I'm now ready to try making a Jalapeno Jelly wine now that I have a dedicated primary. I'm having to come up with my own recipe, which I am basing on Keller's. (Sort of a combination of 2 recipes with some variation.) How does this sound for a 1 gal. batch?
Thanks for any input.
Jalapeno Jelly Wine
24 fl oz. of homemade Jalapeno Jelly
1 12 oz. can frozen apple concentrate (no preservatives)
1/2 lb sugar
1 1/2 tsp citric acid
1/2 tsp tannin
campden tabs* (see amount in recipe)
1 1/4 tsp yeast nutrient
1 pkg. Champagne yeast
5 tsp. pectic enzyme
Bring 3 qts. of water to boil, remove from heat and add jelly. Cover and set aside until cooled to room temp. Transfer to primary, stir in PE, cover and set aside for 3 days.
Transfer to pot, bring to boil, holding the boil for 5 min. Add sugar, citric acid, tannin and yeast nutrient to primary. Pour liquid over dry ingredients and stir until sugar is dissolved. Add apple concentrate. Cover primary and set aside until cooled to room temp. Begin yeast starter.
When cooled, check SG and adjust to 1.095. Transfer to secondary without topping up. Add yeast starter and cover secondary with paper towel secured with a rubber band. After 3 days, seal with airlock.
When vigorous fermentation subsides (5-7 days), top up.
Wait 30 days, rack, add campden*, top up and reattach airlock. Rack every 30 days until no new sediment forms and wine is clear. (adding campden tablet every other racking).
Stabilize and sweeten if desired. Wait 30 days and bottle. Wait 6 mos. or longer to drink.
Thanks for any input.
Jalapeno Jelly Wine
24 fl oz. of homemade Jalapeno Jelly
1 12 oz. can frozen apple concentrate (no preservatives)
1/2 lb sugar
1 1/2 tsp citric acid
1/2 tsp tannin
campden tabs* (see amount in recipe)
1 1/4 tsp yeast nutrient
1 pkg. Champagne yeast
5 tsp. pectic enzyme
Bring 3 qts. of water to boil, remove from heat and add jelly. Cover and set aside until cooled to room temp. Transfer to primary, stir in PE, cover and set aside for 3 days.
Transfer to pot, bring to boil, holding the boil for 5 min. Add sugar, citric acid, tannin and yeast nutrient to primary. Pour liquid over dry ingredients and stir until sugar is dissolved. Add apple concentrate. Cover primary and set aside until cooled to room temp. Begin yeast starter.
When cooled, check SG and adjust to 1.095. Transfer to secondary without topping up. Add yeast starter and cover secondary with paper towel secured with a rubber band. After 3 days, seal with airlock.
When vigorous fermentation subsides (5-7 days), top up.
Wait 30 days, rack, add campden*, top up and reattach airlock. Rack every 30 days until no new sediment forms and wine is clear. (adding campden tablet every other racking).
Stabilize and sweeten if desired. Wait 30 days and bottle. Wait 6 mos. or longer to drink.