100 g red & green chillies (about 6 chopped, I removed the seeds, I might try it with the seeds at a later date)
125 g raisins (sliced)
4 pints (2.2 litres) water
1 tsp pectic enzyme
1 tsp citric acid
1/2 tsp tannin
2 tsps yeast nutrient
2 tsps general purpose wine yeast
500 g sugar
The chillies and raisins were put into a bucket.
Then the boiling water poured into the bucket.
When cool the pectic enzyme was added.
The mixture was then left for 6 days, and stirred daily.
The liquid was then strained through a sieve into a demijohn.
The specific gravity was 1015.
The citric acid, tannin, sugar, yeast nutrient and yeast were then added.
A fermentation lock fitted and the demijohn left in a warm place.
After 1 day the fermentation started.
After 4 weeks, the fermentation ceased. The wine was racked and 1 campden tablet added.
Bottled after another 3 weeks, the quantities above gave enough wine for 3 bottles.
The alcoholic strength was calculated to be 14%.
Colour : clear, golden
Aroma : interesting mixture of freshly chopped chillies and white wine.
Taste : first is a rather smooth and faintly grapey taste,
then a sudden burst of chilli.
Certainly keeps your mouth tingling for a while.
