At the end of 2009 I had the idea of making Chilli wine but couldn't find a decent recipe anywhere. So I came up with my own (which basically equates to bunging everything in and seeing how it turns out).
Chilli Wine
Makes 1 Gallon;
250ml Tinned Pineapple (blended with juice)
350g Raspberries (frozen pack)1 Tin White Grape Concentrate
6 Cloves
2 Tablespoons dried Chillis
3 oz Root Ginger
1 Teaspoon Citric Acid
1 Cup Strong Tea
1.5 lb Raisins2.5 lb Sugar
Yeast & Nutrient
Mince or chop the raisins, bruise the Ginger.
Put everything in a fermenting bin and add boiling water (to make up to just under a gallon).
When cooled, add the yeast & nutrient.
Cover bin with a towel and leave for a week or so, stirring daily.
Strain off into demijohn and place under airlock.
Strain off into demijohn and place under airlock.
This wine has a lovely fruity taste to start with, but soon becomes very hot! The heat is in the throat rather than the mouth, so it seems the Ginger is creating more heat than the Chillis.
A fierce wine, best served in shot glasses.
Does not mellow with age.
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