Chilli Vodka

by **Phantom** » Sat Oct 18, 2014 1:13 pm

The brown tinge is likely the pigment oxidizing some.

You can sometimes reverse that with a bit of ascorbic acid, but as the capsaicin is a fatty alkaloid, it's possible that might either reduce the chilli or just boost the lime/citrus bit.

Ergo I'd think it's easiest to keep it "as is" rather than tinkering......

by **Anavrin** » Mon Apr 06, 2015 8:47 pm

Just an update on my attempt at Thai Terror, it's F#%king Vile!!!!

by **chill** » Mon Apr 06, 2015 9:25 pm

You did it wrong.

The version I made tasted good, it just also made your ears ring for about 15 minutes...

by **Mash** » Tue Apr 07, 2015 8:00 am

LMAO. Thanks.

by **Seagull** » Thu Oct 20, 2016 6:50 pm

Steeping a few fresh red chillis in some 65% neutral.

What do you reckon this will be like. One day steeping so far.

by **gaza the instructor** » Thu Oct 20, 2016 7:54 pm

God bless your ring piece my son.
Never mind your lips.
Did all this millarkie when I was
about 20 NEVER again!!!!

by **Phantom** » Thu Oct 20, 2016 8:36 pm

{Techno shit}
So, the hot part in the chilli, is called capsaicin. It's found mainly in the umbilical tissue that connects the seeds and flesh.

It's also a fatty alkaloid, which suggests it dissolves well in alcohol.

It does.........
{Techno shit/}

by **Mash** » Fri Oct 21, 2016 11:45 am

Seagull wrote:Steeping a few fresh red chillis in some 65% neutral.

What do you reckon this will be like. One day steeping so far.

I should take it tomorrow - might be more than enough

by **Easydrinker** » Fri Oct 21, 2016 10:26 pm

Mash wrote:
Seagull wrote:Steeping a few fresh red chillis in some 65% neutral.

What do you reckon this will be like. One day steeping so far.

I should take it tomorrow - might be more than enough

Pussy!

You can dilute this afterwards, with more neutral if you must, so give it a decent maceration time, see what happens.

My garlic "Vodka" is strong enough to use in cooking in place of garlic for most people.

Robert.

by **Mash** » Sat Oct 22, 2016 6:33 am

Lol.

Picking up on your garlic vodka... Do the garlic retain a pickled effect or wissen up.

by **Anavrin** » Sat Oct 22, 2016 8:28 am

The thought of the Thai Terror I made, almost makes me gag!!

It was brought out on one of those nights when there a few people round and everyone's already had too much to drink already, SWMBO was actually sick in my friends caravan awning after having a shot!

by **Phantom** » Sat Oct 22, 2016 8:37 am

Anavrin wrote:The thought of the Thai Terror I made, almost makes me gag!!

It was brought out on one of those nights when there a few people round and everyone's already had too much to drink already, SWMBO was actually sick in my friends caravan awning after having a shot!

Sorry. Schadenfreude, I just couldn't resist.......

by **Seagull** » Tue Oct 25, 2016 10:01 pm

Damn it's hot!

Might do for Bloody Marys

by **Mash** » Wed Oct 26, 2016 5:57 am

Just 5 days then. Wow

by **Phantom** » Wed Oct 26, 2016 1:09 pm

Mash wrote:Just 5 days then. Wow

Not really mash, if the alcohol is already there, then it's just waiting for it to dissolve the capsaicin.

It'll be down to the type of fruit. Use naga, ghost scorpion or other loony grade chilli, but make sure it carries a health warning.....

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