I put this on my Facebook today. Jalapeno wine from store to bottle.
The peppers were gorgeous.
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi1279.photobucket.com%2Falbums%2Fy537%2FDevlynMarie%2F20140913_131427_zpsa75cfe2d.jpg&hash=2af6413baf3c2d3b91fb5d4490bb61f2fc64a02b)
Go, yeast, go!
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi1279.photobucket.com%2Falbums%2Fy537%2FDevlynMarie%2F20140914_180004_zps8ceb5bcf.jpg&hash=42bfb6599f311b8582c69b003d161154b1e919b2)
I'll tell you right now, this is hot! These are 375 ml (12 oz) bottles.
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi1279.photobucket.com%2Falbums%2Fy537%2FDevlynMarie%2F20150118_142758_zps291add70.jpg&hash=13166d62311415792bb89be513960e5ec4c27fdb)
Dose that come with protonics
Nope, it removes everything from the tonsils down, no stomach medicine required.........because you'll have no stomach! >:-)
Hooooly crap that looks deadly lol. My ass hurts just looking at it.
Quote from: birkin on January 18, 2015, 07:50:52 PM
Hooooly crap that looks deadly lol. My ass hurts just looking at it.
So you'll take two, then?
I'd try it.
I'm not sure which end that stuff best comes out. :icon_flamed:
What's the best food pairing for that? I'm guessing it would go great with one of my infamous Jackasseroles...
Quote from: birkin on January 18, 2015, 07:50:52 PM
Hooooly crap that looks deadly lol. My ass hurts just looking at it.
That was my first thought too. Better eat some ice cream after drinking that, it might come in handy later >:-)
Quote from: Jill F on January 18, 2015, 08:53:45 PM
I'm not sure which end that stuff best comes out. :icon_flamed:
What's the best food pairing for that? I'm guessing it would go great with one of my infamous Jackasseroles...
The site I got the recipe from says it does wonders for spaghetti sauce, and I'm finding out tomorrow night. This has to be good in marinades and BBQ sauce. It also says it's a good sipping wine, and most people immediately wish they had made five gallons instead of one! I tasted it, the heat is instant because it's liquid, not unbearable, less heat than hot sauce. Then you taste the fruity part of the jalapenos, and the heat lingers a bit. There's a slight bitterness, that may mellow out. It doesn't require aging, there is no tannin in the recipe. It's ready to use!
good for you brave soul, I'll stick with green chili
Quote from: Eva Marie on January 18, 2015, 09:13:21 PM
That was my first thought too. Better eat some ice cream after drinking that, it might come in handy later >:-)
The Devyl she made sweet candy, took six days and nights to dream
On the Seventh day she rested, woke up early and made ice cream
P.O.T.U.S.A. - Candy
While we're on the subject of candy, I have all my ingredients gathered for cashew brittle. That makes the house smell like a carnival!
Marinade? Gahhh!!! I'm so coming over. *drools*
What's the alcohol content?
With the recipe and yeast I used, probably 8 - 12% It's fermented to dryness because sweet wines can ruin some dishes. Mango wine I try to leave sweet, and usually more alcohol so it doesn't spoil. I have pear, pomegranate, pineapple, and a green tea/ginger wine in process.
Quote from: Devlyn Marie on January 18, 2015, 09:27:02 PM
The site I got the recipe from says it does wonders for spaghetti sauce, and I'm finding out tomorrow night. This has to be good in marinades and BBQ sauce. It also says it's a good sipping wine, and most people immediately wish they had made five gallons instead of one! I tasted it, the heat is instant because it's liquid, not unbearable, less heat than hot sauce. Then you taste the fruity part of the jalapenos, and the heat lingers a bit. There's a slight bitterness, that may mellow out. It doesn't require aging, there is no tannin in the recipe. It's ready to use!
Winner! It was rotini with meat sauce, I used about half a cup? (I measure nothing!) Boy, did it smell good cooking. There was no heat eating it, but we all know there's one further testing station for jalapenos! :laugh:
Quote from: Devlyn Marie on January 19, 2015, 05:53:32 AM
With the recipe and yeast I used, probably 8 - 12% It's fermented to dryness because sweet wines can ruin some dishes. Mango wine I try to leave sweet, and usually more alcohol so it doesn't spoil. I have pear, pomegranate, pineapple, and a green tea/ginger wine in process.
