On Feb 20, 9:55*am, wrote:
> I've been challenged by a friend to make a Habenero/Pineapple wine.
> The desired end result is a cooking wine that's just a little too
> potent to drink without dilution, and with some sweetness and
> pineapple flavor retained.
>
> I haven't found a recipe specifically for this, but I could wing-it
> and merge recipes for pineapple and jalapeño. I have several questions
> though.
>
> 1) Will the presence of a significant quantity of capsaicin hinder the
> fermentation process?
>
> 2) Would fresh or dried peppers be best for this?
>
> 3) Has anyone tried bottling a cooking wine like this with a pepper in
> the bottle?
>
> 4) How many peppers would produce the desired level of heat? (slightly
> too hot to drink)
>
> Thanks in advance for your input.
>
> Greg G.

Jack Keller has a jalapeno wine recipe on his site, you might want to
look at it. The version with seeds is plenty hot.

There is a winery here in BC that makes a dessert white (grape) wine
with a hot pepper in the bottle, it's quite dramatic look. Not sure if
they use hot peppers during fermentation as well. No issues with
preserving the pepper inside - there is no air so nothing bad can
happen to it.

I'd use fresh peppers.

Pp