"I'm out here in appple country and have heard about a yummy wine: apple-jalapeno
wine. I've looked around on your site and another and can't locate a recipe. In all your
infinite wisdom perhaps you can fine one for me. If so, my first born is yours!" L. Hawk
This request came to me through my WineBlog. In all honesty, I had to admit that I do not have a proven recipe for this, but I do have proven recipes for apple wine and for jalapeno wine. Between the two, I think I can predict the following will work reasonably well.
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]
My thanks to L. Hawk for this request.
