I started a jalapeno wine from a recipe on Jack's site. Because I
have been traveling 6 days a week, I just mixed everything together
and then added yeast. I stirred it pretty well then went out of town
for a week. I was still bubbleing away at that point with a 4" thick
layer of jalapenos and rasins. I stirred it every few hours for the
next day and then went out of town for another 6 days.

Now, it is still bubbeling. After I stirred it again, I took a SG
reading and it was around 1.07 and tasted like sugar water (well like
sweet liquid fire, actually :-).

At this point, should I filter the rasins and peppers and then let the
juice ferment out, or is there more that need to get out of the
rasins? I used black rasins instead of golden ones, so it is a nice
murky brown right now. Hopefully that should go away with time!

Thanks!

Alex.