I put this on my Facebook today. Jalapeno wine from store to bottle.

The peppers were gorgeous.



Go, yeast, go!



I'll tell you right now, this is hot! These are 375 ml (12 oz) bottles.

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.

Quote from: Devlyn Marie on January 18, 2015, 07:54:01 PM
So you'll take two, then?

Of course!

I'm not sure which end that stuff best comes out.     

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.     

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! 

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