I did something a little different for my last batch. I did a cold soak in
a refrigerator in a 5 gallon bucket for about a week before I started
fermentation. That REALLY boosted the flavor extraction.

Robert


"pp" wrote in message
...
On Feb 20, 9:55 am, wrote:
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.

Jack Keller has a jalapeno wine recipe on his site, you might want to
look at it. The version with seeds is plenty hot.

There is a winery here in BC that makes a dessert white (grape) wine
with a hot pepper in the bottle, it's quite dramatic look. Not sure if
they use hot peppers during fermentation as well. No issues with
preserving the pepper inside - there is no air so nothing bad can
happen to it.

I'd use fresh peppers.

Pp