StillSmart

Phantom wrote:Not sure how much capsaicin will be absorbed like that. The skin being waxy and from the look the chilli being whole.
I chop mine up i.e. chop the green bit off the top, then roughly chop the rest carefully as I don't want any bitterness from damaged seeds, then the lot goes into vodka.
Most of the capsaicin is in the umbilical tissue, so the vodka needs to get to it to dissolve it out the veg tissue......

Phantom I can tell you that plenty of flavour comes across this way. My chilli vodka (using a million scoville unit chilli) was fantastically flavoursome and hot enough for my taste buds suspended uncut above for just 7 days.

This method of suspending a whole fruit above high ABV alcohol gives great control over the rate of flavour transfer. Its perfect for small batch experiments too. I've fried a range of fruit including lemon, lime, feijoa, grapefruit, rose buds, pomegranate ...

Like I wrote earlier it's also illustrates to me why plastic and high ABV shouldn't mix ... if the vapour can pull flavour out of an uncut fruit then it may do something similar to plastic.

The image doesn't have anything for scale but that's a small chilli ... about the size of a baby lime

Phantom ... after just 24 hours you can see a big fat drop of extract hanging off the bottom of the chilli and the skin of the fruit is starting to "sweat" ... that high ABV gets in alright

Here we are 10 days later. Plenty of capsicum flavour and a fair bit of chilli heat have come across using one habanero suspended just above 800ml of 92% ABV. I'll keep checking daily until there is a little more heat because that's how I like it.

I don't know if you can see it in the picture but there is now very slight golden hue to the vodka.

Never again, soaked 6 fresh hot green chillies split in 500ml for a week......drank all of it when drunk as shots with a mate....rink sting for 3 days and poo like steam...

guest5234 wrote:Never again, soaked 6 fresh hot green chillies split in 500ml for a week......drank all of it when drunk as shots with a mate....rink sting for 3 days and poo like steam...

There is a cure for that mate.
Bog rolls in the fridge and Zoom lollys all round

gaza the instructor wrote:

guest5234 wrote:Never again, soaked 6 fresh hot green chillies split in 500ml for a week......drank all of it when drunk as shots with a mate....rink sting for 3 days and poo like steam...

There is a cure for that mate.
Bog rolls in the fridge and Zoom lollys all round

LOL!

Robert.

The old jokes are always the best jokes

guest5234 wrote:Never again, soaked 6 fresh hot green chillies split in 500ml for a week......drank all of it when drunk as shots with a mate....rink sting for 3 days and poo like steam...

Yow !

As soon as you put that many cut chillis into that little alcohol you were headed towards too much heat and flavour.

This method will give you much more control over the rate of flavour transfer. 1 habenero suspended above for 12 days gave me a very tasty hot vodka. Plenty of capsicum sweetness and enough heat to make you to say wow

Hey all.

So I don't often post on here.. but this thread caught my eye. So I decided to give it a go.

Let's just say I tried a little last night to see how it's going.. and holy crapolla... I may have used too many chillis suspended above the 93% alc.

But sure was fun.

You'll likely be twinkling more then just your toes then Princess......

packapoo wrote:You'll likely be twinkling more then just your toes then Princess......

Haha.. yeah. Definitely will make me sparkly all over.

I put 5 of these small chillis into the suspension jar above. I have since realised that they weren't kidding about the carolina reaper chillis being hot.