Jalapeño 357 Wine - Critique This Recipe/Process

[Julie]

http://www.winemakingtalk.com/forum/showthread.php?p=67963#post67963


I understand what you mean about dried up oxidized grapes. As one who grows different peppers, I could not use dried up oxidized cayenne.

That was made 51/2 years ago. I have learned a lot since then. You being a little pissy about this?

 

[TenForward]

I can't wait for the final product!

 

[TenForward]

Almost done.

 

[Jericurl]

If you are just going to let it age several months before using it, I would just let it bulk age, then bottle it after 4 months (or whatever). Then see how clear it is and make a determination of whether Sparkolloid or Super Kleer is needed. I tend to only use it on Dragon's Blood (or something I want to drink right away) or something that has bulk aged for a very long time but just refuses to clear. Also, if this is for cooking only, I'm not sure I would bother with getting it super clear since it's not going to be sitting in a glass getting critiqued by someone.

1/2 tsp of Potassium Sorbate

What ending SG are you shooting for? Are you going to let it go dry and not backsweeten? If so, potassium sorbate really isn't necessary if you are bottling it after it hits below 1.00.

BTW "oxidized grapes" do Not hurt a thing

Seriously? Let it go.

 

[TenForward]

What ending SG are you shooting for? Are you going to let it go dry and not backsweeten? If so, potassium sorbate really isn't necessary if you are bottling it after it hits below 1.00.

I'm not sure if I will back sweeten. It's at 0.996 now.

 

[TenForward]

Well, I'm done with the pepper wine. I'm happy with the outcome (except the label/bottle color coordination). I produced 24 750ml bottles of it from a setup in an old cellar. I did not disclose the exact recipe, which included but was not limited to the Carolina Reaper and Chocolate Habañero peppers.