StillSmart

I wasn't sure how much of the chilli heat would be absorbed by the spirit. Turns out that it takes on the chilli heat very well!

Anyone know if the heat is likely to fade very quickly?

I've just started another batch and added some yellow and green chillis in with the red this time.

I'm with Chill on this. Knock yourself out by all means making something that is an endurance test but why ??

I didn't help posting the Thai Terror recipe. I do it differently now using what we call the suspension method. Here's why I do it that way. The suspension method produces a drink you can control the heat and flavour of to suit your taste.

When you macerate chilli directly in alcohol, the components that carry the heat and flavour get released very quickly. Anyone who has made gin by macerating juniper and peel will learn this. Leave the peel too long and that hint of citrus quickly becomes more like boiled marmalade.

You'll need to make the basket yourself. I improvised mine from a stainless strainer for the basket ( a stainless tea strainer would work too) and some stainless welding rod for the stand. The only tool I needed was a pair of pliers to bend and cut the rod.

The photo should show how I shaped mine. Any shape capable of standing up and holding the basket will work.

Here's how the suspension method works. The material you want to flavour the vodka with is suspended above not in the alcohol. I use 500ml of 92% ABV.

The high ABV vapours permeate the fruit and slowly release the flavours back down into the neutral. (It's also a great lesson in why not to have plastic anywhere near high ABV alcohol) .

After 24 hours start sampling a teaspoonful daily. Dilute each sample of 92% down to drinking strength (same again with water) to see how the flavour is coming across. Once you have a flavour you like you can take the fruit out and dilute the lot down to 40%.

For chilli vodka I use a whole ( frozen or fresh) super strong chilli naga/ reaper/ ghost / scotch bonnet etc chilli.

For me the ideal flavour was 6 days. Just superb. A hint of capsicum and enough heat to want to hold it in your mouth till the taste hit subsides. But as I said the beauty of this method is you can adjust it to suit your own taste.

To make the lemon vodka I do the same thing using a small lemon. It takes longer but the same process applies.

I try a possibly easier method by "letting down" anything too strong tasting, by diluting with more neutral.
Am I wrong?

Robert.

Wrong ? It's all in the taste buds of the beholder ED. It would be wrong for me because I have tasted the difference between macerated and suspended.

And it is certainly much easier for me to get the flavour I want.

If it tastes bleugh and you add more neutral to dilute it then it's just diluted bleugh ?

I only hear the word "sputnik" ringing in my ears.

Sputnik chilli vodka

To add to the Sputnik gin and sputnik apple pie recipes book.

Yuri ? Is dat you ?

If it tastes bleugh and you add more neutral to dilute it then it's just diluted bleugh ?
It may be magically/maybe scientifically changed by the addition of more neutral
I am accepting that I MAY be wrong.
Who the feck is Yuri?
Am I so out of touch?

Robert

He was a bit like Cap'n Cook.
Went round the world a coupla.....

Thanks for the enlightenment Packs,
'Tis all now as clear as mud!

Robert.

No worries Robert. Glad to help.
Goog might be even more helpful, just plug in Yuri Gagarin

And you'll find Sputnik !

LOL.. brilliant

Gidday Mash ! Yes it was a tip of the hat to you sir ! My first visit in a while and it was good to see you.

I hope someone here builds the frame, tries the suspension method and reports back.

It's good science !

Easydrinker wrote:Thanks for the enlightenment Packs,
'Tis all now as clear as mud!

Robert.

Surely that should be 'as clear as must'...