Apple-Jalapeño Wine
Indulge in the captivating blend of sweet apples and fiery jalapeños with this Apple-Jalapeño Wine. The harmonious balance of flavors creates a refreshing beverage that is perfect for entertaining or cozy evenings at home. Enjoy it chilled or use it as a base for innovative cocktails that will wow your guests and spark engaging conversations.
ingredients
- 6 cups fresh apple juice (about 12-14 apples)
- 1 cup granulated sugar
- 1 fresh jalapeño, sliced (adjust for desired heat)
- 1 teaspoon yeast (Champagne or wine yeast recommended)
- 1 teaspoon lemon juice
- 1/4 teaspoon potassium metabisulfite (optional, for stabilization)
- 1/2 teaspoon pectic enzyme (optional, for clarity)
steps
- 1.
In a large pot, combine the apple juice and sugar, heating over medium heat until the sugar is fully dissolved.
- 2.
Remove from heat and allow the mixture to cool to room temperature.
- 3.
Once cooled, stir in the sliced jalapeño, lemon juice, and pectic enzyme if using.
- 4.
Sprinkle the yeast over the mixture and stir gently to combine.
- 5.
Pour the mixture into a sanitized fermenter or a large glass jar, leaving some space at the top.
- 6.
Seal the fermenter with an airlock or cover with a clean cloth secured with a rubber band.
- 7.
Allow the mixture to ferment in a cool, dark place for 1-2 weeks, checking for bubbling activity.
- 8.
After fermentation slows, strain the mixture to remove solids and transfer it to another clean container.
- 9.
If using potassium metabisulfite, add it now to stabilize the wine.
- 10.
Seal and let age for 2-3 more weeks in a cool place.
- 11.
Transfer again if necessary, then bottle your wine and refrigerate.
- 12.
Serve chilled.
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