My cherry-jalapeno last year turned out less spicy than I wanted. In February I ended up with a bunch of oranges that needed used, so I started a batch of orange-jalapeno with an intentionally large number of jalapenos. I bottled up a bunch of cider yesterday, and tomorrow I'm planning on racking the orange-jalapeno. If it's clear I'll bottle it. Here's my notes. I thought I had the specific gravity noted, but unfortunately not.
Surface of the Sun – Jalapeno Orange Wine
Box of mixed oranges, approx 3 gallons, half peeled, other half with peels
Note: peels increase bitterness, but was bending fingernails back
2 lemons, because they needed to be used up
12 jalapenos
20oz box of raisins
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Blended oranges, lemons, jalapenos (with seeds), and raisins with one gallon water
Boiled ½ gallon of water on stove, added 4 cups sugar
Added 5 campden tablets
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Added 2½ tbsp pectic enzyme
Added Lalvin EC-1118 yeast
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Cap hasn’t fallen
Original must wasn’t blended enough, lots of intact raisins and oranges
Scooped cap out
Screened to secondary, lost 1 gallon
Rinsed bucket with pint of water and screened
Simmered ½ gallon water with 4 cups sugar
Let sugar/water cool
Added 2 tsp bentonite in ½ cup water to sugar mix
Added bentonite/sugar/water to must in secondary bucket