Finally tasted my Jalapeños wine

Jalapeño wine? That's for children. Try Habanero wine next time. That'll kick your _ass_! :^D

Señor Tom S

LOL! Well, I'll admit they do take a bit of acclimatizing to work up to - sort of like training to climb Everest. ;^) Even then, if you aren't careful, they can hurt you. Still, they have a very unique aroma and flavor - even among peppers. IOW they're not just about heat, but they sure do have that in great abundance!

Tom S

I have grown habenero peppers for the last three years. Last year I had a bumper crop with Red Savina habeneros and will not grow any for a few years.

There is ground habeneros on the dinner table along with garlic and black pepper. My wife is the only one who does not use it. If you use them for the heat, they will hurt you. You have to find the border between the flavor and the heat AND stay on the flavor side.

Dick

This is getting OT, but I find that a roughly equal parts mixture of Habaneros, garlic and fresh rosemary, all ground up in a small food mill and covered with olive oil, is very nice to have on hand to add to many dishes. You can add a teaspoon (or whatever) to marinade, salad dressing, stews, chili, pasta sauces, etc. to _zip_ up the flavor!

Tom S

I used 12 for 1 gallon!!!

I made a batch of this about a month ago.

My recipe was as follows

I think that was it.

I put everything in a blender and liquefied. The wine so far has turned out pretty well, I used it along with some other spices to marinade some chicken the other day. It turned out pretty good but It does pack quite a punch. I think I will use it for mostly cooking.

The only thing I would have done differently would be to use a straining bag instead of just dumping all the liquified pulp directly into the primary. It makes it kind of difficult to rack.

David

I assume this was for one gallon?

What is Welch's Niagara concentrate?

oh, yeah.

Sorry, Welch's Niagara Frozen Concentrate. I added a can of frozen white grape juice from concentrate. You know the little cans of frozen juice you find in the freezer isle of the grocery store?

Thanks,

David

O.I. C. I was thinking it was concentrated juice, just did not know what kind. The very first wine I attempted years ago was with Welch's White Grape juice. It is supposedly 100% grape juice. The wine was drinkable, glad I only made one gallon though. I fermented it in an old brown glass Clorox bottle from back in the 50s. I used bread yeast...Euuuuuuwwwwwwwww.....

well, there are two different kinds... there's welch's 100% white grape concentrate - frozen. then there's welch's white grape cocktail - NOT 100%.

Don't use the second, but the first. And you probably should do more than just bread yeast, but balance with tannin, acids, etc... - check Jack Keller's website for a recipe for welch's wine

Rick

Thanks, that was my first wine years ago. I learned a lot since then. And, a lot from Jack too.

This just reminded me of some cranberry/cherry juice that is 20% juice. It's dee-lish and I can get oodles of it cheap; is it worth pursuing? The first thing I thought when I tasted it was "Wow! This would make great wine!" Anybody here make cranberry wine or combinations? Bob

-- "The strangest living boy that you could ever wish to see... that's me!" -Tubeway Army "The Machman"

Bob - I've made cranberry wine out of grocery store cranberries a couple of times. Sort of followed the recipes found on Jack Kellers site. Then, before bottling, I've blended with some non-oaked, white wine and a little sugar to balance the wine. Makes a nice red wine for Thanksgiving.

Bill Frazier Olathe, Kansas USA

hehehehehe I am

I marinaded some chicken with it, then grilled it. Oh, it was so good!!!!!