Chilli Turbo Cider

[ste0]

Currently brewing some turbo cider. Was contemplating adding chilli of some description. Has anyone done this before and care to advise? The cider has been fermenting for two days now. I was thinking of perhaps buying a habanero, chopping finely and adding some or all of it to the gallon in the demi-john. Is this suicide?

Any help is greatly appreciated.

 

[Cussword]

I'd ask Moley, if a wine can be made from anything, he has usually done it, or is thinking about it.

 

[Moley]

I'm not that keen on chilli in my food. I've certainly never added it to any brew, but I know a man who has:
viewtopic.php?f=21&t=7274

 

[ste0]

Okay, so MD ended up with 34 litres of beer and he used 100g of what appear to be regular thai finger chillis with a scoville rating of around 30,000. I have five litres of cider and am planning on adding part of a habanero chilli which is roughly ten times hotter than the ones I'm assuming MD used. Therefore, in order to get the "Slight Chilli Aroma, and a Flavour thats not overpowering", I should have to use roughly 1.5g of habanero. Or something. I don't have any precision scales (or normal scales for that matter), so I'm just going to go with my gut. If I don't post again, it probably means I didn't survive, otherwise I'll let you know how it goes.

 

[granda]

i made a chilli wine a while ago but i havnt tried it yet
i washed the chillis first as they have a waxy skin then i cut them up and added to the fermenting wine
depending on how strong a taste you want you can leave out the seeds(the more seeds the hotter it is)or just use dried chilli flakes(i added some of thes to a bottle to see how it turns out.now i think its time to test some

 

[ste0]

The cider turned out rather well. I used about a third of a habanero with some of the seeds removed. It had a certain amount of kick to it, without being overpowering. Not really for people who don't like chilli though - it tended to get you at the back of the throat, but I found it very drinkable.