"Johnny Mc" wrote in message ...
Well, it was about 6 months ago, that I made the jalapeño wine. It was
jack
Keller's the blue ribbon recipe, but I about tripled the jalapeños. It
was
hot as hell, but it was very good. I am considering entering it in a beer
competition under experimental, hehehehehe
I bet it will make the judges break out in a sweat and cry, hehehehehe I
am
going to have to make 5 gallons of this stuff I guess. I am going to boil
the jalapeños outside this time!!!! It burned my eyes and throat doing it
in
the kitchen.

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
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"David J." wrote in message
...
I made a batch of this about a month ago.

My recipe was as follows

13 jalapenos
1 can Welch's Niagara concentrate
1 tsp pectic enzyme
2 tsp yeast nutrient
1 cup of raisins
2 1/2 lbs of sugar.

I think that was it.

I put everything in a blender and liquefied. The wine so far has turned
out pretty well, I used it along with some other spices to marinade some
chicken the other day. It turned out pretty good but It does pack quite a
punch. I think I will use it for mostly cooking.

The only thing I would have done differently would be to use a straining
bag
instead of just dumping all the liquified pulp directly into the primary.
It makes it kind of difficult to rack.

David



What is Welch's Niagara concentrate?

How can you say this would be called "wine" - more like fire water to
blow your head off? Is this dangerous stuff? What exactly is Welch's
Niagara concentrate?

I think the term "wine" is used very loosely - wine to my mind is
normally made from grapes from various regions of the world