Quote:
Originally Posted by
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 jalapeņo. 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.
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Suggest you make Pineapple Wine Batch and Habanero Wine Batch and blend the two meet your taste objectives. I use 1 lb Fresh Habanero peppers with 1 lb rasins for body. This wine is too hot for most to drink but you should be able to drink a cooking wine. Pineapple per Jack Keller recipe using 2 Pineapples per gallon.
Item 1 Not that I can tell.
Item 2. Fresh would be best as dried Habanero is hazrdous to make and use,
Item 3 Suggest you fork the pepper to allow wine in.
Item 4 What is your tolerance for heat? I have made a gallon wine with 16 Jalapenos and 1 Habanero using Rasins for body.