Re: [CH] W(h)ine

The Old Bear (oldbear@arctos.com)
Tue, 01 Sep 1998 05:35:57 -0400 

In ChileHeads' Digest, v.5 #31, Andrew Healy wrote:

>Date: Thu, 27 Aug 1998 09:33:29 +0100
>From: Andrew Healy <A.Healy@surrey.ac.uk>
>Subject: [CH] W(h)ine
>
>An unusual request, I know, but does anyone out there have a recipe 
>for a good chilli wine- preferably a brew that does not need an 
>armour plated yeast to ferment it ?

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Sat Jan 10 16:03:28 1998
To: chile-heads@globalgarden.com (Chile-Heads Digest)
From: The Old Bear <oldbear@arctos.com>
Subject: chile wine

In Chile-Heads Digest, v.4 #264, Michael Bailes wrote:

> Date: Fri, 9 Jan 1998 17:31:45 +1100
> From: Michael Bailes <frgrntgar@ozemail.com.au>
> Subject: Re: [CH] savina bread
> . . .
> Can we have a chilli Wine now??!
> Then TAX exemption!
> Seriously
> What a great idea.
>

third edition, published in 1981 by Golden West Publishers, Phoenix,  
ISBN 0-914846-06-X :


                      Green Chile Wine
                     -------------------
                Sam Arnold - Denver, Colorado

      1 lb.       Green Chiles (peeled and seeds removed)
      3 lbs.      Sugar
      1 gallon    Water
    1/4 tsp.      Grape tannin
      1 tablet    Bisulite
      3 tablests  Yeast nutrient
      1 oz.       Acid blend
     24           Dried apricot halves
    1/2 cup       Raisins, chopped coarsely
      1 packet    All-purpose wine yeast

 Chop green chiles into 1/4-inch squares.  Dissolve sugar in very 
 warm water.  Chrust bisulfite and yeast tablets into a powder.  
 Mix together all ingredients EXCEPT wine yeast in a five-gallon 
 polythene bucket.  Cover with plastic wrap.  (This mixture is 
 called the "must.")  When must has cooled to 70-75 degrees F, 
 sprinkle yeast on top.  Cover bucket.  Stir must daily.  Ferment 
 for five days.

 Strain out solids and press leftover pulp.  Discard pulp.  Siphon 
 must into narrow-necked one-gallon jug or carboy.  Cover with 
 double layer of plastic wrap secured with rubber band or attached 
 fermentation lock.  Be sure liquid is topped by adding water to 
 bring level within 1-inch of top of jug.  Place jug away from 
 drafts or extreme temperature changes.  After three weeks, siphon 
 wine into 5-gallon bucket, leaving as much oif the yeast deposit 
 behind as possible.  Carefully rinse jug and siphone wine back 
 into jug.  Top liquid again.  Replace cover.  (This process is 
 called "racking.")  After three months repeat the racking process.

 When wine is clear and bubbles can no longer be seen rising in the 
 liquid, bottle the wine.  If corks are used, store bottles on 
 their sides.  If screw caps, store upright.  Age one year.


Now, I have never tried this recipe (or any home winemaking), so I 
make no warrantees or representations about how the results may 
turn out for any adventurous Chile-Head who wants to try this.

By the way, Golden West Publishers in Phoenix publish a number of 
spiral-bound cookbooks which should appeal to Chile-Heads, including 
the Arizona Cookbook, the New Mexico Cookbook, Mexican Family 
Favorites Cookbook, the Tequila Cookbook, etc.
 
           Golden West Publishers
           4113 N. Longview
           Phoenix, AZ 85014
           Phone: 602/265-4392
           Fax: 602/279-6901
           URL: < http://www.thetown.com/ >

For a partial list of titles, see their distributor's web page at:

           URL: < http://www.gourmetwest.com/GW.html >

Cheers,
The Old Bear

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