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Re: Chilli Vodka
Posted:
Sat Oct 18, 2014 1:13 pmby Phantom
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......
Re: Chilli Vodka
Posted:
Mon Apr 06, 2015 8:47 pmby Anavrin
Just an update on my attempt at Thai Terror, it's F#%king Vile!!!!
Re: Chilli Vodka
Posted:
Mon Apr 06, 2015 9:25 pmby chill
You did it wrong.
The version I made tasted good, it just also made your ears ring for about 15 minutes...
Re: Chilli Vodka
Posted:
Tue Apr 07, 2015 8:00 amby Mash
LMAO. Thanks.
Re: Chilli Vodka
Posted:
Thu Oct 20, 2016 6:50 pmby Seagull
Steeping a few fresh red chillis in some 65% neutral.
What do you reckon this will be like. One day steeping so far.
Re: Chilli Vodka
Posted:
Thu Oct 20, 2016 7:54 pmby gaza the instructor
God bless your ring piece my son.
Never mind your lips.
Did all this millarkie when I was
about 20 NEVER again!!!!
Re: Chilli Vodka
Posted:
Thu Oct 20, 2016 8:36 pmby Phantom
{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/}
Re: Chilli Vodka
Posted:
Fri Oct 21, 2016 11:45 amby Mash
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
Re: Chilli Vodka
Posted:
Fri Oct 21, 2016 10:26 pmby Easydrinker
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.
Re: Chilli Vodka
Posted:
Sat Oct 22, 2016 6:33 amby Mash
Lol.
Picking up on your garlic vodka... Do the garlic retain a pickled effect or wissen up.
Re: Chilli Vodka
Posted:
Sat Oct 22, 2016 8:28 amby Anavrin
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!
Re: Chilli Vodka
Posted:
Sat Oct 22, 2016 8:37 amby Phantom
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.......
Re: Chilli Vodka
Posted:
Tue Oct 25, 2016 10:01 pmby Seagull
Damn it's hot!
Might do for Bloody Marys
Re: Chilli Vodka
Posted:
Wed Oct 26, 2016 5:57 amby Mash
Just 5 days then. Wow
Re: Chilli Vodka
Posted:
Wed Oct 26, 2016 1:09 pmby Phantom
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.....
