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ZubereitungMETHOD: CAUTION - USE RUBBER GLOVES WHEN WORKING WITH PEPPERS, OR YOU MAY BLISTER YOUR HANDS.1. Chop both raisins and peppers. If you desire a milder, less spicyhot wine, remove the seeds and membrane from inside the peppers first. (Remember your rubber gloves!) Keeping all pulp in nylon straining bag, tie top, and place in primary. 2. Stir in all other ingredients EXCEPT yeast. Cover primary. 3. After 24 hours, add yeast. Cover primary. 4. Stir daily, check Specific Gravity, and press pulp lightly to aid juice extraction. 5. When ferment reaches S.G. of 1.030 (about 3 to 5 days) strain juice lightly from bag. Siphon wine off sediment into 6.5 gallon glass carboy secondary. Attach airlock. 6. When ferment is complete (S.G. has reached 1.000 -- about 3 weeks) siphon off sediment into clean 5 gallon glass carboy secondary. Reattach airlock. 7. To aid clearing siphon again in 2 months and again if necessary before bottling. NOTE: This is a good cooking wine. Use it to marinate meat, or add it to stews or sauces. The process of fermentation mellows and smooths out the heat, and aging makes it refined. von :Erfasser : TAMKAT :Datum : 19.10.2004 |
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