penguinarmy
Senior Member
This is a recipe from an old thread (from 2009) i have restarted.
4 green chillies (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 pectolase
1 tsp citric acid
1/2 tsp tannin (going to use 3 tea bags )
2 tsps yeast nutrient
2 tsps general purpose wine yeast
500 g sugar
1. The chillies and raisins were put into a bucket.
2. Then the boiling water poured into the bucket.
3. When cool the pectic enzyme was added.
4. The mixture was then left for 6 days, and stirred daily.
5. The liquid was then strained through a sieve into a demijohn. (was thinking of adding 1 ltr WGJ for extra body?)
6. The citric acid, tannin, sugar, yeast nutrient and yeast were then added.
7. A fermentation lock fitted and the demijohn left in a warm place.
8. After 1 day the fermentation started.
9. 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.
4 green chillies (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 pectolase
1 tsp citric acid
1/2 tsp tannin (going to use 3 tea bags )
2 tsps yeast nutrient
2 tsps general purpose wine yeast
500 g sugar
1. The chillies and raisins were put into a bucket.
2. Then the boiling water poured into the bucket.
3. When cool the pectic enzyme was added.
4. The mixture was then left for 6 days, and stirred daily.
5. The liquid was then strained through a sieve into a demijohn. (was thinking of adding 1 ltr WGJ for extra body?)
6. The citric acid, tannin, sugar, yeast nutrient and yeast were then added.
7. A fermentation lock fitted and the demijohn left in a warm place.
8. After 1 day the fermentation started.
9. 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.