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I actually saw someone drink a little of it, but you’d have to be drunk, crazy or Mexican. It was great in a chili. I’ll try anything once. Twice if I live through the first try. :-)
You’re gonna try being a Mexican?
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writes: We made some "wine" with Scotch Bonnet peppers a few years back. We used the result as a flavouring in our cooking. It made an interesting conversation piece for those (like myself) who consider themselves wine guys. Basically we used the usual amounts of fruit and sugar etc and let it happen. I don’t think I’d do it again, but hey, you never know. Paul
I’ve considered trying this but I worried that the heat from the peppers would "infect" my equipment even though I clean everthing. Did you have a problem? I’ve considered getting a siphon just for making a hot pepper wine. Kate
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I actually saw someone drink a little of it, but you’d have to be drunk, crazy or Mexican. It was great in a chili. Paul
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I actually saw someone drink a little of it, but you’d have to be drunk, crazy or Mexican. It was great in a chili.
I’ll try anything once. Twice if I live through the first try. :-) — Bryan Fazekas
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[posted & e-mailed] I’m a grape wine guy. What _are_ the usual amounts? Mainly, I need to know how much fruit you add to how much water. The sugar and acid I can figure out.
"The Art of Making Wine" by Stanley F Anderson usually calls for about 2 to 2-1/2 lbs of fruit per gallon. I typically double that amount, because I want the fruit flavor to show through. I can think of two ways to handle this. One is to treat the chilies as a fruit. Use about 5 lbs per gallon of water, 2-1/2 lbs sugar, 1/2 tsp acid blend, 1/4 tsp grape tannin. Or use a white wine concentrate, adding a pound or two of chilies per gallon during fermentation. Or split the difference. Do a gallon of each and see which you like better. Either way, report your results to the group. There are enough of us chili-heads who are interested. — Bryan Fazekas
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Tom, We used straight peppers at about 4 lbs per gallon plus sugar to 1.080. Paul
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I actually saw someone drink a little of it, but you’d have to be drunk, crazy or Mexican. It was great in a chili. I’ll try anything once. Twice if I live through the first try. :-) You’re gonna try being a Mexican?
Probably not. Can’t quite figure out how to pull that one off. — Bryan Fazekas
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I can think of two ways to handle this. One is to treat the chilies as a fruit. Use about 5 lbs per gallon of water, 2-1/2 lbs sugar, 1/2 tsp acid blend, 1/4 tsp grape tannin.
Not if your interested in surviving the experience (IMHO)! I know someone who used to make jalepenio wine using 1 lb of jalepenio peppers per gallon. I think that the only other ingredients were 1 lb of raisins and sugar, but I’m not sure about that. Use whatever base you like. The wine he made was quite hot (although it mellowed nicely after a few years). I have thought of trying habanero wine, but using about 1 chile/gallon as an initial experiment. It is better to come up with something that is a little underpowered, than something which is too hot to drink. NOTE: While I would drink ‘J-Juice’ (as we named it) and a few others would as well, most people ran in fear of it. It did, however, make an excellant marinade on chicken and beef, and everyone loved that. HTH Wassail! — Marc Shapiro http://www.bigfoot.com/~m_shapiro.html – Linux IS user-friendly. It is just picky about who its friends are.
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I’ll just assume that it goes without saying that the primary fermenter used for this suicide mission is immediately given a Purple Heart and permanently discharged from active duty! -Ed — "Wine is sunlight, held together by water…" -Louis Pasteur
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I’m seriously considering making a chili wine myself. And I considered the fact that it would probably permanently ingrain itself in the primary. So I’m thinking about using my 16 quart stock pot as a primary. Normally I wouldn’t bother making a gallon batch (goes too quickly) but I can’t imagine drinking too much chili wine at a sitting.
