Spicy Pepper Wine

[jkrug]

I have Cajun spicy Bell peppers i plan to make wine from. Planning to follow Jack Keller's recipe. Which base taste the best, raisin or apple juice? How many peppers should i use per gallon? The pepper are a little bigger than jalapeños. Should I chop them up or just slice in half? Put them in before or after fermentation? Looking to get a descent pepper taste along with the base. Thanks in advance for all the help.

 

[Julie]

I would go with apple. I like to place them in after fermentation and just cut them in half and I am not sure how many, I would think at least 3 or 4.

 

[jkrug]

Thanks for the response.

 

[jkrug]

I have one more question. What yeast would be best? I have cortes blanc, Montrachet red star & a couple different Lalvin 1122 and 71b i believe. Any thoughts?

 

[Arne]

Think I would just use the one I have the most of. The pepper will pretty well overpower any other flavors anyway. Arne.

 

[wineforfun]

I used 8 decent size jalapenos for mine. Half with seeds, half without. I used apple juice for the base. Like Arne said, most of the flavor will be gone due to the "heat" of the peppers.

 

[jkrug]

I used 20 cajun spicey bells for 2 gallons. Left the seeds in 2 of them. Hope heat wont be terrible but a little bit of a kick.