Could anyone help me with a recipe for chilli wine? I was watching a cookery programme that used chilli wine. I have phoned around but nowhere in South Africa can I find someone that stocks this product. I then thought it would be great fun if I could try to make some myself.
Here are 2 recipies for the elusive brew that you seek.
This recipe makes 1 gallon of wine.
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. Cover with a teatowel.
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.