Forgive my ignorance, but does it really matter when the chilies are added? I mean, there isn’t a chili wine standard or anything. This being the case, just take a glass of your favorite wine and pound in a few dollops of mexi-pep. This way, when you come to your senses, you will only have wasted a glass of wine instead of the whole batch. 
Dave — http://www.cnw.com/~ibis 01001001010000100100100101010011
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For 16 years, I’ve been making vinifera only wines in my garage (Chateau Burbank). In recent times, I’ve begun making my own hot sauces, mostly from Habanero, Serrano and Jalapeno chiles. It occurred to me that I might try combining the two, in a way, by making a fruit wine from Habanero peppers. I think I’d have to tone it down a mite, probably with tomatoes. Question is, has this been done before? How did it taste? My aim is for a flavor sort of like a good Bloody Mary. I’ve never made fruit wine before, and I realize that this might be considered a little unusual, but I’m curious… Any recipies out there? Tom S
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It occurred to me that I might try combining the two, in a way, by making a fruit wine from Habanero peppers. I think I’d have to tone it down a mite, probably with tomatoes. Question is, has this been done before? How did it taste? My aim is for a flavor sort of like a good Bloody Mary. I’ve never made fruit wine before, and I realize that this might be considered a little unusual, but I’m curious…
for the habaneros, it seems that I have something in the mead recipes. Try: ftp://ftp.cam.org/users/malak/wine/mead.zip Winemaking linx & FTP, rec.crafts.winemaking FAQ, 1st Baptist Scout Troop (Mtl Que Can), firestarter FAQ, Scouting FTP & Ask-A-Scout(er), Star Trek linx & FTP, Help Stop Spam, Zee Svedish Cheff, Summer Camp selection
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- Hide quoted text — Show quoted text – I’m seriously considering making a chili wine myself. And I considered the fact that it would probably permanently ingrain itself in the primary. So I’m thinking about using my 16 quart stock pot as a primary. Normally I wouldn’t bother making a gallon batch (goes too quickly) but I can’t imagine drinking too much chili wine at a sitting. Forgive my ignorance, but does it really matter when the chilies are added? I mean, there isn’t a chili wine standard or anything. This being the case, just take a glass of your favorite wine and pound in a few dollops of mexi-pep. This way, when you come to your senses, you will only have wasted a glass of wine instead of the whole batch.
I think if you were to compare a chili wine made "from scratch" with one that simply had something added, you would find a big difference. When made as part of the wine it joins in the full development process – it isn’t simply a flavoring. Think of spaghetti sauce. If you add all your seasonings and simmer it for a while, the flavors blend well. That’s why many sauces are better the next day – they’ve had time to meld. Anything you add at the last minute doesn’t necessarily blend well and may stand our harshly. As far as wasting a whole batch – not a chance! :-) If the stuff isn’t drinkable (due to heat) it will still make an excellent cooking wine. And I’ve got a few chili-head friends who are going to be waiting impatiently for the wine to mature, once I actually start a batch and word gets around. :-) BTW: My stock pot is stainless steel. I strongly recommend against using a metal fermenter made from any other material. Aluminum, copper, cast iron, and carbon steel will all react – unfavorably – with the acid in the wine. — Bryan Fazekas
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I’ll just assume that it goes without saying that the primary fermenter used for this suicide mission is immediately given a Purple Heart and permanently discharged from active duty!
