Jalapeno Wine

I named it Hot Momma Wine and so far it is very interesting LOL. I just removed the japapenos and golden raisins today from the fermentation bucket and racked it to a glass carboy. It is about 8% alcohol now after a week and still going gangbusters. I am using a champagne yeast EC-1118 so it should ferment to dry.






Here is my fermentation cupboard as of today:


Left to right are: jalapeno wine, apple cyser, pear/apple mead, orange spiced mead, cherry mead aging with toasted oak chips. The three clear ones are ready to bottle - probably next weekend. May remove the oax chips and bottle the cherry also, depending on how it tastes.

I also have a black currant mead with raisins that is in the primary fermentation stage but is slowing down and may be ready to rack to secondary by next weekend also: