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

"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.

Jalapeño wine? That's for children. Try Habanero wine next time. That'll
kick your _ass_! :^D

Señor Tom S

Tom,
I have 5 gallons of Jalapeno mead going right now and have at least a
dozen Habeneros frozen I intended to add originally. I made the
mistake of eating one of those Habaneros when it was fresh as a reality
check. It was a reality check alright. I ate only the flesh; even
leaving the seeds and membrane behind was not enough to keep my head
from exploding. That is the reason it's Jalapeno instead of
Habanero...

I do feel an experimental wine coming on though, I can always convert
it to Habanero vinegar, or maybe a rocket fuel substitiute...

)

Joe

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

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

LOL! Well, I'll admit they do take a bit of acclimatizing to work up to -
sort of like training to climb Everest. ;^) Even then, if you aren't
careful, they can hurt you. Still, they have a very unique aroma and
flavor - even among peppers. IOW they're not just about heat, but they sure
do have that in great abundance!

Tom S

Tom S wrote:
"Doug" wrote:

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

LOL! Well, I'll admit they do take a bit of acclimatizing
to work up to - sort of like training to climb Everest. ;^)
Even then, if you aren't careful, they can hurt you. Still,
they have a very unique aroma and flavor - even among peppers.
IOW they're not just about heat, but they sure do have that
in great abundance!

I have grown habenero peppers for the last three years. Last
year I had a bumper crop with Red Savina habeneros and will
not grow any for a few years.

There is ground habeneros on the dinner table along with garlic
and black pepper. My wife is the only one who does not use it.
If you use them for the heat, they will hurt you. You have to
find the border between the flavor and the heat AND stay on the
flavor side.

Dick

"Dick Adams" wrote in message
...
There is ground habaneros on the dinner table along with garlic
and black pepper.

This is getting OT, but I find that a roughly equal parts mixture of
Habaneros, garlic and fresh rosemary, all ground up in a small food mill and
covered with olive oil, is very nice to have on hand to add to many dishes.
You can add a teaspoon (or whatever) to marinade, salad dressing, stews,
chili, pasta sauces, etc. to _zip_ up the flavor!

Tom S

"Doug" wrote in message
roups.com...
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


I used 12 for 1 gallon!!!

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "MEGA-SWILL"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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





"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 assume this was for one gallon?


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





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

That sounds REALLy good. I'm making that later.

Joe

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"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

oh, yeah.


"Bob" wrote in message
...

"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 assume this was for one gallon?


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





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

oh, yeah.


"Bob" wrote in message
...

"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 assume this was for one gallon?


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





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

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"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~