I'm thinking about carne asada/fajitas marinade now.
Quote from: Jill F on January 19, 2015, 08:54:42 PM
I'm thinking about carne asada/fajitas marinade now.
Are you still planning on making that mead?
Quote from: Devlyn Marie on January 18, 2015, 05:37:39 PM
I put this on my Facebook today. Jalapeno wine from store to bottle.
The peppers were gorgeous.
Would you be so kind to post the recipe for the jalapeno wine?
Thanks
Marissa
Quote from: MarissaJ on February 13, 2015, 04:59:29 PM
Would you be so kind to post the recipe for the jalapeno wine?
Thanks
Marissa
Absolutely, here it is:
15 jalapenos, chopped
12 oz can white grape juice concentrate
2 lbs sugar
1 lemon
1 gallon water
1 tsp yeast nutrient
1/2 tsp pectic enzyme
1 Campden tablet, crushed
This was adapted from a recipe on Jack Keller's site. The store didn't have golden raisins at a price I liked, so I substituted white grape juice concentrate for $1.69 which is a price I like! I'm doing a guessing game on the sugar, the concentrate is about eight ounces worth, so I bumped up to a full gallon of water. It's not going to fit in a one gallon carboy, so I'll do a makeup bottle for topping off.
I pitched my yeast at noon, then went geocaching for a couple hours, it's frothing on top of the must now, so this show is on the road!
Wow. That looks awesome!
Thanks!
Marissa, I wasn't thinking and only posted the ingredients because that's what winemakers do. This follows standard winemaking procedures, I can find a link to them if you need it. It takes about three months, but can vary wildly.
Hugs, Devlyn
I should try it. Jalapeños are nothing for me but I like the taste.
I've got way too many Korean chili peppers kicking around. I should try a variant. I'll need to get my carboy out of storage. Unfortunately, it's 5 gallons. Whatever will I do with all that wine? ;)
I wonder what kind of cheese I should make to pair with this wine?
Something sweeter I would think, to help cancel the bite. Mozzarella with flecks of dried tomato comes to mind.
Quote from: LordKAT on March 02, 2015, 02:25:35 PM
Something sweeter I would think, to help cancel the bite. Mozzarella with flecks of dried tomato comes to mind.
The only dried tomatoes I've found are packed in oil, which keeps curds from binding together. I guess I'll just have to dry them myself!
Quote from: Anna++ on March 02, 2015, 02:39:37 PM
The only dried tomatoes I've found are packed in oil, which keeps curds from binding together. I guess I'll just have to dry them myself!
I dislike those sun dried tomatoes packed in oil.
Once a year, during tomato season, I'll make a huge batch of sun dried tomatoes using my dehydrator, and then individually pack and freeze them for later use.
Quote from: birkin on January 18, 2015, 07:50:52 PM
Hooooly crap that looks deadly lol. My ass hurts just looking at it.
HAHAHAHAHAHAHAHAHA!!! RIGHTT???
Quote from: Dee Walker on March 02, 2015, 12:28:31 PM
I've got way too many Korean chili peppers kicking around. I should try a variant. I'll need to get my carboy out of storage. Unfortunately, it's 5 gallons. Whatever will I do with all that wine? ;)
ooooh oooh!! me!! pick me!!! haha im a good little wine disposal! :P just dont let me get on stage.. uh oh.. :D
Ye, a simple dehydrator does wonders for food preservation. Tomatoes done that way for your cheese would work well, I think.
Quote from: Devlyn Marie on February 13, 2015, 05:29:55 PM
Absolutely, here it is:
15 jalapenos, chopped
12 oz can white grape juice concentrate
2 lbs sugar
1 lemon
1 gallon water
1 tsp yeast nutrient
1/2 tsp pectic enzyme
1 Campden tablet, crushed
This was adapted from a recipe on Jack Keller's site. The store didn't have golden raisins at a price I liked, so I substituted white grape juice concentrate for $1.69 which is a price I like! I'm doing a guessing game on the sugar, the concentrate is about eight ounces worth, so I bumped up to a full gallon of water. It's not going to fit in a one gallon carboy, so I'll do a makeup bottle for topping off.
I pitched my yeast at noon, then went geocaching for a couple hours, it's frothing on top of the must now, so this show is on the road!
This is so cool! I must try this after this years harvest!! Thank you for sharing Devlyn!!!!!!