I started a 1/2 gallon batch of Jalapeno Wine last evening, and it should be ready to bottle on or around Christmas time. It will be just what I will need to keep warm on our cold Pittsburgh evenings come January. For once I actually stuck to the original recipe, of which all credit goes to Jack Keller. Well, I only made a half batch… But the proportions are spot on to his recipe. I used 6 medium jalapenos I picked fresh from my garden just before I made the wine. Some notes:
- I know jalapeno’s are low in SHUs but OH MAN… My eyes were watering just from the smell! They are potent! Maybe it’s the MiracleGro?! I’ll easily have another 12-18 peppers from that one plant so I may make another batch later on. Maybe some Jalapeno Mead (capsicumel) or I’ve also seen Apple-Jalapeno recipes as well.
- I used Sunmaid Golden Raisins that I know had some preservatives in them. I hope the yeast is OK to go. I’ll be keeping an eye on that. I pitch the yeast this evening, pursuant to the directions. I am using Champagne yeast and will use at leasy 1/2 a packet so hopefully the fermentation takes off.
- The must itself is a crazy green color! I can’t wait to see the finished wine! I’ll post a pic on the recipe page later on.
- I used a throw-away primary. It’s basically a 1 gallon Dannon water jug that I cut the top off of. I didn’t want any of that potent pepper in my good primary buckets. Not sure if I am being over-cautious or not?
- Check out the recipe page HERE.
Stay tuned for updates. Also, I will be adding the recipe to the recipes page where all my later updates will be attached. I also made some braggot last night… A post on that will follow soon.
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