Jalapeno wine

I made this over a year ago. The fire is integrated. Mine is SOOOOOO HOTTTTT. I hope with aging it will lighten up on me.

Frank ATF Home Brew Club New Bern NC

The capsicum will dissolve in the alcohol. There isn't enough of it to form an oil layer.

BTW, if you want it *hot*, make it with Habaneros next time! ;^D

Tom S

The only thing I removed was the stem. I did want heat and I sure got it!!

Frank

Greg, looks like they answered your questions already. For the record, there are jalapenos with varying degrees of heat. Texas A&M even developed one with almost no heat, so it is helpful to eat one of the chiles before using them for wine -- just to know what to expect. However, even without heat, I think the flavor of the jalapeno is well worth having in itself.

Jack Keller, The Winemaking Home Page

I did bite one first . They were plenty hot . I actually eat a lot of them quite often . I guess that I just expected the wine to be hotter . The next 5 gallons will be done with half the seeds still in them .

Jack, I have some white wine made from mediocre grape juice. Can I now flavor it by adding jalapenos at this late date? Thanks Tim

Tim, I already answered you yesterday by email. Yes, and you will get some of the heat by doing this, but not the flavor of the jalapenos themselves. Yhat requires fermentation or infusion.

Jack Keller, The Winemaking Home Page