Apple-Jalapeno Wine

  • 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.

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