Jalapeno Wines, Sherries, and/or Meads

Jalapeno Wine

April 5, 2001
  • 16 large jalapenos (for less heat, use 8 jalapenos)
  • 1 lb golden raisins chopped or minced
  • 2 lbs finely granulated sugar
  • 1-1/2 tsp acid blend
  • 1/2 tsp pectic enzyme
  • Water to one gallon
  • 1 crushed Campden tablet
  • 3/4 tsp yeast nutrient
  • Pasteur Champagne Yeast

Wearing rubber gloves, wash jalapeno peppers and cut off stems. Slice length-ways and remove seeds for mild heat, leave them in for very hot wine. Place peppers in blender or food chopper with 2 cups water and chop coarsely. Separately, chop or mince raisins. Put raisins in nylon straining bag and, over primary, pour chopped jalapenos in with raisins. Tie bag and leave in primary. Add remaining ingredients except for pectic enzyme and yeast. Stir well to dissolve sugar. Cover primary and set aside 12 hours. Add pectic enzyme, recover and set aside another 12 hours. Add yeast and recover. Stir daily for 7 days. Wearing rubber gloves, squeeze nylon bag. Transfer liquor to secondary and fit airlock. Ferment to absolute dryness (45-60 days). Rack into clean secondary and refit airlock. Rack twice more, 30 days apart. Wait final 30 days and rack into bottles. Can use or drink immediately, but will age if you add 1/8 tsp of tannin to ingredients. [Author’s own recipe]

Apple-Jalapeno Wine

April 5, 2001
  • 1 gal fresh or bottled apple juice
  • 8 large jalapenos
  • 1 lb granulated sugar
  • 3/4 tsp acid blend
  • 1-2/3 tsp pectic enzyme
  • 1 crushed Campden tablet
  • 1/4 to 1/2 tsp tannin
  • 1-1/2 tsp yeast nutrient
  • 1 pkt Champagne wine yeast

In a primary, stir sugar into juice until completely dissolved. Add acid blend, 1/4 teaspoon tannin, yeast nutrient, and finely crushed and dissolved Campden tablet. Stir well, cover primary and set aside for 10 hours. Wearing rubber gloves, wash jalapeno peppers and cut off stems. Slice length-ways and remove seeds for mild heat, leave them in for hot wine. Chop coarsely and add to primary with pectic enzyme and recover primary. After additional 10 hours, add activated yeast and recover primary. Stir daily, keeping covered, until vigorous fermentation subsides. Taste wine to determine tannin adequacy. If not adequate, stir in 1/8 teaspoon additional tannin and set aside 4 hours. Taste again to determine if another 1/8 teaspoon is required. When satisfied, rack into gallon secondary and fit airlock. Any additional wine can be poured into small bottle for topping up later and airlocked using #2 or #3 bung. Rack, top up and refit airlock every 60 days for 6 months. Stabilize, sweeten if desired and wait 2 weeks. Rack into bottles and set aside 3-6 months. [Author’s own recipe]