I agree with Joe. I made a 3-gallon batch of Jalapeno wine last
summer, using the proportions from Jack Keller's site. Four dozen
fresh peppers for 3 gallons of wine. I think it turned out pretty
well, but it does pack a serious punch. It's a wine for sipping,
slowly. Even my brother-in-law from Mexico, who was practically raised
on jalapenos, thinks it's plenty hot enough.

I think habanero peppers are interesting horticulturally, but are not
really "food". The rest of my family refers to them as "bio-hazard
peppers" . . .

Doug