Hot Pepper WIne

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Started a batch of Hot Pepper Wine yesterday.  Why Hot Pepper?  Well, it should be a good cooking (and sipping?) wine that can double as Christmas presents along with other wines and baked items.  My new Christmas plan is to not buy presents for most people, just give them food and wine, and what better than something spicy during the cold of winter. 

My present thoughts for Christmas gifts are:  Home made chili sauce, a good hot salsa I make for tacos and chips, a Merlot, Blueberry Wine and a Mead, date nut or banana bread, caramel corn, some type of cookie, and a few odds and ends.  A good combo I think! 

I took a few pictures of the peppers because they are quite colorful.  The last picture is out of focus and gives me a headache when I look at it, but it is just a nice red, so I included it.

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You have to admit, that red is nice!

The recipe:

6 pounds 1 ounce sugar

water to 3 gallons

35 Jalapeno Peppers (3 pounds 6.5 ounces)

4 Habenaro Peppers (40 grams)

4 Mexican Red Peppers (3.8 ounces)

2 Anaheim Peppers (5 pounds, 4 ounces)

2 Poblano Peppers (forgot to weigh them)

1 pound 10 ounces Organic Raisins

3 grams Fremaid-K

4.5 teaspoons Acid Blend

3 Campden Tabs

In 12 hours:

2 teaspoon Peptic Enzyme

In 12 hours (Edit:  Pitch yeast (1116) at 5 PM today):

Yeast – probably 1116 started with with 12 grams Go-Ferm

While this is a hot wine, or at least I hope it is hot, I added other peppers for flavor.  The Mexican Red Pepper had a wonderful smell that I hope translates well to the wine.  I did buy a beautiful red bell pepper, but I really do not like bell peppers, so I left it out.  The starting SG was 1.086. 

In other wine news, I racked my Merlot today.  It is only 10 days old and an accidental taste was very pleasant.  I left it in the primary a few days longer than I intended, but I am glad I did.  The oak is really beautiful in this one so far.

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