Chilli Wine Recipe?

Here are 2 recipies for the elusive brew that you seek.

Recipe 1: Chilli Wine

Ingredients:

• 100 g red & green chillies (about 6 chopped, I removed the seeds, I might try it with the seeds at a later date)
• 125 g raisins (sliced)
• 4 pints (2.2 litres) water
• 1 tsp pectic enzyme
• 1 tsp citric acid
• 1/2 tsp tannin
• 2 tsps yeast nutrient
• 2 tsps general purpose wine yeast
• 500 g sugar

Directions:

1. The chillies and raisins were put into a bucket.
2. Then the boiling water poured into the bucket.
3. When cool the pectic enzyme was added.
4. The mixture was then left for 6 days, and stirred daily.
5. The liquid was then strained through a sieve into a demijohn.
6. The specific gravity was 1015.
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7. The citric acid, tannin, sugar, yeast nutrient and yeast were then added.
8. A fermentation lock fitted and the demijohn left in a warm place.
9. After 1 day the fermentation started.
10. After 4 weeks, the fermentation ceased. The wine was racked and 1 campden tablet added.
11. Bottled after another 3 weeks, the quantities above gave enough wine for 3 bottles.
12. The alcoholic strength was calculated to be 14%.

• Colour: clear, golden
• Aroma: interesting mixture of freshly chopped chillies and white wine.
• Taste: first is a rather smooth and faintly grapey taste, then a sudden burst of chills. Certainly keeps your mouth tingling for a while.

Recipe 2: Peach & chill wine

Ingredients

• 2 tinned peaches in syrup (411g cans)
• Chilli peppers (finely chopped) - I used about 1/2 tea cup (strength at your discretion)
• 1.2 Kg caster sugar
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• 1 teaspoon (5g) high alcohol wine yeast
• 200ml orange juice
• Tip teaspoon of Epsom Salts (optional)
• 1/2 teaspoon marmite
• Yeast Food (as directed on packet)
• water
• Campden tablet
• 2 teaspoons Pectolyse
• 2 teaspoons Citric acid or the juice of two lemons
• 1 teaspoon of strong black tea

Equipment

• 3 demijohns (not all at the same time, though!)
• stainless steel spoon (or ladel)
• nylon sieve
• long-handled plastic spoon (or similar)
• Teatowels
• Airlock and bung
• large Stainless steel pot(s)
• small saucepan (not copper or aluminium)
• milk bottle (or similar)
• Cotton wool
• large funnel

This recipe makes 1 gallon of wine.

Method

Sterilize everything you use thoroughly

Prepare the yeast at least 20 min before required but I find 24 hours gives the wine a flying start.

Make up the orange juice to 1 pint with water and transfer to a saucepan.

Add the marmite and the Epsom salts (if used).

Heat the mixture to boiling to drive off preservatives and then pour off contents into milk bottle. Add yeast nutrient. Agitate. Leave liquid to cool (cheat by standing bottle in cold water if you're too impatient). When about 21 deg c, introduce the yeast, and plug the bottle with cotton wool.

Place five pints of water in a large stainless steel pot and bring to the boil. When the water is boiling add 800 g of the caster sugar and stir to dissolve. Open cans of fruit and discard the syrup into the demijohn. Plug demijohn with cotton wool.

Dump the fruit and the chillies into a fermentation bucket and bash with a stainless spoon (or ladel, like me).

Pour the boiling syrup over the fruit and leave to cool to about 21 deg c. Introduce the citric acid, the campden tablet, the pectic enzyme and the tea to the contents of the bucket and stir.

The following day transfer the must to the demijohn containing the syrup. Pour in the yeast starter. Agitate the demijohn well and cover the mouth of the vessel with a teatowel. Leave for 24 hours and then fit an airlock.

Thoroughly shake the must every day to disperse the fruit through the liquid.

After ten days, remove airlock, and strain the must through the nylon sieve (balanced on the funnel). At this stage the fruit and chillies are discarded, and the wine is made up to the gallon with a syrup made from 400g of sugar dissolved in 2 1/2 pints of water (cooled). Give a stir and refit airlock. Leave to ferment in a warm place until wine has cleared (about a month) and then rack into a fresh demijohn, top up with syrup to the strength of 1 oz per 1/2 pint (cool). Leave to continue ferment out for at least two months. Then rack for the third time, this time topping up with water, or bottle.