Jalapeno Wine Recipe D.I.Y.

Jalapeno Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Jalapeno Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Jalapeno Wine Recipe’s in the world.

Ingredients

Step 1

• 12 fresh Jalapeno Peppers
• 1 box white raisins (15 oz. size)
• 10 drops liquid Pectic Enzyme
• Water to one gallon
• 2 lbs. sugar
• 1 1/2 tsp. Acid Blend
• 1 Campden Tablet
• 1 tsp. Super Ferment Yeast Nutrient

Step 2

• Montrachet Wine Yeast

Instructions

 Equipment

• Primary fermenter (carboy)
• stirring spoon
• hydrometer,
• straining bag
• siphon tubing kit
• 1 gallon carboy or jug
• an airlock and bung
• Sanitizer
• (A thermometer and brewing belt may be used to monitor and control temperature.)

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Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Put on gloves, place in a blender pour in a cup of water add in raisins and jalapeno peppers blend till shredded but don’t turn to a mush.

If you desire a milder, less spicy-hot wine, remove the seeds and membrane from inside the peppers first..

Put Into the primary fermenter along with enough water to total a gallon.

Add the crushed Campden tablet, acid blend, sugar.

Stir well to dissolve sugar, cover and forget about it for 12 hours.

Wait 12 hours, then you will add your prepared yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. At a minimum wait 3 months!

Other Great Things To Know

• Apple Wine Recipe D.I.Y.
• Pomegranate Wine Recipe D.I.Y.
• Mango Wine Recipe D.I.Y.
• What Yeast To Use For Fruit Wine
• Different Types Of Sugar You can Use In A Liqueur
• Which Liqueur To Choose When Making A Party

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Shutterbug75 from Pixabay

Binyomin Terebelo

I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.