**This is a good cooking wine. Use it to marinate meat, or add it to stews or sauces. The process of fermentation mellows and smooths out the heat, and aging makes it refined.**
MINIMUM EQUIPMENT:
- Large food grade-quality plastic or earthenware crock (primary fermenter)
- 1 or more clean narrow-neck glass jugs (secondary fermenters)
- Fermentation locks for each secondary fermenter
- Plastic syphon tubing
- 5 "fifth" (750 ml.) wine bottles and corks for each gallon to be made
- Large plastic sheet or cover for primary fermenter
- Sodium metabisulfite to sanitize equipment and bottles
INGREDIENTS for each gallon of wine to be made:
- 12 fresh Jalapeno Peppers
- 1 box white raisins (15 oz. size)
- 10 drops liquid Pectic Enzyme
- Water to one gallon
- 2 lbs. sugar
- 1 1/2 tsp. Acid Blend
- 1 Campden Tablet or 1/8 tsp. Sodium Metabisulfite
- 1 tsp. Super Ferment Yeast Nutrient
- Montrachet Wine Yeast
CAUTION !!!!!! USE RUBBER GLOVES WHEN WORKING WITH THESE PEPPERS!!!!! (OR YOU WILL BLISTER YOUR HANDS !!!!!)
PROCEDURE:
- In the blender, using a cup of water, chop the raisins and the peppers. If you desire a milder, less spicy-hot wine, remove the seeds and membrane from inside the peppers first. (Remember your rubber gloves!). Put Into the primary fermenter along with enough water to total a gallon.
- Add the crushed Campden tablet, acid blend, sugar, and let stand 24 hours in covered container. Stir several times during this 24 hours.
- The next day add the pectic enzyme, the yeast, and nutrient. Ferment on the pulp, stirring every day for 5 - 7 days.
- After this first week, strain out pulp, and put into the jug. Attach an air lock and ferment as usual. Rack and clear as needed.
- Bottle when clear and stable (generally after at least 2 - 3 months).