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Jalapeno Pepper Wine

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ffemt128

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I started my batch of pepper wine today thanks to Runningwolf's generosity. Here is the recipe I used for a gallon. It cam mostly from Julie, but I added the tannin based on other recipes I've seen. Julie's recipe called for 30 dried Cayene peppers, I used large -2 1/2 - 3 1/2" long peppers for the recipe. I wasn't sure which was hotter Cayene or Jalepano but I chose the magic number of 20. Most recipes I saw called for 6-15. I may be sorry, but I don't think so based on how much we enjoyed Julie's.

Thanks Julie for the recipe. Hope I don't butcher it too much.


3 cans Welch's White Grape concentrate
Abt 7/8 c. sugar to get to sg to 1.086
1/2 tsp bentonite
1 tsp yeast nutrient
½ tsp energizer
½ tsp acid blend acid just around .65%
½ tsp tannin
20 Jalepano Peppers sliced and placed in bag.
Lavin 1118 yeast

I will ferment to dry in the primary. Rack into gallon jug plus additional bottle if needed then rack & stabilize. Julie's recipe recommends backsweetening with 1 can Welch's White Grape concentrate which I will do. I'll report the results as time passes.

Anyone with suggestions, comments, please chime in.
 

Julie

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Looks pretty good Doug, the jalepenos are hotter than cayenne so that was probably a good choice on the quantity. I didn't use tanin because i was using grape concentrate. I think i am going to do a batch with apple, like Dan is doing that sounds pretty good. I have a couple of people getting me apples and we have apples as well.
 

Runningwolf

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Doug, did you leave the seeds in? I'm doing a full six gallon and using 8-10 peppers per gallon. Haven't decided on whether I am slicing or chopping yet. I am also adding raisins. Lets keep this thread going and we can all post our separate recipe's and results through completion. Besides if we screw up it's JULIES fault! LOL
 

ffemt128

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Doug, did you leave the seeds in? I'm doing a full six gallon and using 8-10 peppers per gallon. Haven't decided on whether I am slicing or chopping yet. I am also adding raisins. Lets keep this thread going and we can all post our separate recipe's and results through completion. Besides if we screw up it's JULIES fault! LOL
Yes, Dan. I left the seeds in. I sliced them into pieces about 1/4 wide. I considered adding raisins, but opted against it. I only went with a gallon batch for now. I'm going to give Steve some of the peppers and then keep some for another batch, possibly with apple juice as Julie mentioned.

We shall see.

I pitched the yeast last night, I know it hasn't been 24 hours since kmeta, it was fermenting like crazy this morning.
 

Julie

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Here is the heat measure of different peppers. Cayenne are hotter than what I thought they were. I think this will in figuring how many pepper to put into a gallon jug since we three know what 30 cayenne taste like

