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Post by txdirtdawg on Oct 25, 2012 21:39:01 GMT -5
Well I spent some time putting together the must today. Sanitizing the crock and tools with potassium metabisulfite 34 jalapenos of various types chopping the 2 lbs of golden raisins was the most tedious part. Man that stuff is sticky! Fire water! The finished must with some esoteric items such as yeast nutrient and campden tablets, etc. I'll add some citric acid about midnight and then the yeast about mid-day tomorrow. If I read my hydrometer correctly, I'll have a potential of 16% ABV in the finished product. Another shot of the must with the cameras flash lighting it up. I didn't think about the color of the must. An interesting green. Once I add the yeast, it'll take 45-60 days to ferment out. Then it needs to be rack a couple or more times at 30 days increments before bottling.
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Post by w8n4dave on Oct 26, 2012 8:03:01 GMT -5
Wow!! I suppose that is really great cooking wine!! I have NEVER heard of Jalapeno wine b4 , Wonderful!!!
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Post by txdirtdawg on Oct 27, 2012 8:48:56 GMT -5
Hey w8in, good to see ya!
I've never tried it before, but I figure it should make a great cooking wine. If it doesn't turn out too hot, it might even make a good sipping wine for really cold nights. The recipe I'm using won some awards, so we'll see what comes out of this.
When I opened the jar to add the citric acid and again to add the yeast, I think my nose hairs curled. Lol.
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Post by w8n4dave on Oct 27, 2012 21:20:12 GMT -5
Let me know if'n your gunna sell a small bottle might be interested all I can say is WOW... it is gunna rock !!!
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Post by marielouise on Oct 27, 2012 23:15:11 GMT -5
It sure is a pretty green color!!!!! Ohhhh I bet it did curl yore hair--hahaha.
Ya know theres a type of jalapeno thats very mild--has the jalapeno taste but not much heat--- my brother grew some this year, he was telling me about it the other day. He can't eat hot chilies any more ---- stomach problems.
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Post by txdirtdawg on Nov 11, 2012 19:50:12 GMT -5
Well, I transferred the wine into 2 gallon jugs today. I took out the bag with the raisins and jalapenos day before yesterday. The smell is not as strong of hot jalapeno as at first, since the raisins are asserting themselves, but there is definite chile smell incorporated. The wine has also clouded up significantly with a yellowish tint from the raisins. It'll take some time and rackings to clear this one I believe. Sorry no pics, as the camera battery is dead. Maybe later.
ML: I think you are thinking of the TAM Jalapeno bred by TX A&M to be mild. I think there is another one called Fooled You Jalapeno that is supposed to be mild also.
W8in: I'm not planning on selling any. (I think that might be illegal anyway). I'd have to check to see if I can even send a friend some across state lines without trouble. I need to do that anyway to see if I can send some to family.
Hopefully tomorrow I can get the Habanero wine started, but I'm not sure if I'll have time then.
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Post by txdirtdawg on Jul 23, 2013 16:37:24 GMT -5
I finally got around to racking the 2 gallons of jalapeno wine into new gallon jugs to continue clearing. I tasted some while racking. Not bad, but definite warmth is involved! It'll still need to be racked a couple-three more times about a month apart as after about a week, it has already created some more sediment (lees) in the bottom of the jugs. The wine is however clearing nicely and has taken on a golden color. To be continued....
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