**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.**

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

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CAUTION !!!!!! USE RUBBER GLOVES WHEN WORKING WITH THESE PEPPERS!!!!! OR YOU WILL BLISTER YOUR HANDS !!!!!
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PROCEDURE:
1. 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.
2. Add the crushed Campden tablet, acid blend, sugar, and let stand 24 hours in covered container. Stir several times during this 24 hours.
3. The next day add the pectic enzyme, the yeast, and nutrient. Ferment on the pulp, stirring every day for 5 - 7 days.
4. 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.
5. Bottle when clear and stable (generally after at least 2 - 3 months).