Modified on: Sun, Aug 28, 2016 at 5:45 AM
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.
- 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
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