Tracy Poe
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- Aug 7, 2018
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I don't even know if anyone will need or want this information. I am just posting because as a wine maker for many years this is by far the cheapest best cooking wine I have ever made. I have first experimented with Jalapeno Milk wine in the early 1990s. This recipe is the culmination of that experience. It is very economical as I found buying new bottles to bottle it cost more that the contents. I use it for cooking but I have to make extra bottles because my friends like to drink it. The recipe is simple: 1 Gallon fat free milk, 7 cups sugar, 3 pounds fresh jalapenos mashed, 1 can of LimeAid frozen concentrate, 1 Campden Tablet and a pack of Red Star Champagne yeast. The last time I made a two gallon batch simply by doubling everything. First you will need a five gallon food grade bucket for the ingredients. I used a food grinder to mash the jalapenos but a food processor would work as well.
I went 6 days in the bucket, siphon with 3/4 inch hose into another bucket with strainer then rack to carboys. The large ID hose is needed to handle the mash which becomes a problem when you go from the bucket to the carboy with out this extra step. I used a 3/8 inch hose for the second step of the first Rack. 
Then 6 weeks in the secondary carboys, and six months in the next carboys and then bottle and age six months. It makes a great spicy cooking wine. The Lime Aid is most important. You cannot measure the specific gravity with a hydrometer accurately but 7 - 8 cups sugar per gallon is just right 8 being rather sweet. Don't use whole milk unless you like farmers cheese use fat free only. The finished wine is clear and golden to sometimes green.
I got ten bottles from this two gallon batch. Six first run bottles I gave my friends who drink it (It can be really hot) and four bottles of second run for cooking. Brown ground beef, add potatoes and vegetables and cook it all 25 min in chicken broth with just a cup of this wine is how I use it. Thank you for taking time to read this.
I went 6 days in the bucket, siphon with 3/4 inch hose into another bucket with strainer then rack to carboys. The large ID hose is needed to handle the mash which becomes a problem when you go from the bucket to the carboy with out this extra step. I used a 3/8 inch hose for the second step of the first Rack. 
Then 6 weeks in the secondary carboys, and six months in the next carboys and then bottle and age six months. It makes a great spicy cooking wine. The Lime Aid is most important. You cannot measure the specific gravity with a hydrometer accurately but 7 - 8 cups sugar per gallon is just right 8 being rather sweet. Don't use whole milk unless you like farmers cheese use fat free only. The finished wine is clear and golden to sometimes green.
I got ten bottles from this two gallon batch. Six first run bottles I gave my friends who drink it (It can be really hot) and four bottles of second run for cooking. Brown ground beef, add potatoes and vegetables and cook it all 25 min in chicken broth with just a cup of this wine is how I use it. Thank you for taking time to read this.
