Oh, and although I don't have my recipe in front of me, I do remember that
as a base, I use either white grape juice or apple juice.

Robert


"Robert Lewis" > wrote in message news:...
>I make a jalepeno/onion wine that is used for seasoning/marinating. The
>onion has much more flavor than the peppers even though I use about half &
>half of each. So I'll answer what I can.
>
> 1) No, the capsaicin has no effect on fermentation.
>
> 2) I use fresh (OK, frozen/thawed) peppers & they do just fine. I guess
> dried would be OK, but may as well use fresh.
>
> 3) Not sure, but here's my thoughts..... The alcohol will preserve the
> wine, but I don't know if it's enough to preserve an actual pepper.
>
> 4) You're talking about habaneros & I use jalepenos, so no direct
> comparison. I use quite a few peppers & am surprised at how little heat
> the finished product has.
>
> Robert
>
>
> > wrote in message
> ...
>
> I've been challenged by a friend to make a Habenero/Pineapple wine.
> The desired end result is a cooking wine that's just a little too
> potent to drink without dilution, and with some sweetness and
> pineapple flavor retained.
>
> I haven't found a recipe specifically for this, but I could wing-it
> and merge recipes for pineapple and jalapeño. I have several questions
> though.
>
> 1) Will the presence of a significant quantity of capsaicin hinder the
> fermentation process?
>
> 2) Would fresh or dried peppers be best for this?
>
> 3) Has anyone tried bottling a cooking wine like this with a pepper in
> the bottle?
>
> 4) How many peppers would produce the desired level of heat? (slightly
> too hot to drink)
>
> Thanks in advance for your input.
>
> Greg G.
>
>
>
>
>
>
>