Scoville Units Chile Pepper Heat Range
Sweet Bell 0
Sweet Banana 0
Pimento 0
Cherry 00 ~ 500
Pepperoncini 100 ~ 500
Sonora 300 ~ 600
El-Paso 500 ~ 700
Santa Fe Grande 500 ~ 750
NuMex R Naky 500 ~ 1,000
Coronado 700 ~ 1,000
TAM Mild Jalapeno 1,000 ~ 1,500
New Mexico 6-4 1,000 ~ 1,500
Espanola 1,000 ~ 2,000
Poblano 1,000 ~ 2,000
Ancho 1,000 ~ 2,000
Mulato 1,000 ~ 2,000
Pasilla 1,000 ~ 2,000
Anaheim 500 ~ 2,500
Sandia 500 ~ 2,500
NuMex Big Jim 1,500 ~ 2,500
Rocotillo 1,500 ~ 2,500
Pulla 700 ~ 3,000
NuMex Joe E. Parker 1,500 ~ 3,000
Bulgarian Carrot 2,000 ~ 5,000
Mirasol 2,500 ~ 5,000
Guajillo 2,500 ~ 5,000
Jalapeno 2,500 ~ 8,000
Chipolte 5,000 ~ 8,000
Long Thick Cayenne 6,000 ~ 8,500
Hot Wax 5,000 ~ 9,000
Puya 5,000 ~ 10,000
Hidalgo 6,000 ~ 17,000
Aji Escabeche 12,000 ~ 17,000
Serrano 8,000 ~ 22,000
Manzano 12,000 ~ 30,000
Shipkas 12,000 ~ 30,000
NuMex Barker's Hot 15,000 ~ 30,000
De Arbol 15,000 ~ 30,000
Jaloro 30,000 ~ 50,000
Aji 30,000 ~ 50,000
Tabasco 30,000 ~ 50,000
Cayenne 30,000 ~ 50,000
Santaka 40,000 ~ 50,000
Super Chile 40,000 ~ 50,000
Piquin 40,000 ~ 58,000
NuMex XX Hot 60,000 ~ 70,000
Yatsafusa 50,000 ~ 75,000
Red Amazon 55,000 ~ 75,000
Haimen 70,000 ~ 80,000
Chiltecpin 60,000 ~ 85,000
Thai 50,000 ~ 100,000
Merah 85,000 ~ 100,000
Tabiche 85,000 ~ 115,000
Bahamian 95,000 ~ 110,000
Carolina Cayenne 100,000 ~ 125,000
Kumataka 125,000 ~ 150,000
Bahamian 125,000 ~ 300,000
Jamaican Hot 100,000 ~ 200,000
Birds Eye 100,000 ~ 225,000
Tepin (Wild) 100,000 ~ 265,000
Datil 1,000 ~ 300,000
Devil Toung 125,000 ~ 325,000
Fatalii 125,000 ~ 325,000
Orange Habanero 150,000 ~ 325,000
Scotch Bonnet 150,000 ~ 325,000
TigrePaw-NR 265,000 ~ 348,000
Rocoto / Manzano 225,000 ~ 350,000
Caribbean Red 120,000 ~ 400,000
Choclate Habanero 325,000 ~ 425,000
Red Savina Habanero 350,000 ~ 575,000
Dorset Naga 800,000 ~ 900,000
Naga Jolokia "Ghost Pepper" 800,000 ~ 1,041,000
Common Pepper Spray 2-3,000,000
Police Grade Spray 5,300,000
Homodihydrocapsaicin 8,600,000
Nordihydrocapsaicin 9,100,000
Pure Capsaicin 15-16,000,000
 

ffemt128

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Thanks for the listing Julie. So this may not come out as hot as yours. I figured do this batch and adjust accordingly for the next one.
 

Runningwolf

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Here is my recipe:

Jalapeño Wine
Today
Apple juice for 6 gallons or more
6 cans of apple concentrate (to boost and layer flavors)
sugar 5 lbs to a 1.086abv
tannin 1.5tsp
acid blend 4tsp
ascorbic acid 1tsp (to help with oxidizing)
kmeta 1/4tsp
70 jalapenos

next day
2 pounds of raisins after fermentation starts
pectic enzyme 3tsp
yeast energizer 3 tsp
yeast nutrient 1.5 tsp
lalvin 1118 yeast
Today I added all of the above to make about 6.5 gallons so I have extra for topping. After stirring by hand I used the drill mixer also. I sliced the Jalapeno’s in ¼ slices and put in strainer bag with the seeds. I started a yeast starter with 2/3 of the must and 1/3 water to mix in tomorrow.
Tomorrow I will add the pectic enzyme, energizer, nutrient and yeast starter. I am holding off on adding the raisins till after the fermentation starts due to the sulphites in them.
 

