Jalapeno Pepper Wine

[Julie]

I filtered the Jalapeno Pepper wine and bottled it this evening. It looks great if I do say so myself. Can't wait to try a little later on. I ended up with 19 375 ml bottles from my 2 gallon batch.

Hey I got your text, love the labels and I see you are drinking it

 

[Runningwolf]

just what Julie said. Looking good, why don't you post them on here?

 

[ffemt128]

I will post the pictures, I need to take one with a regular camera rather than the crappy camera on the phone. I'll take a picture tonight with a sample glass again today.

The taste of the pepper wine is superb if you can describe pepper wine as superb. Initial taste as wine hits your tounge is sweet with a hint of grapes, as the wine moves towards the back of you toungue the heat intensifies to a moderate spiciness. I'm quite happy.

As for the label, here's what we chose. Plain and simple.

 

[ffemt128]

I think if I venture out to Giant Eagle today or this weekend I'll be picking up more juice. Looking forward to getting another batch of this going. I think I'll add a couple hot banana peppers to this batch and see if there is any change in taste.

 

[Runningwolf]

Doug I am also thinking of doing another batch. Everyone that I have given some to either love it or just laugh. I still have a boat load of Jalapeno's frozen and I think after Christmas I'll start another batch when I have a few carboys free.

 

[ffemt128]

Doug I am also thinking of doing another batch. Everyone that I have given some to either love it or just laugh. I still have a boat load of Jalapeno's frozen and I think after Christmas I'll start another batch when I have a few carboys free.

I think I have 2 bags of 24 in the freezer and a large bag of the Hot banana peppers we bought at Janoski's Farm market. May improvise and go for a 3 gallon batch.

 

[djrockinsteve]

I think after Christmas I'll start another batch when I have a few carboys free.

If you don't quit going to Walker's you won't have any carboys free.

I had to order more airlocks and chemicals off of George. I'm going to have to start ordering this stuff by the gross.

 

[Julie]

Well I had made two different one gallon batches. One batch had 5 habernaros in white grape juice and the other one had 5 medium banana peppers in a raspberry wine. My brother stopped down last night so naturally we had to taste. The 5 habernaro was hotter than last year's 30 cayenne pepper wine and the raspberry was just as hot as hte 5 habernaro and both were fantastic. Will let these two age some more and I have 3 one gallon jugs empty so I think I need to make some more different kinds of hot pepper wine.

 

[Julie]

The habernaro/white grape has toned done nicely, it is very drinkable, nice sweet taste then a burn but not an unbearable burn. I wanted to bottle tonight but there was still some sediment in the bottom of the bottle so racked instead, did the same with the medium banana pepper/raspberry, I'll be tasting that after I am done with this glass.

 

[ffemt128]

The habernaro/white grape has toned done nicely, it is very drinkable, nice sweet taste then a burn but not an unbearable burn. I wanted to bottle tonight but there was still some sediment in the bottom of the bottle so racked instead, did the same with the medium banana pepper/raspberry, I'll be tasting that after I am done with this glass.

Want me to run the filter out to you to borrow? I filtered my Pepper wine. I need to start another 2 or 3 gallon batch. This is good and we do a small (shot glass) of it each night. Won't last long. Before Xmas my son and I did a comparison Dan's and Our's. After finishing a bottle of each we decided they were tied. Dan's has a little more burn, mine was a little smoother on the initial taste.

Next batch will consist of 25 Jalepano peppers and 8 Hot Banana Peppers. This will leave me enough for another 3 gallon batch mid summer. This may be the start for the new year.

 

[Julie]

You know the health benefits of drinking a small amount every night is phenomenal, very healthy to do this. Thanks but I don't think I need the filter. It is only 1 gallon and I am willing to wait. The medium banana pepper/raspberry was started about a month after the habernaro and you would not believe how much hotter it is. So I'm thinking at least another month of aging before that smooths out.

 

[djrockinsteve]

Here is an update on my Jalapeno wine. I made 5 gallons from 40 jalapeno peppers, medium size. Added some raisins (1 cup I believe) and used a white apple for the base.

It's been aging and last night I sweetened a sample of it with inverted sugart to 1.020. It was drinkable but too strong. I added to my 5 gallons 4 cans of apple concentrate (old Orchard) and enough inverted sugar to reach 1.020. Now It's A Party!

I figure I'll let it rest awhile before we sample it again and then bottle hopefully. I used 40 peppers and it's potent, Dan and Doug you used more, wow!

Now I just have to work up a label for it.

 

[Runningwolf]

I only used ten per gallon. Be careful you don't smooth it out too much. It is a phenomenal cooking wine. The burn does not stick but the flavor does. I had to remove mine from the freezer when I was cold stabilizing as it defrosted the freezer.

 

[djrockinsteve]

I used 7 per gallon and started with a 6 gallon batch. Trust me even with an airlock on I can smell it across the room.

 

[Runningwolf]

But it is a good smell. Wait till you feel the burn on the way out!

 

[Love_in_Texas]

Definitely following this thread!

 

[Runningwolf]

Definitely following this thread!

My cat fell in the primary, but please don't tell father Al

 

[djrockinsteve]

How about this art for a Jalapeno label?

 

[Runningwolf]

I like it!

 

[Love_in_Texas]

Soooo you just gave me an idea!