So I have read a couple threads on making capsicumel here and think I might make a gallon batch soon. In the past I have made habanero infused honey by cutting up a habanero and simmering it in the honey in a double boiler for about 15 minutes then filtering out the pepper when putting it back in the jar. Would doing this with the 3 pounds of honey I'm going to use be a good idea instead of putting the cut up peppers in the primary like I've read? Or would the heat disappear when the sugars are converted? Thoughts?