Chili Pepper Wine





Introduction: Chili Pepper Wine

About: I'm an artist who using just about anything in my art projects, a type of recycling. I haven't posted in a while because my digital camera died and I'm looking for a replacement.

I made some of this years ago and have corrected at least one mistake I made then with this batch. 
You should end up with a potent and flavorful wine good for cooking or the brave at heart.


Step 1: The Begginning

The ingredient list is quite short, water sugar, chili peppers (your choice as the the hottness type), yeast.

Wash your peppers and then chop into small pieces, ending up with 3-4 cups worth. 

Now the important part that must be done outside!!

Put the pepper pieces in a pot with enough water to cover them, bring to a boil then let simmer for 15-20 minutes

Remove from heat and let cool.

Step 2: The Middle

Once the peppers are cool put them into a large sterile jug, I use an old 5 gallon water jug.

 Add 1 to 1 ½ gallons of water and 5 pounds of sugar.

Mix thoroughly till all the sugar is dissolved.

Add 1 yeast cake (cake yeast is roughly equivalent to 1½ to 2 teaspoons instant yeast or 2 to 2¼ teaspoons active dry yeast) and a water airlock to the bottle or a balloon if you don't have one.

Stir every few days.

Step 3: The End

After letting your wine set for 10 days to 2 weeks it is time to bottle. By this time all of the heavy solids should have settled to the bottom leaving a nice clear yellowish brown wine on top and the peppers on the surface. 

Make sure your bottles are clean and sterilized!

I siphon the wine out though a coffee filter into seperate bottles. I placed a dried pepper into each bottle after filling. 

The longer it sets sealed in the bottles the better it will be.

Use as a nice cooking wine for a little spice or drink like regular wine but in small doses. 



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    8 Discussions

    Why not just boil the sugar with the water? That way you just have to add it to the pot, wait til it cools then put yeast in and let it cook.

    1 reply

    The sugar may hamper the extraction of the flavor from the peppers and keeping it boiling for some time may end up burning the sugar.

    you do not need to make wine outside. you need a vessel that will safely hold a volume of material greater than that you intend to heat. it does not need to be boiled, pasteurization temperature is more than sufficient- but you need to dissolve the sugar. and you need to tend your batch.

    1 reply

    The reason for boiling outside is to let the caustic fumes from the peppers to disperse. I did it inside once and my eyes burned pretty bad. It's not to sterilize the peppers but to extract all the flavor from them.

    you need to monitor the temperature of the batch, use wine yeast, and pitch the yeast once primed into the batch at a safe, productive temperature for the colony.

    do not use bread yeast to make wine. use wine yeast. they are different.

    my brother made jalapeno wine some years ago.. it was NOT his best attempt but it may be time for another attempt... welcome back

    1 reply

    Mine was pretty smooth just hot. I made the mistake of boiling the peppers inside and my eye burned all day after.