Selfsufficientish.com

has anyone made this if so can you share your thoughts and ideas on this please

Yes. I wouldn't do it again.

I ended up with something which tasted quite bland - totally uninteresting - until the chillis kicked in, at which point I decided that it was not only uninteresting but also unpleasant.

What IS nice is to use a chilli to add to an already finished wine, just to the point where a quiet, background heat is felt. Judging the point at which that might happen is the difficult bit. If you fancy trying that, I can tell you that there's no point in doing it with a low-alcohol, low-ingredient wine. You need something heavy (a 6 lb per gallon elderberry, for instance) and above 13% ABV and which is already matured to the point of drinkability. A background heat in that is well worth the effort. But it's also a risk - you could easily overdo it (and it depends upon the strength of the chilli and the nature of the wine, so it's always a suck it and see job) and ruin a perfectly good booze batch.

Mike

MKG wrote:Yes. I wouldn't do it again.

I ended up with something which tasted quite bland - totally uninteresting - until the chillis kicked in, at which point I decided that it was not only uninteresting but also unpleasant.

What IS nice is to use a chilli to add to an already finished wine, just to the point where a quiet, background heat is felt. Judging the point at which that might happen is the difficult bit. If you fancy trying that, I can tell you that there's no point in doing it with a low-alcohol, low-ingredient wine. You need something heavy (a 6 lb per gallon elderberry, for instance) and above 13% ABV and which is already matured to the point of drinkability. A background heat in that is well worth the effort. But it's also a risk - you could easily overdo it (and it depends upon the strength of the chilli and the nature of the wine, so it's always a suck it and see job) and ruin a perfectly good booze batch.

Mike

Mike the best way to do this is get some decent quality vodka with very little flavour and soak some chillis in it for a few days then add it to a bottle's worth of wine a tsb or so at a time till you get the heat you like and then dose the whole lot at an equivalent rate

think i might stick to using in the pot and not the pop lol

I make chilli wine regularly - needs keeping for about 2 years to get the best out of it.

Being a glutton for punishment, I tried this again.
I never learn ....

Chilis, which I love. are probably best in chili con carne.

HEY MIKE, welcome back ... long time no see.

Totally off topic I know, but you've come to expect that, haven't you.

My experience tells me that nothing's off-topic in the mad world of Ish, Odsox. I hope it hasn't changed.

In our local there's a group we nickname the picnic club as they bring in their own food on a Sunday evening. One Sunday last year they also brought in some bottles of beer of which one was a chilli beer . Sorry not wine but it had chillis . This was the stuff if I remember , http://www.chilefoundry.com/2010/04/22/ ... lli-beers/
They passed it round the regulars in the pub but only a couple of us actually liked it , me being one. Most tried it and pulled a face and I ended up with half a bottle just to myself. The chilli did seem to kick in not quite as an aftertaste but not instantly . I though it was quite pleasant although not something to drink in any quantity .
I don't tend to make beer myself but I do make wine so maybe I might have to give the chilli wine a go.

This is getting my curiosity going again. I'm beginning to wonder what a sweet chilli wine would be like (not a sweet chilli, you understand but a sweet wine). Off the top of my head, I think it would have to be a white. I may try it with rhubarb. On the other hand, I may not.

I wonder ... ... ... ... ... ...