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.

Just a follow up on some Jalapeno I made last year. I used more chiles
than Jack's recipe, which is good and bad. For flavoring, a little
goes a long way. This is good. For making bloody marys, this is bad.
You cannot add enough wine to the tomato juice to make a real
alcoholic drink. If a buzz is what you want, an addition of alcohol is
necessary. Otherwise, its pretty much a virgin mary. Which is good
too.
Tim

Alex,

If you did not chop or mince the raisins, you are not getting much out
of them except color. If you did as instructed, you can discard them
after 7-10 days. You still have almost 2% residual sugar, so I would
wait a bit.

I used black rasins instead of golden ones, so it is a nice
murky brown right now. Hopefully that should go away with time!

The color will not go away. That is why 95% of my recipes that call
for raisins specify golden raisins (even for red wines). My jalapeno
wines are all white wines, from light straw to golden.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

(Jack Keller) wrote in message om...
Alex,

If you did not chop or mince the raisins, you are not getting much out
of them except color. If you did as instructed, you can discard them
after 7-10 days. You still have almost 2% residual sugar, so I would
wait a bit.

I used black rasins instead of golden ones, so it is a nice
murky brown right now. Hopefully that should go away with time!

The color will not go away. That is why 95% of my recipes that call
for raisins specify golden raisins (even for red wines). My jalapeno
wines are all white wines, from light straw to golden.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Yes, I did mince the rasins in the blender before I mixed them in. I
will be out of town for another 4 days, hopefully it will be done by
then.

Too bad on the color. Next time I'll know and follow directions!

Thanks for the great advice on this and many other threads!

Alex.