Sorry, Welch's Niagara Frozen Concentrate. I added a can of frozen white
grape juice from concentrate. You know the little cans of frozen juice you
find in the freezer isle of the grocery store?

Thanks,

David




"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"!
~~~~~~~~~~~~~~~~~~~~~~~~




"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?

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"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"!
~~~~~~~~~~~~~~~~~~~~~~~~




"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

"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"!
~~~~~~~~~~~~~~~~~~~~~~~~




"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

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"!
~~~~~~~~~~~~~~~~~~~~~~~~




"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?

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Sorry, Welch's Niagara Frozen Concentrate. I added a can of frozen white
grape juice from concentrate. You know the little cans of frozen juice
you
find in the freezer isle of the grocery store?

Thanks,

David



O.I. C. I was thinking it was concentrated juice, just did not know what
kind. The very first wine I attempted years ago was with Welch's White Grape
juice. It is supposedly 100% grape juice. The wine was drinkable, glad I
only made one gallon though. I fermented it in an old brown glass Clorox
bottle from back in the 50s. I used bread yeast...Euuuuuuwwwwwwwww.....

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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"!
~~~~~~~~~~~~~~~~~~~~~~~~




"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?

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Sorry, Welch's Niagara Frozen Concentrate. I added a can of frozen white
grape juice from concentrate. You know the little cans of frozen juice
you
find in the freezer isle of the grocery store?

Thanks,

David



O.I. C. I was thinking it was concentrated juice, just did not know what
kind. The very first wine I attempted years ago was with Welch's White Grape
juice. It is supposedly 100% grape juice. The wine was drinkable, glad I
only made one gallon though. I fermented it in an old brown glass Clorox
bottle from back in the 50s. I used bread yeast...Euuuuuuwwwwwwwww.....

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

well, there are two different kinds...
there's welch's 100% white grape concentrate - frozen.
then there's welch's white grape cocktail - NOT 100%.

Don't use the second, but the first.
And you probably should do more than just bread yeast, but balance with
tannin, acids, etc... - check Jack Keller's website for a recipe for welch's
wine

Rick




"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"!
~~~~~~~~~~~~~~~~~~~~~~~~




"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?

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Sorry, Welch's Niagara Frozen Concentrate. I added a can of frozen white
grape juice from concentrate. You know the little cans of frozen juice
you
find in the freezer isle of the grocery store?

Thanks,

David



O.I. C. I was thinking it was concentrated juice, just did not know what
kind. The very first wine I attempted years ago was with Welch's White
Grape juice. It is supposedly 100% grape juice. The wine was drinkable,
glad I only made one gallon though. I fermented it in an old brown glass
Clorox bottle from back in the 50s. I used bread
yeast...Euuuuuuwwwwwwwww.....

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

well, there are two different kinds...
there's welch's 100% white grape concentrate - frozen.
then there's welch's white grape cocktail - NOT 100%.

Don't use the second, but the first.
And you probably should do more than just bread yeast, but balance with
tannin, acids, etc... - check Jack Keller's website for a recipe for welch's
wine

Rick




"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"!
~~~~~~~~~~~~~~~~~~~~~~~~




"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?

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Sorry, Welch's Niagara Frozen Concentrate. I added a can of frozen white
grape juice from concentrate. You know the little cans of frozen juice
you
find in the freezer isle of the grocery store?

Thanks,

David



O.I. C. I was thinking it was concentrated juice, just did not know what
kind. The very first wine I attempted years ago was with Welch's White
Grape juice. It is supposedly 100% grape juice. The wine was drinkable,
glad I only made one gallon though. I fermented it in an old brown glass
Clorox bottle from back in the 50s. I used bread
yeast...Euuuuuuwwwwwwwww.....

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"Rick Vanderwal" wrote in message
...
well, there are two different kinds...
there's welch's 100% white grape concentrate - frozen.
then there's welch's white grape cocktail - NOT 100%.

Don't use the second, but the first.
And you probably should do more than just bread yeast, but balance with
tannin, acids, etc... - check Jack Keller's website for a recipe for
welch's wine

Rick




Thanks, that was my first wine years ago. I learned a lot since then. And, a
lot from Jack too.

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"Rick Vanderwal" wrote in message
...
well, there are two different kinds...
there's welch's 100% white grape concentrate - frozen.
then there's welch's white grape cocktail - NOT 100%.

Don't use the second, but the first.
And you probably should do more than just bread yeast, but balance with
tannin, acids, etc... - check Jack Keller's website for a recipe for
welch's wine

Rick




Thanks, that was my first wine years ago. I learned a lot since then. And, a
lot from Jack too.

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"Rick Vanderwal" wrote in message
...
well, there are two different kinds...
there's welch's 100% white grape concentrate - frozen.
then there's welch's white grape cocktail - NOT 100%.

This just reminded me of some cranberry/cherry juice that is 20% juice.
It's dee-lish and I can get oodles of it cheap; is it worth pursuing? The
first thing I thought when I tasted it was "Wow! This would make great
wine!"
Anybody here make cranberry wine or combinations?
Bob
--
"The strangest living boy that you could ever wish to see...
that's me!" -Tubeway Army "The Machman"

This just reminded me of some cranberry/cherry juice that is 20% juice.
It's dee-lish and I can get oodles of it cheap; is it worth pursuing? The
first thing I thought when I tasted it was "Wow! This would make great
wine!"
Anybody here make cranberry wine or combinations?
Bob

Bob - I've made cranberry wine out of grocery store cranberries a couple of
times. Sort of followed the recipes found on Jack Kellers site. Then,
before bottling, I've blended with some non-oaked, white wine and a little
sugar to balance the wine. Makes a nice red wine for Thanksgiving.

Bill Frazier
Olathe, Kansas USA

See: http://www.welchs.com/healthy/health_white.html It's white grape
juice from the Niagra variety of grapes.

Welch's is a grape co-operative founded here in the Northeastern US,
they were founded by a prohibitionist Dr. Welch; interesting twist,
isn't it?

I follow your logic on wine being based on grapes but country wines are
never made with grapes alone (if at all) by definition and it is not
common for someone to argue they are not wine.

I have a Jalapeno Mead that is hot but not cloyingly so. I am very
satisfied with where it is, it's not going to kill anyone. If you
don't like hot food it's not for you, but if you do I can see this
going well with a lot of foods and the cooking possibilities are
endless... I have 5 gallons going, it should be ready in a year.

Joe





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

Johnny Mc wrote:
Well, it was about 6 months ago, that I made the jalape=F1o wine. It
was jack
Keller's the blue ribbon recipe, but I about tripled the jalape=F1os.
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 jalape=F1os outside this time!!!! It burned my eyes and throat
doing it in
the kitchen.

--
Just Brew It!
Johnny Mc

I started my first jalepeno wine a few weeks ago also.5 gallon batch.
I took most of the seeds out. Seems like it will be very tasty!
Have you cooked with it yet? I hope it will be good enough for gift
giving.

Cork-N-Cap

"Cork-N-Cap" wrote in message
oups.com...
Johnny Mc wrote:
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

I started my first jalepeno wine a few weeks ago also.5 gallon batch.
I took most of the seeds out. Seems like it will be very tasty!
Have you cooked with it yet? I hope it will be good enough for gift
giving.

Cork-N-Cap


I marinaded some chicken with it, then grilled it. Oh, it was so good!!!!!

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~