Chipotle Wines, Sherries, and/or Meads

• 2 lbs fresh (or frozen) red raspberries
• 6-8 dried chipotles, chopped coarsely
• 1-3/4 lb granulated sugar
• 1-1/4 tsp acid blend
• 1/2 tsp pectic enzyme
• 1 crushed Campden tablet
• 1/4 to 1/2 tsp tannin
• 7 pts water
• 1-1/4 tsp yeast nutrient
• 1 pkt Champagne wine yeast

Use only sound ripe berries. Wash and destem berries. Put chopped chipotles in jelly-bag, tie, and place in primary, Put berries in nylon straining bag, tie, and over primary crush berries by hand and place bag in primary. Add all remaining ingredients except yeast in primary. Pour boiling water over ingredients and stir well to dissolve sugar. Cover with plastic wrap until cooled to 70-75 degrees F. Add yeast, recover, and stir daily until S.G. drops to 1.020 or below. Remove nylon straining bag and let drip-drain (do not press) 30-45 minutes to extract juice. Siphon off sediments into secondary, transfer jelly-bag with chipotles to secondary, top up if required, fit airlock, and set in dark, cooler (60-65 degrees F.) place. In 3 weeks, remove jelly-bag, squeeze to extract additional flavor, and discard contents. Rack, top up and refit airlock. Rack again in 3 months, adding another crushed and dissolved Campden tablet. Rack again 3 months later and bottle when clear and stable. Store in dark place to preserve color. Age at least six months. [Author’s own recipe]