This wine is not for the faint of heart,,,,,,it is hot and stays hot,,,,,but
makes a great marinade for bbq, meat or chicken...enjoy.

To make this wine hot enough to melt the fillings in your teeth, leave the
seeds. For a milder, tamer version, remove the seeds.

12 fresh Jalapeno Peppers 1/2 teaspoon
Pectic Enzyme

1 box raisins (15 oz.size.) Water to one
gallon

2 pounds of sugar 1 campden
Tablet ( crushed up )

1 1/2 teaspoons Acid Blend Wine yeast
starter

In a blender, using a cup of water, chop the raisins and the peppers. (use
rubber gloves while handling the peppers ) Put into the primary fermenting
vessel along with enough water to total one gallon. Add the crushed Campden
table and let stand 24 hours in the covered container. And in the mean time
make up the yeast starter.

After the 24 hours are up, add the pectic enzyme, the yeast starter, half
the sugar, and the acid blend. Ferment on the pulp, stirring every days,
for 5 to 7 days, then strain, add the rest of the sugar , and put into the
fermentation jug. Attach an air lock and ferment as usual, as in Wine
Method..

Hardly ever gets cold here in South Texas, but this stuff will warm up just
about anything......Have fun with it....dlt