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jalapeno wine

I started a jalapeno wine from a recipe on Jack's site. Because I have been traveling 6 days a week, I just mixed everything together and then added yeast. I stirred it pretty well then went out of town for a week. I was still bubbleing away at that point with a 4" thick layer of jalapenos and rasins. I stirred it every few hours for the next day and then went out of town for another 6 days.

Now, it is still bubbeling. After I stirred it again, I took a SG reading and it was around 1.07 and tasted like sugar water (well like sweet liquid fire, actually :-).

At this point, should I filter the rasins and peppers and then let the juice ferment out, or is there more that need to get out of the rasins? I used black rasins instead of golden ones, so it is a nice murky brown right now. Hopefully that should go away with time!

Thanks!

Alex.

Reply to
Alex Brewer
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Just a follow up on some Jalapeno I made last year. I used more chiles than Jack's recipe, which is good and bad. For flavoring, a little goes a long way. This is good. For making bloody marys, this is bad. You cannot add enough wine to the tomato juice to make a real alcoholic drink. If a buzz is what you want, an addition of alcohol is necessary. Otherwise, its pretty much a virgin mary. Which is good too. Tim

Reply to
Tim McNally

Alex,

If you did not chop or mince the raisins, you are not getting much out of them except color. If you did as instructed, you can discard them after 7-10 days. You still have almost 2% residual sugar, so I would wait a bit.

The color will not go away. That is why 95% of my recipes that call for raisins specify golden raisins (even for red wines). My jalapeno wines are all white wines, from light straw to golden.

Jack Keller, The Winemaking Home Page

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Reply to
Jack Keller

Yes, I did mince the rasins in the blender before I mixed them in. I will be out of town for another 4 days, hopefully it will be done by then.

Too bad on the color. Next time I'll know and follow directions!

Thanks for the great advice on this and many other threads!

Alex.

Reply to
Alex Brewer

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