Chili Wine Recipe D.I.Y.

Hey Guys and Gals! A wine with real heat. Sip it small, or use it in a marinade or a Bloody Mary. Makes one gallon.

Ingredients

Step 1

• 6 fresh red chilies (jalapeño or Fresno), seeded and chopped
• 1 lb golden raisins, chopped
• 2.25 lb sugar
• Juice of 2 lemons
• 1 gallon water
• 1 tsp yeast nutrient
• 1 Campden tablet, crushed

Step 2

• 1 pack champagne yeast

Directions

1. Wear gloves. Put the chilies and raisins in a straining bag in the primary.
2. Boil the water and sugar until dissolved and pour over the bag. Cool, then add the lemon juice, nutrient and Campden tablet. Wait 24 hours.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment 5 days, stirring daily. Taste on day 3. Pull the bag early if it is hot enough.
5. Siphon into a secondary carboy and let it finish.
6. Rack every two months until clear.
7. Bottle and age 6 months. The heat softens with time.

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