cooking wine

I’ve been making ginger wine for a couple years now. It’s an interesting wine that has both table wine and cooking wine value. You can stop the ferment with a cold crash to achieve a higher sweetness or completely ferment it out and once aged has a whiskey like quality. I use a splash of maple...

As strange as it sound’s I make jalapeño wine marinading meat for my families breakfast burritos. To make the must, I use golden raisins to give wine body, one gallon of spring water (store bought) to avoid chlorine, several jalapeños including seeds (seeds give the bite) it creates a great flavor