I've been challenged by a friend to make a Habenero/Pineapple wine.
The desired end result is a cooking wine that's just a little too
potent to drink without dilution, and with some sweetness and
pineapple flavor retained.

I haven't found a recipe specifically for this, but I could wing-it
and merge recipes for pineapple and jalapeño. I have several questions
though.

1) Will the presence of a significant quantity of capsaicin hinder the
fermentation process?

2) Would fresh or dried peppers be best for this?

3) Has anyone tried bottling a cooking wine like this with a pepper in
the bottle?

4) How many peppers would produce the desired level of heat? (slightly
too hot to drink)

Thanks in advance for your input.

Greg G.