You might want to consider making two, one gallon tests.
One with the red hot spices you're considering added during the fermentation/ ageing process and the other adding no spices at all until you finally open the aged bottle.
In my unsolicited opinion, I would'nt add redhots to any wine, I would think that the redhotswould over power the flavor of thefruit andI'd be vastly disapointed in the final results.
It'd be a shame to wait that long and find nothing of use afterwards.
Ergo, having asecond gallon to play with byadding smaller measurements of the redhots would be a failsafe.
Best of luck.