If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Green Chile Wine
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- #104138
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 pound green chiles (peeled and seeds removed)
3 pounds sugar
1 gallon water
1/4 teaspoon grape tannin
1 tablet bisulfite
3 tablets yeast nutrient
1 ounce acid blend
24 dried apricot halves
1/2 cup raisins, chopped coarsely
1 packet all-purpose wine yeast
directions
Chop green chiles into 1/4-inch squares.
Dissolve sugar in very warm water.
Crush bisulfite and yeast tablets into a powder.
Mix together all ingredients EXCEPT 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 of the yeast deposit behind as possible. Carefully rinse jug and siphon 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.
Recipe Source: "The Chili-Lovers' Cookbook"
added by
wildinthekitchen
nutrition data
524 calories, 0 grams fat, 96 grams carbohydrates, 1 grams protein per cup. This recipe is low in sodium. This recipe is low in fat.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
March 25, 2012
I I make this wine by following your recipe in November of 2011. However, I made some modifications. 1. I substituted Jalapeno peppers for green chile peppers. 2. After the wine was made, I did not think it tasted well as a semi-dry wine, so I fortified it with Everclear to bring it up to 20% alcohol and sweetened it with 3/4 to 1 pound of sugar per Gallon. I entered it at the Herkimer Crusaders Wine Competition held at Herkimer County Community College, Herkimer, NY on March 24, 2012. It won a peoples choice GOLD MEDAL which was the highest award given at the competition. It was the most popular wine at the competition.