Runningwolf

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I added 20 (50-70) more peppers after reading julies post. Again it will be all her fault. LOL
 

ffemt128

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I added 20 (50-70) more peppers after reading julies post. Again it will be all her fault. LOL
You'll be about in line with my batch at your ratio. Maybe slightly less. I think even though there are less peppers and Jalepaneo's aren't as hot according to the scale. This will be quite hot as to the size of the peppers compared to the averate cayene.

Of course I could be totally wrong and we will know in a few months.

Still looking forward to trying it out. We'll all have to get together and compare pepper wines....
 

Runningwolf

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Yeah this February you can all come up and melt the freaking snow off my deck! Doug, kinda funny looking back at your recipe I see you started with the same sg as me. I had about a 2 cups of sugar left and I thought ahh what the hell and I threw it in. I know thats what Troy would have done!

My starter is already starting so I will throw that in tonite with the rest of the chemicals. If the must is going good enough tomorrow I'll throw in the raisins also. This is if my temperature is good also. i have two brew belts on it. Between the apple concentrate and frozen peppers, ill have to be watching temps.



 

UglyBhamGuy

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Here is my recipe:

Jalapeño Wine
Today
Apple juice for 6 gallons or more
6 cans of apple concentrate (to boost and layer flavors)
...
So, you used 6 gallons juice and six cans of concentrate?

Just making sure i am reading correctly.
 

ffemt128

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Yeah this February you can all come up and melt the freaking snow off my deck! Doug, kinda funny looking back at your recipe I see you started with the same sg as me. I had about a 2 cups of sugar left and I thought ahh what the hell and I threw it in. I know thats what Troy would have done!

My starter is already starting so I will throw that in tonite with the rest of the chemicals. If the must is going good enough tomorrow I'll throw in the raisins also. This is if my temperature is good also. i have two brew belts on it. Between the apple concentrate and frozen peppers, ill have to be watching temps.



So what was your final starting sg? That's about how I cut my peppers also. I didn't freeze them first. I'm fermenting like crazy right now. It smells, believe it or not, quite nice right now.
 

Runningwolf

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So, you used 6 gallons juice and six cans of concentrate?

Just making sure i am reading correctly.
Bham, this is correct. I first put in 6 cans of concentrate and then enough apple juice to bring it up to about 6.5 gallons.
 

Runningwolf

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So what was your final starting sg? That's about how I cut my peppers also. I didn't freeze them first. I'm fermenting like crazy right now. It smells, believe it or not, quite nice right now.
Doug, I only froze mine because I wasn't positive when I was going to start. As I told you Saturday, I ordered a OB Green Apple kit off of George and I was going to use that for my base. I then heard those kits can be kind of weak so I decided to go this route instead. My final starting sg after using the stir mix was 1.086. Thats why I was surprised when I saw you had the same sg.

 

ffemt128

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Doug, I only froze mine because I wasn't positive when I was going to start. As I told you Saturday, I ordered a OB Green Apple kit off of George and I was going to use that for my base. I then heard those kits can be kind of weak so I decided to go this route instead. My final starting sg after using the stir mix was 1.086. Thats why I was surprised when I saw you had the same sg.

If 1086 hits on the big 4 or whatever 4 digit number the Pa Lottery has now, I'm going to smack myself for not going out and playing the lottery.

I didn't see the apple juice in addition to the 6 cans of concentrate, read right over it. That may be the reason for UBG's question abt the # of cans.
 

xanxer82

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I left the seeds in mine. Only made 1 gallon and boy is it SPICY!!!!!
:se
 

djrockinsteve

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The Jalapeno wine that you had Dan was made from a green apple base.

Julie, those numbers, is that the number of drinks you have to have after tasting the Jalapeno wine???:):)
 

xanxer82

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If memory serves I used about 15 jalapenos. 1 lb of raisins and sg 1.075
 

Runningwolf

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If memory serves I used about 15 jalapenos. 1 lb of raisins and sg 1.075
Thanks, since there are so many of us are making it I thought this would be a good thread for someone to look back on in the future that would like to make it. Lots of ideas and choices here.
 

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