Make Your Own Chilli Wine

Step 1: The Beginning

 

The ingredient list is quite short, water sugar, chili peppers, yeast.

Wash your chili peppers and then chop into small pieces, ending up with 3-4 cups worth.



Put the Chili pepper pieces in a pot with enough water to cover them, bring to a boil then let simmer for 15-20 minutes.

Remove from heat and let cool.

 

 

Step 2: The Middle

Once the Chili peppers are cool put them into a large sterile jug, You can use an old 5 gallon water jug.

 Add 1 to 1 ½ gallons of water and 5 pounds of sugar.

Mix thoroughly till all the sugar is dissolved.

Add 1 yeast cake (cake yeast is roughly equivalent to 1½ to 2 teaspoons instant yeast or 2 to 2¼ teaspoons active dry yeast) and a water airlock to the bottle or a balloon if you don't have one.

Stir every few days.

 

Step 3: The End

 

After letting your wine set for 10 days to 2 weeks it is time to bottle. By this time all of the heavy solids should have settled to the bottom leaving a nice clear yellowish brown wine on top and the peppers on the surface.

Make sure your bottles are clean and sterilized!

I siphon the wine out though a coffee filter into separate bottles. You can place a dried pepper into each bottle after filling for that extra zing.

The longer it sets sealed in the bottles the better it will be.

Use as a nice cooking wine for a little spice or drink like regular wine but in small doses.

see more at www.firehousechilli.com  

trinidad Scorpion Chili wine recipe

Firehousechilli

 Make your own wine recipe

Characteristics
Colour: Clear and golden
Aroma: White wine with a hint of chilli we all love
Taste: Smooth taste followed by a hit of Scorpion  chilli
Ingredients

• 3.52oz Trinidad Scorpion dried  chilli pods, roughly cut
• 4.4oz raisins
• 4 pints of water
• 1 teaspoon of pectic enzyme
• 1 teaspoon of citric acid
• 1/2 a teaspoon of tannin
• 2 teaspoons of yeast nutrient
• 2 teaspoons of general purpose wine yeast
• 17.64oz of sugar

These quantities are enough for roughly 3 bottles at around 15%.
Instructions

First chop the chillies and slice raisins and put them into a bucket, then adding the boiled water. Once the mixture has cooled add the pectic enzyme. Leave the mixture for 6 days, stirring daily.
After the 6 days has passed, strain the liquid through a sieve and into a demijohn. Then add the yeast, sugar, tannin, citric acid and yeast nutrient. Place a fermentation lock onto the demijohn and leave in a warm place. The fermentation should begin after a day or two.
After about four weeks the fermentation should stop. Rack the wine and add a campden tabled. After another three weeks the wine should be ready to be bottled. ENJOY!
Go to www.firehousechilli.com for award winning recipes.