Man, you must be planning on one heck of a lot of marinade! I made a
3-gallon batch of Jalapeno wine using Jack's recipe, and that may last
me for the rest of the decade . . .

>From looking at the various recipes on Jack's site that involve
bananas, I'd guess somewhere in the range of 1/2 lb to 1 lb of bananas
per gallon would be a place to start.

Doug

I have some at 1 year and 2 years . It improves a little bit . The problem
is that it is almost like Pinot Grissio. More mouth feel would improve it a
lot . The addition of the tannin did wonders .
Greg
"Paul E. Lehmann" > wrote in message
...
> Greg Boyd wrote:
>
> > Other than adding a pint of glycerin , how about some ides on additions
> > for mouth feel . Keller has suggested bananas . How many ?
> > What are we working with ???
> > 45 gallons of Jalapeno wine .
> > This is made with 45 pounds of raisins, 70# of sugar , 27# of peppers ,
3
> > oz grape tannin , 900 grams acid blend , and is almost dry ( at 1.025) .
> > The prior batches were ok , but could have used a bit more body .
> >
> >
> > Any suggestions ?
> > Greg
> >
>
> Interesting question, I have never heard anyone concerned about mouth feel
> of Jalapeno wine. I would think time will contribute a lot to the
drinking
> pleasure.