Jalapeno Wine Complete with Tasting

Describes the initial steps in making 1 gallon of Jalapeno Wine and tasting 112 months later.
Ingredients:
(8) Jalapeno peppers
4 cups of sugar (modified 3/22)
1 gallon of water
1 pound golden raisins
1/2 teaspoon bread yeast
1/4 lemon
1/4 teaspoon wine yeast (bread yeast if that's all you got)
This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them and\or yeast nutrients and or energizers if that is how you prefer to make your wine/mead. This channel uses pasteurization.
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 8 - 12 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total frpm start to finish.
Next steps in the wine making process:
• Wine Making Process
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[@suasponte6230]

I'd love to hang out with this guy. Super cool. Charles instead of winding down, start doing beer or moonshine vids. That would give us another five to seven years of great videos.

[@marcuspowell2510]

Dang, I’m sad to hear you’re winding this down. I just found your channel a week ago. Thanks for all the videos and hope your next adventure is as amazing.

[@nolansykinsley3734]

I made 1/2 gallon batch of a habanero wine as an experiment. I planned to turn it into vinegar to use in cooking but I had an accidental spill so I will have to try again. I made a cheong out of equal parts habanero flesh and sugar, put it in a vacuum bag and pasteurized it at 160f for ~45 minutes then let it sit for a few days until all of the sugar was liquefied and the habanero turned semi-transparent. I aimed for a sugar ration for ~14% abv, used a kveik yeast, and fermented at ~102f in a sous vide bath adding nutrient (DAP and fermaid-O, way too many avoid these but I think they are essential when used properly) 6 hours after the lag phase and bentonite 6 hours later, fermentation was done in less than 3 days. I let it sit for a few more days and it cleared beutifully. When I finally got to taste it, it was amazing! The fruity floral flavor of the habanero shined through. The heat was VERY intense, you could feel it going down to your stomach, but curiously also very short lived, by the time I was done reacting to the initial shot the heat was already gone. I plan on making a double batch this summer, when I can get really good habaneros at a good price, this time half will become vinegar, the other half will be to show friends and family.

[@Nova_Needle]

Thank you for your work, Charles. I have been making mead and wine for years now, gradually using more (and larger) equipment, and a gamut of commercial grade wine additives - yet your simple home recipe videos are the only 'making' videos that I watch. They are relaxing, accessible, and creative (without being complicated). I look forward to your remaining videos, and wish you the most enjoyable retirement possible!

[@bdaman80x2]

Just found your channel a couple months ago. Sad to hear we only have 10 or so vids left

[@angelagunter1899]

ooooo gonna try with my Tam Jalapenos.... my dad called them Da** jalapenos... we call em Chaos as you never know bite to bite what you are gonna get lol Really like your channel!

[@colinbrash]

I’m so glad I found your channel, this is awesome. Sorry to hear you are winding it down, I’ll take what I can get until you do!

[@vtogvblog]

Dang, I just found your channel.

[@juliusseizure3039]

Thank you.

[@hippielongshanks]

I grow hot peppers every summer, so I want to say THANK YOU for the fun idea! This is now on my list.

[@skullheadwater9839]

This I gotta see, I grow like 10 types of peppers and always end up with way more than I can eat so I give tons away.

[@danielcook4712]

I think it’s pretty cool you are like I don’t really want to do this anymore. But I need to finish these for my viewers. Sad to hear your winding down though.

[@Clairsadventures]

By pasteurization you mean boil them to kill bacteria.? Thanks. I’ve been enjoying your wine making videos.

[@DIYFermentation]

No, I mean to kill any active yeast.

[@williammioc8011]

What an interesting idea. Definitely have to make a batch to try!

[@notthebaby9077]

Hahah man you this one is wild!!!! I love all your videos! Keep it up

[@P0L0-B0L0]

Thank you for all your videos and work, lots of knowledge and great recipes !

[@davidhorvath66]

Great video. Sad to see you go. Thanks for everything!

[@TheLoadedSink]

Nice! I make different kinds of vinegar, and I have some peppers infusing in some rum right now. I was hoping the heat would end up in the final vinegar. Your video has me feeling pretty good about that happening!

[@CraftyWiners]

Thank you, Charles. We're going to have to try this!! :)

[@frankcrenshaw7343]

I think the heat is kinda like ginger wine heat depends on how much is used

[@jamesvatter5729]

IDK. Having been pepper sprayed before (training), I'm scratching my head on this one, Charles.

[@user-pt6td4qm4t]

Hi I love your videos. I am hoping you can do a video on yeast. If you have done a video already can you link it on your next video. I ran into problems with a yeast I got from the UK I'm just wondering what went wrong. Kindest regards

[@DIYFermentation]

I've done several. Check out my channel page.

[@melguilb4508]

try backsweetening it... tastes much better imho

[@Nova_Needle]

14:03

[@SonicServicesLlc]

Hope you didn't touch your eyes while doing this - No gloves! or were these Jalapenos mild heat? Nice Video. I made some Mango Habanero using two small peppers and its got a kick to it. Hopefully aging it will mellow it a bit.

[@kermy9655]

200 likes youre welcome

[@danielchapman6032]

You could use them when cooking. How would you make an habanero wine for chili

[@esra_erimez]

201 likes youre welcome