Other than adding a pint of glycerin , how about some ides on additions for mouth feel . Keller has suggested bananas . How many ? What are we working with ???
Any suggestions ? Greg
Interesting question, I have never heard anyone concerned about mouth feel of Jalapeno wine. I would think time will contribute a lot to the drinking pleasure.
Man, you must be planning on one heck of a lot of marinade! I made a
3-gallon batch of Jalapeno wine using Jack's recipe, and that may last me for the rest of the decade . . .
bananas, I'd guess somewhere in the range of 1/2 lb to 1 lb of bananas per gallon would be a place to start.
Doug
I would also suggest substituting honey for some of the sugar. That was really nice in my sister's strawberry wine. Also, be sure the starting Brix is at least 23° or so or you won't get sufficient alcohol in the finished wine. Alcohol is an important aspect of "body".
Tom S
Greg, I was thinking that too. I made a batch of Jalapeno Mead and mead never lacks body. All mine used was honey, water and jalapenos; acid rise so much with my mead I quit correcting it ahead of time a few years back. I use about 4 pound of honey to make a gallon of base must, the gravity is around 1.080 to start. It's not too late to add honey at that gravity.
Mine is good straight, but like any mead time will improve it.
Joe
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