That is an odd wine to make you think as you see the title. It is very much an odd wine that is not for the faint of heart to drink. But there is a purpose other than making something strange to drink. It sounded good to add to recipes that call for adding a little white wine to. Marinating a steak or two came to mind when I first saw this recipe. You get the wine flavor plus a little bit of spice to it also (or a lot if you use Habanero peppers instead). This batch was originally just an experiment to see how it would turn out. But it is actually a great wine to drink. Just burns a little going down. I am going to use a quart of it the next time I make cheese to make a Spanish cheese called Formaggio Ubriaco. This cheese is normally made using a dark red wine, but I thought it would be good for a spicy cheese also. Might need to do one with red and one with the spicy to compare.
If you have never made wine before then you may like to pick up a book or two on the process before you start. Making wine is not a difficult thing to do, but there are some basic knowledge that you need before starting (I think I can see another topic to write-up)
- 16 large jalapeno (I only used 8 in this batch to keep it from being to spicy)
- 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
Make sure you wear rubber and stem and cut your peppers into pieces. Then add to a food processor with 2 cups of water and coarsely chop them. Don’t chop them to small our you will have trouble straining them out later in the process. Separately from the peppers, chop up your raisins. Then add your raisins and peppers into a nylon straining bag, Add the peppers while you have it over your primary fermenting container so you catch the water that was in when you chopped them. Tie the bag and leave in the primary. Next add the remaining ingredients except for pectic enzyme and yeast. Stir well to dissolve all the sugar. Cover the primary, and set aside 12 hours. Add pectic enzyme, and set aside another 12 hours. At the end of the 24 hours add your yeast. Stir the mix daily for 7 days. After 7 days, while wearing rubber gloves, squeeze the nylon bag to recover any liquid in it. Transfer the rough wine to secondary glass carboy and Put your airlock on. Ferment to absolute dryness (took me about 60 days). Rack into clean secondary and refit airlock and wait some more. Rack two more times, 30 days apart. Wait final 30 days and rack into bottles. You can use for cooking or drink immediately. If you are bottling it for cooking I would recommend using smaller bottles than the standard wine bottle size.