jalapenos in one gallon. 3 with seeds and 5 without seeds. That part really depends on how hot you want it.
I also backsweeten it as the sugar helps bring everything together and cut down on the "bite" from the peppers.
Tastes really good with some chips and salsa.

 

[tjgaul]

wineforfun,

Can you give more details?

What type of juice/concentrate do you use?
Target SG and FG?
More seeds = more heat?
Are the peppers mostly whole or chopped up - free floating or in a bag?

I think a gallon would be worth a try. This would probably be excellent in a pork and apples dish we make occasionally.

Thanks,
Tim

 

[wineforfun]

I have used 100% reconstituted apple juice as the base and other times I have used 100% concentrate and reconstituted it myself. I prefer the 100% reconstituted apple juice from the store. It is a lighter body wine whereas the concentrate is a heavier body. Just my preference.

My SG is usually around 1.085 - 1.090
FG is around .994 - .998
I shoot for 11.5 - 12% ABV
Yes, more seeds=more heat. If you get it too hot, you will end up using it as a marinade, unless your taste buds like all that heat.

I chop the pepper up, rough cut, not real small, and put into a mesh bag along with whatever seeds I use. I use a mesh bag anytime I use fruit, vegetable, etc. parts as it makes cleanup and racking much easier.

 

[the_rayway]

I've done a Habanero Apple - I think it's in one of the WOTM threads. Great for cooking, and not bad for shots or sipping on a cold Winnipeg winter night.

 

[tjgaul]

Thanks! Great answers. I will give it a try as soon as my batch of Christmas Dragons Blood comes out of the little big mouth bubbler.

Appreciate your response.