Pertsovka (pepper infusion) / apple juice diluted!
Posted: Thu Feb 15, 2018 10:36 pm
To be honest, our pepper infusion is not just "go buy some vodka and pitch the peppers in it". It will take your time and patience. On the other hand, it is not too sophisticated. And I hope you guys would luv the effect of your efforts, I do.
In contrast to Nemiroff, we won't use honey. But we'll need some filtered and clarified apple juice. And it's called Pertsovka or Pertsovaya Nastoyka in Russian.
OK, we'll need this kind of stuff:
Well, let's cut right in two the pills of the black and allspice peppers. We may use mortar and pestle, but crashing in powder means getting the infusion hazed and is not good for filtering. Then we have to remove septums and seeds out of the cayenne. Now let's pour all the "botanics" with our neutral alco to infuse it for 2-3 weeks. Then we cool it hard in a freezer and filter 1 or 2 times.
Let's add sugar/fructose and our juice. After adding the juice our liquor may get cloudy. Very likely, it will get haze, yeah. We won't cry. We'll keep it for a week or two at room temp. The clouds will start coming down as flakes. Then let's freeze it hard again and filter 2-3-5 times depending on your patience and/or transparency requirement. This one was cloudy and I cleared it like that:
What's next? Enjoy it "room-tempered" or chilled. Go in for some rafting or skiing 
P.S. A good idea for the first time is using less peppers and more inflorescence and stems. Forget about the cayenne at all. And never infuse its seed, otherwise the deadmen will start up walking )))
In contrast to Nemiroff, we won't use honey. But we'll need some filtered and clarified apple juice. And it's called Pertsovka or Pertsovaya Nastoyka in Russian.
OK, we'll need this kind of stuff:
- allspice like that = 3g
- black pepper as here = 5g
- cayenne red pepper like this one = 10g
- St. John's Wort inflorescence and stems, as dried as hay = 3..5g
- refined sugar = 10g / or fructose = 5g
- apple juice = .57l
- neutral 96%AbVspirit = .5l
Well, let's cut right in two the pills of the black and allspice peppers. We may use mortar and pestle, but crashing in powder means getting the infusion hazed and is not good for filtering. Then we have to remove septums and seeds out of the cayenne. Now let's pour all the "botanics" with our neutral alco to infuse it for 2-3 weeks. Then we cool it hard in a freezer and filter 1 or 2 times.
Let's add sugar/fructose and our juice. After adding the juice our liquor may get cloudy. Very likely, it will get haze, yeah. We won't cry. We'll keep it for a week or two at room temp. The clouds will start coming down as flakes. Then let's freeze it hard again and filter 2-3-5 times depending on your patience and/or transparency requirement. This one was cloudy and I cleared it like that:
- capsaicinum :)
P.S. A good idea for the first time is using less peppers and more inflorescence and stems. Forget about the cayenne at all. And never infuse its seed, otherwise the deadmen will start up walking )))
Achtung!!! 
