Originally Posted by dlm3
Do you roast and soak all of the pepper the day before brewing, then leave half there until time to add them to secondary, or do your roast/soak again the day before secondary?
I roasted & soaked them all, used half for boiling. Kept in the cup then used the rest after secondary. i had such little vodka left in the cup (half a shot) that I added it all to the fermenter anyway.
PS: this really *is* one of the best i've made. Mine turned out lighter than intended due to dilution, but it is still very tasty and dangerously drinkable. At 4.5% it is loved by all.
Next time I'm upping the peppers so they come a bit more forward, but I was very happily surprised with how much them did end up coming forward with only 4 peppers per my 4gal batch.