Extra hot jalapeño wine

[Fabiola]

I just racked my jalapeño wine and it is very hot, more than what I had intended, I followed the recipe, but the chile here in New Mexico is hotter than other places, I think this is what happened. Can someone tell me how do I fix this? I would like this wine to be drinkable, but the way it is now, there is no way someone will drink it.

 

[Runningwolf]

You could try to make another batch with no peppers and then blend the two. Once the heat is in, it's pretty hard to take it out. How many peppers did you use and what kind?I like about 8 jalapeno's per gallon. Others use up to 20.​

 

[Longtrain]

I made a batch and used 8 good sized peppers, I was amazed how good it is, made it just off-dry, heat shows up on the finish.

 

[Fabiola]

I used 10 jalapeños for 1 1/2 gallons, I think they were extremely hot....

 

[Fabiola]

You could try to make another batch with no peppers and then blend the two. Once the heat is in, it's pretty hard to take it out. How many peppers did you use and what kind?I like about 8 jalapeno's per gallon. Others use up to 20.​

Hello Runningwolf, would that be a problem if I mix 2 batches made with different types of yeast?

 

[Runningwolf]

Hello Runningwolf, would that be a problem if I mix 2 batches made with different types of yeast?

It would not be a problem.

 

[ffemt128]

I have to agree with Dan, I generally go 8-10 per gallon. About the only way to reduce the heat would be to make another batch and blend.

 

[snowgirl812001]

I'm so glad I found this thread! I'm about to make my pepper wine and was going to use more peppers than 8-10 per gallon. I think I will put some back in the freezer! Fabiola, I will be following along to see how to fix mine if it's too hot

 

[Fabiola]

I'm so glad I found this thread! I'm about to make my pepper wine and was going to use more peppers than 8-10 per gallon. I think I will put some back in the freezer! Fabiola, I will be following along to see how to fix mine if it's too hot

If you want to marinate meats or do any type of cooking extra hot is perfect, but I want to make mine drinkable, that's why I am not too happy with the results...

 

[snowgirl812001]

That's what I want mine to be.... Drinkable lol

 

[ffemt128]

If you want to marinate meats or do any type of cooking extra hot is perfect, but I want to make mine drinkable, that's why I am not too happy with the results...

We generally back sweeten with Welches White Grape concentrate. I believe about 1-1 1/2 cans per gallon. Adds some good sweetness and flavor back in. Try a can of frozen pomegranite concentrate. Delicious.

 

[Midwest Vintner]

If you age jalapeno wine, it gets much less hot. No joke. After a year it's a little softer, but after 2, it's a whole lot more mild.

 

[ffemt128]

If you age jalapeno wine, it gets much less hot. No joke. After a year it's a little softer, but after 2, it's a whole lot more mild.

I have 2 bottles of my first batch which is just over 2 years old and I have about 6 bottles of my January 2011 batch left. I started another 3 gallon batch 2 months ago. Good Stuff and I do agree, it smooths out over time, but it's still has a bite.

 

[snowgirl812001]

Fabiola, how is it coming along?

 

[Fabiola]

I mixed the gallon of hot jalapeno with another gallon of sweet white wine and another gallon of dry white wine and it is really good, I will bottle in a couple of weeks, it taste semi-sweet with a smoth chili flavor, very drinkable and a big improvement from the original jalapeño....