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

Or our method :
To 1000# Muscat canelli grapes , add 150# Jalapenos ground through a meat
grinder , ferment as usual and age 1 year before bottling .
Sell for 14 buck a bottle and can't keep it on the shelf .
Greg

"Donny Tyler" wrote in message
...
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

"Donny Tyler" wrote in message
...
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

An alternate way of making:

Take ANY wine and add peppers and seeds to taste. Recork or stopper and let
set until you get the hotness you desire.

Donny,
That has to be wicked hot. I made one as a mead for drinking and used
similar proportions of peppers but made it to 5 gallons eventually to
get it drinkable. It's pepper season again, I bet if I turned your
style into vinegar it would be fantastic. I'm going to try it.

Joe

"Joe Sallustio" wrote in message
oups.com...
Donny,
That has to be wicked hot. I made one as a mead for drinking and used
similar proportions of peppers but made it to 5 gallons eventually to
get it drinkable. It's pepper season again, I bet if I turned your
style into vinegar it would be fantastic. I'm going to try it.

Joe

You are probably right but as Paul suggests you can use good wine vinegar,
add peppers to it and make a delightful hot vinegar and use the pickled
peppers as well. We pick wild birds eye peppers specifically for that
purpose. Now it would be interesting if you found that there was a
difference in pepper wine and wine with peppers add or vinegar made from
pepper wine and vinegar with pickled peppers.

Ray

I have room for that experiment... Sounds like a good idea.

Joe

I have room for that experiment... Sounds like a good idea.

Joe