Chilli Wine

[valleydaz]

Got a Chilli wine on the go a the moment, after reading some other posts.
Here is the recipe I concocted;

Chilli Wine 07-12-07

5 litre
60 red peppers
1 litre red pressed grape juice
500g blue raisins (washed)
650g sugar
1 tsp pectic enyme
1 tsp tartaric acid
1 tsp citric acid
½ tsp malic acid
1 ½ tsp yeast nutrient
all purpose yeast

s.g was 1.098, topping up will take it to 1.090 (little bit too much sugar)

Heres a couple of photo's;


60 frozen chillies from the summer (HOT)


I stuck the chillies and raisins in the blender with a bit water, this photo is everything added to carboy.


This is now the 5th day and i'm going to stain away the solids later.

[Duffbeer]

Looking hot there Daz, If I could make a couple of points, did you check the acid before adding what you have ?, 2 1/2 tsps of acid blend seems a lot for 1 gallon. Also the fermenting on pulp is best done in a losely covered tub, fermenting in a carboy like that makes them difficult to clean IMO that is, also I can't quite see from the picture, do you have an airlock fitted (going by the carboy cap) if so thats not a great idea, at this stage the must needs oxygen and only needs protecting from airborn nasties.

[valleydaz]

Looking hot there Daz, If I could make a couple of points, did you check the acid before adding what you have ?, 2 1/2 tsps of acid blend seems a lot for 1 gallon. Also the fermenting on pulp is best done in a losely covered tub, fermenting in a carboy like that makes them difficult to clean IMO that is, also I can't quite see from the picture, do you have an airlock fitted (going by the carboy cap) if so thats not a great idea, at this stage the must needs oxygen and only needs protecting from airborn nasties.

Hey Duff,

In answer, The acid is 6.2g/l and I had to do it in the carboy because I don't have a good size tub for the job, but airlock was only added before photo/transport.

cheers

[Duffbeer]

No probs mate just thought I'd ask, hope it turns out a good one

[valleydaz]

Cheers Duff, hope so too

haha just noiced in the bottom photo my Chupa Chups lolly I couldn't find

[Hippie]

A food grade plastic bucket is what you need, and a fine mesh straining bag to put all the pulp in.

[Richard S]

This is going to be hot stuff Daz, it will be great to use as a marinade, adding to other cooking and playing tricks on your mates.

[valleydaz]

A food grade plastic bucket is what you need, and a fine mesh straining bag to put all the pulp in.

yeah don't I know it, messy work without
but it's done now;

[valleydaz]

This is going to be hot stuff Daz, it will be great to use as a marinade, adding to other cooking and playing tricks on your mates.

Mmmm, can't wait

[WVMountaineerJack]

VD, what is all that white stuff on your chiles? I keep thinking of making a chile wine, I have some jolokias but dont know if I can cut a small enough piece off to keep the wine from getting too hot

Crackedcork

[Hippie]

Looks like frost from the freezer.

[valleydaz]

VD, what is all that white stuff on your chiles?

Yep just as Hippie said, its frost from the freezer

[WVMountaineerJack]

I was hoping that was all it was. Have you sipped it yet to see if you got a lot of heat out yet, I think the alchohol will keep taking some out every day. Crackedcork

[valleydaz]

I was hoping that was all it was. Have you sipped it yet to see if you got a lot of heat out yet, I think the alchohol will keep taking some out every day. Crackedcork

I had a little nip and it was pretty hot, next racking will give more of an idea I think

[valleydaz]

Can't believe how fast this wine has come along, fermented out and nearly clear;