WineyTexan
Member
- Joined
- Oct 16, 2010
- Messages
- 35
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I'm going to make a trial 1 gallon batch of Jalapeno Wine. Any suggestions on how many peppers to use? The recipe calls for 16 large or 8 for less heat. That's a big difference. My neighbor grew these Jalapenos and they seem very mild so I was thinking about going with the 16.
I'm new at wine making and I have never taken an acid reading. When should I do this step and what should the acid level be for a Jalapeno Wine?
I thought I'd just gradually add sugar until my SG was 1.090. Is this about where I want it?
I'm new at wine making and I have never taken an acid reading. When should I do this step and what should the acid level be for a Jalapeno Wine?
I thought I'd just gradually add sugar until my SG was 1.090. Is this about where I want it?