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!
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