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Has anyone made this?

There are some varieties available in the shops but it's nicer when you make your own isn't it.

How much and what chilli would you suggest?
Scotch bonnet is out of the question!!!

LWTCS wrote:http://homedistiller.org/forum/viewtopi ... r#p6736909

That's different - I'll have to try that too now!!!

I've done simple macerations of a few different types of chilli. It's great. I love sweet red pepper vodka, which I do at a high proof and add back some simple syrup at the end. I also do a more full on, dry, spicey type and use the chillis I grow in my garden (apache I think? bloody hot anyway), for that I just make a bottle of 40% neutral and chuck in some chillis. a week or so and it should be fairly shocking.

Protip- don't leave it for 3 years, get drunk, and try it. down down down, that ring of fire....

I made some a few years back and still have most of it and have no idea if age has tamed it. It's absolute murder!! Kiwi seems to have it sorted out though.

I save it for smart arse's who say that nothing is too chilli hot for them. Generally shuts them up.

Go VERY easy on the chillies.

blanik

This is actually pretty popular in Russia, I always bring a few bottles back to the USA because my friends love it. Although I have to say I've had more than one meal where the only drink available (including water) was shots of chili vodka, it isn't the most pleasant experience.

I have had a bottle of clear with a Habanero pepper, just 1, sitting in my likker shelf for going on 12 years now and every once in a great while someone takes a shot. Funny thing is they never ask for a second, thru the tears and purple face.

I've got a jar of habeneros I pickled, dip the spoon in the jar shack off all moisture then touch it to your tounge. it still burns like the dickens, so a whole shot I think would kill you.

I really don't care for the flavor of chillies in spirits but I have come up with a spicy vodka called Wet Hell that i make with jalapeno/serano pith and seeds. I would recommend tasting 1-2 times a day because the heat can really get away from you. Everyone knows it's good in Bloodys but it's also puts a nice spin on "Hot" Apple Cider.

Punkins Thai Terror is some good stuff. there's no need to follow the recipe exactly, vary the peppers and heat to your taste.
its not vodka by any definition. its got enough taste to stand on its own, but its really nice in Bloody Mary's or Caesars.

if you got a cold, or are feeling under the weather, a shot of this will fix you up in short order.
My brother in law starts and finishes each day with a shot of this.

if you just want a pepper vodka, start with a litre of neutral @ 45% add 2-6 habeneros sliced in half
remove the peppers once its gotten as hot as you'd like it.

I have a couple of bottles of Nemiroff I brought back from Ukraine. Literally, 'Fire Water'.
The pepper lies in the bottom, just seems to get hotter as you work your way down...Phew....