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Jalapeno Wine

Tuesday, March 21, 2006

Here's a recipe I'm not sure if I would ever try.  It sounds interesting but given my history with hot peppers, I'm not sure if it is worth another stay in the hospital.

Jalapeno Wine

  • Jalapeno Peppers 0.75 lb
  • Raisins 0.75 lb
  • Sugar 1.5 lbs
  • Water 1 gallon
  • Yeast
  • Yeast Nutrient

Chop the raisins and the peppers. Pour boiling water over them and add sugar. Add the yeast and nutrient and stir well. Cover and leave somewhere warm to ferment. After two to three weeks siphon into secondary, leaving the sludge behind. Continue fermenting until dry. Rack again and leave to clear before bottling.
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