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Ingredients
- 1 lb Green Chiles, (peeled and seeds removed)
- 3 lb Sugar
- 1 gal Water
- 1/4 tsp Grape tannin
- 1 x Tablet Bisulite
- 3 x Tablests Yeast nutrient
- 1 ounce Acid blend
- 24 x Dry apricot halves
- 1/2 c. Raisins, minced coarsely
- 1 pkt All-purpose wine yeast
Directions
- Third edition, published in 1981 by Golden brown West Publishers, Phoenix,
- Chop green chiles into 1/4-inch squares. Dissolve sugar in very hot water.
- Chrust bisulfite and yeast tablets into a pwdr. Mix together all ingredients EXCEPT wine yeast in a five-gallon polythene bucket. Cover with plastic wrap. (This mix 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. Throw away pulp. Siphon must into narrow-necked one-gallon jug or possibly carboy. Cover with double layer of plastic wrap secured with rubber band or possibly 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 possibly 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 possibly any home winemaking), so I make no warrantees or possibly representations about how the results may turn out for any adventurous Chile-Head who wants to try this.
- spiral-bound cookbooks that should appeal to Chile-Heads, including the
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