I’m seriously considering making a chili wine myself. And I considered the fact that it would probably permanently ingrain itself in the primary. So I’m thinking about using my 16 quart stock pot as a primary. Normally I wouldn’t bother making a gallon batch (goes too quickly) but I can’t imagine drinking too much chili wine at a sitting. — Bryan Fazekas
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Closest thing I’ve tasted is garlic wine from Gibson CA. For hot pepper wine, use a neutral white like Chardonnay or Sauvignon Blanc (if a kit go for the Bordeaux white) and steep sliced peppers in secondary. Clean peppers well before using. This way, you can add as much as you like and when the wine is hot enough to the taste, rack the wine off the peppers and continue with normal winemaking process. Paul Jean Jr. Publisher, Getting Started in Winemaking by JE Underhill – Hide quoted text — Show quoted text – For 16 years, I’ve been making vinifera only wines in my garage (Chateau Burbank). In recent times, I’ve begun making my own hot sauces, mostly from Habanero, Serrano and Jalapeno chiles. It occurred to me that I might try combining the two, in a way, by making a fruit wine from Habanero peppers. I think I’d have to tone it down a mite, probably with tomatoes. Question is, has this been done before? How did it taste? My aim is for a flavor sort of like a good Bloody Mary. I’ve never made fruit wine before, and I realize that this might be considered a little unusual, but I’m curious… Any recipies out there? Tom S
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I’ve got plans to do the same this year sometime. I have a recipe for salsa that involves blackening a couple dozen dried chile de arbol and then adding them to a couple of quarts of boiling water. You let them steep for awhile, like a tea. You then use both the peppers and some of the resulting water as ingredients in the salsa recipe. My thought is this: This chile water has more heat than pepper flavor, so using it as the base for wine might create something like a "spicy mead". I might try this approach. It probably wouldn’t be like making a vegetable wine out of chiles, because many chiles have a distinctive pepper taste to them, and I doubt you would get that if you do it this way. Of course, if you’re going for super-hot, chile de arbol doesn’t hold a candle to habanero, etc. I’d love to hear how your experiment turns out! Kevin – Hide quoted text — Show quoted text – For 16 years, I’ve been making vinifera only wines in my garage (Chateau Burbank). In recent times, I’ve begun making my own hot sauces, mostly from Habanero, Serrano and Jalapeno chiles. It occurred to me that I might try combining the two, in a way, by making a fruit wine from Habanero peppers. I think I’d have to tone it down a mite, probably with tomatoes. Question is, has this been done before? How did it taste? My aim is for a flavor sort of like a good Bloody Mary. I’ve never made fruit wine before, and I realize that this might be considered a little unusual, but I’m curious… Any recipies out there? Tom S
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- Hide quoted text — Show quoted text – We made some "wine" with Scotch Bonnet peppers a few years back. Scotch Bonnets? That’s on the right track. Those are _hot_ suckers, too! We used the result as a flavouring in our cooking. What was it like to drink? Impossible? Better with food? Basically we used the usual amounts of fruit and sugar etc and let it happen. I’m a grape wine guy. What _are_ the usual amounts? Mainly, I need to know how much fruit you add to how much water. The sugar and acid I can figure out. TIA, Tom S
I’ve been thinking of making a habanero wine as well. Do you think the alcohol in a sugar wine would be enough release the oil bound capsicum from the chile? I plan on having a bumper crop of thai hots, habaneros, scotch bonnets and aji reds this year, be nice to make a hot wine out of some of them. As a marinade or cold winter drink it’d wonderful to make a chipotle pepper wine as well. Wonder if the smoky flavor would come through. If you have recipes for hot sauce please email them to me, I would be very grateful. Thanks, Basilio Amaro —- Illustrator, winemaker, web dog, chile head and father.
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Tom, We made some "wine" with Scotch Bonnet peppers a few years back. We used the result as a flavouring in our cooking. It made an interesting conversation piece for those (like myself) who consider themselves wine guys. Basically we used the usual amounts of fruit and sugar etc and let it happen. I don’t think I’d do it again, but hey, you never know. Paul
Response:
We made some "wine" with Scotch Bonnet peppers a few years back.
Scotch Bonnets? That’s on the right track. Those are _hot_ suckers, too! We used the result as a flavouring in our cooking. What was it like to drink? Impossible? Better with food? Basically we used the usual amounts of fruit and sugar etc and let it happen.
I’m a grape wine guy. What _are_ the usual amounts? Mainly, I need to know how much fruit you add to how much water. The sugar and acid I can figure out. TIA, Tom S
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