Jalapeno wine receipe

This wine is not for the faint of heart,,,,,,it is hot and stays hot,,,,,but makes a great marinade for bbq, meat or chicken...enjoy.

To make this wine hot enough to melt the fillings in your teeth, leave the seeds. For a milder, tamer version, remove the seeds.

12 fresh Jalapeno Peppers 1/2 teaspoon Pectic Enzyme

1 box raisins (15 oz.size.) Water to one gallon

2 pounds of sugar 1 campden Tablet ( crushed up )

1 1/2 teaspoons Acid Blend Wine yeast starter

In a blender, using a cup of water, chop the raisins and the peppers. (use rubber gloves while handling the peppers ) Put into the primary fermenting vessel along with enough water to total one gallon. Add the crushed Campden table and let stand 24 hours in the covered container. And in the mean time make up the yeast starter.

After the 24 hours are up, add the pectic enzyme, the yeast starter, half the sugar, and the acid blend. Ferment on the pulp, stirring every days, for 5 to 7 days, then strain, add the rest of the sugar , and put into the fermentation jug. Attach an air lock and ferment as usual, as in Wine Method..

Hardly ever gets cold here in South Texas, but this stuff will warm up just about anything......Have fun with it....dlt