If you thought ginger wine was spicy, think again. Made with red chillies or spicy red peppers of your choice, this wine will give you a real kick! It’s the same recipe I use to make green chili wine, and can also be turned into a liqueur.
Red Chilli Wine or Red Pepper Wine
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Ingredients
- 100 grams Red Chillies – Fresh Or 80 grams Chillies if hotter or dried chilies.
- 250 grams Raisins
- 1.5 Kilograms Sugar
- 10 grams Active Dry Yeast
- 3 Lemons
- 4.5 Litres Water
Instructions
Prep before Starting
- Sterilise the barni (ceramic jars) or demijohns and spoons by washing with boiling water.
- Warm a little of the water (about 100 ml) and stir in 2 teaspoons of sugar. (Deduct this amount of sugar out of your main sugar.)
- Add in the yeast, mix well, and leave it aside for 10 minutes.
- After 5 to 10 minutes, the yeast will be bubbling wildly and is ready to add to your wine bucket or ceramic jar. (Note: This step for proofing the yeast is not necessary if using active yeast.)
Prepare The Wine Must
- While the yeast is proofing, prepare the rest of the ingredients.
- Cut the lemons into ciircles or and deseed them.
- Chop the red peppers or red chillies fine.
- In a barni, add the sugar, chopped chillies, chopped lemons, and raisins.
- Add the rest of the water into the barni (ceramic jar) or wine bucket and stir all the ingredients together.
- Once the yeast has finished proofing, add it to this mixture and stir again.
- Cover loosely with a lid and leave overnight.
- For the next two weeks, stir daily every morning. (Or at a set time during the day.)
Strain and Rack the Wine
- On the 14th or 15th day, use a sieve or muslin cloth to strain the wine into a stainless steel pot or another barni. (If you prefer to siphon the wine, you can do that. We prefer to just pour since it’s easier.)
- The wine is technically ready to serve now, so you can drink it. But racking it just gives it more time to deepen in flavour and taste, and for any sediments to settle.
- Bottle the strained wine and leave aside for a few weeks or months before straining it and shifting to new bottles again.
- Serve chilled or at room temperature. Tastes good either way. Enjoy!
Optional – Convert the Wine to a Liqueur
- On the 14th or 15th day, after you have strained the red chili wine or red pepper wine, mix in an additional 500 grams of sugar and add it back to the barni for a few days.
- Once the sugar has dissolved on the 17th or 18th day, bottle it and store.
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Notes
- Use any chillies you prefer. I sometimes use green, sometimes red, and sometimes a mix of the two. See options listed in the wine and drink section.
- If the chillies have more heat, reduce the quantity.
- If using dried chillies, reduce the quantity.
- Wear gloves while cutting the chillies or transferring the wine if you don’t want your hands burning for hours after.
STUFF YOU MAY NEED
- Ceramic Jar or Barni
- Stainless Steel Pot
- Stainless Steel Spoon
- Demijohn
- Sieve – Strainer
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comSee How to Make the Red Pepper Wine aka Red Chili Wine
How to Turn The New Chili Wine Into a Spicy Chili Liqueur
After straining the wine, instead of racking it, mix in an additional 500 grams of sugar and add it back to the barni/demijohn for a few days. Once the sugar has dissolved on the 17th or 18th day, bottle it and store. It’s ready to use instantly or can be enjoyed over the next few months or years. Tastes good at room temperature or chilled.
Things to Keep in Mind Before Making this Fiery Red Pepper/Chili Wine
- Use any chillies you prefer. I sometimes use green, red, and sometimes a mix of the red and green.
- Sometimes, I use fresh chilies, sometimes I use dried chilies. So really, you can use any that you prefer.
- If using dried chilies, reduce the quantity.
- For any chilies that are under 20000 to 25000 SHU, use 100 grams chillies, for anything from 25000 to 50000 SHU, use 80 grams chillies.
- If you’re using chillies have more heat, make sure you reduce the quantity. You don’t want to end up crying too much or running to the loo.
- Wear gloves while cutting the chillies or transferring the wine if you don’t want your hands burning for hours after. I had that happened a few times. It’s really not something you want.
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I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!