This wine is the creation of Mrs Rachel Chacko, my mother, and is included in the book she published 6 years ago when she was 90. Memories of our Christmas celebrations are shared at https://elsatable.com/memories-of-christmas-celebrations/
Chop the ginger finely. Roughly tear the red chillies into bits. Heat the water.
Meanwhile put half the sugar in a thick-bottomed pan and heat it gently till it melts and starts changing colour, caramelising to a light brown colour. Ensure the sugar does not get burnt or it will lend a bitter taste to the wine.
Add the rest of the sugar at this stage along with all the spices and citric acid; blend well. Gently add the hot water stirring all the time. Let it simmer for about 30 minutes. Take it off the heat and let the ginger and spices steep overnight.
Strain the cooled wine through a fine-meshed sieve or muslin cloth and bottle. The wine is ready to drink. However, keeping it to mature for 2-3 days will lend to a richer taste.
Room temperature
Spicier red chillies are preferred over milder ones like Kashmiri chillies.
If a sweeter wine is preferred, a sugar solution can be made separately and stirred in later.
