Trinidad scorpions?

[SLBrooks]

Capsaicin is not soluble in water, so if you put the peppers into your wort you will get NO heat. Id make a thick paste with them and and put them in secondary like Raven suggested.

You have to remember that a lot of organic chemical compounds from fruits, vegitables, herbs ect are only soluble in alcohol. The weaker the alochol content the longer it takes.

If you want to make a chili vodka just split the peppers in half, wrap up with butter mulsin throw them into a jug and add vodka.... its just like making a emerald dragon..

 

[Grendal]

Capsaicin is not soluble in water, so if you put the peppers into your wort you will get NO heat. Id make a thick paste with them and and put them in secondary like Raven suggested.

You have to remember that a lot of organic chemical compounds from fruits, vegitables, herbs ect are only soluble in alcohol. The weaker the alochol content the longer it takes.

If you want to make a chili vodka just split the peppers in half, wrap up with butter mulsin throw them into a jug and add vodka.... its just like making a emerald dragon..

The thought of try to get them into the water is to remove other Capsaicinoids from the pepper. There is a total of 6 Capsaicinoids in peppers.

I am try to get out of it the flavor compounds of the chili. Similar to water cracked cured olives, where they are soaked in water for 6-8 days, in order to remove the oleuropein, wich makes olives bitter. The peppers are not very big, maybe 30 of them in a pound.

The flavor is good, least when you taste it at first. To me their kinda sweet till the heat kicks in. The thought about adding them to the water, is to leech that flavor out. So basically it's like drinking a pepper. The reason I was thinking a pound besides size of the pepper, I worry of the beer over powering the flavor of the pepper. I'd like a nice pepper flavor, bitter hops, and a slight malty flavor, then the heat kicks in.

Figured, if you cut it into 3rds you get 10 peppers adding flavor without heat, 10 peppers adding a different type of flavor and heat, and 10 more adding just heat. It was the theory of it anyway.

 

[unionrdr]

Ghost chilies are the same way even when made into a sauce. My son bought some,& I just had to try it,being a chili lover. The flavor was nice & roasty/smoky,almost sweet pepper flavor. Then boy,that heat comes on like a runaway truck! It gave me the hiccups in no time,my mouth was turning to molten cellophane. And that was just one drop on the tip of my finger! So I think it wouldn't take too many to get the flavor/heat out of them...

 

[SLBrooks]

The thought of try to get them into the water is to remove other Capsaicinoids from the pepper. There is a total of 6 Capsaicinoids in peppers.

I am try to get out of it the flavor compounds of the chili. Similar to water cracked cured olives, where they are soaked in water for 6-8 days, in order to remove the oleuropein, wich makes olives bitter. The peppers are not very big, maybe 30 of them in a pound.

The flavor is good, least when you taste it at first. To me their kinda sweet till the heat kicks in. The thought about adding them to the water, is to leech that flavor out. So basically it's like drinking a pepper. The reason I was thinking a pound besides size of the pepper, I worry of the beer over powering the flavor of the pepper. I'd like a nice pepper flavor, bitter hops, and a slight malty flavor, then the heat kicks in.

Figured, if you cut it into 3rds you get 10 peppers adding flavor without heat, 10 peppers adding a different type of flavor and heat, and 10 more adding just heat. It was the theory of it anyway.

Ah my bad, I thought you were just going for the heat aspect. I'm curious to see how this turns out for you because I might be making a batch. I'm at the point now where I can handle jolikia's with a minimal amount of steam coming out of my ears.

 

[ayoungrad]

Use 2 or 3 chopped peppers in a hop bag in secondary (or primary) and keep tasting until it gets to the heat level you want. 1 pound of peppers would be absolutely horrible. I made a 3 gallon pepper beer with 2 habaneros (lower on the Scoville scale) done this way and the beer was very spicy at 1 week. And I love heat - including ghost peppers.

 

[Ravenshead]

The thought of try to get them into the water is to remove other Capsaicinoids from the pepper. There is a total of 6 Capsaicinoids in peppers.

I am try to get out of it the flavor compounds of the chili. Similar to water cracked cured olives, where they are soaked in water for 6-8 days, in order to remove the oleuropein, wich makes olives bitter.

I'd like to learn more about this. You may be on to something I'd like to try in sauce making. Do you have a good link?

 

[Grendal]

I'd like to learn more about this. You may be on to something I'd like to try in sauce making. Do you have a good link?

I wrote an article on home curing olives, it's 19 pages long. A small section using my great great grandfather's method is very short.

Water Curing "Smashed" or "Cracked" Olives is great for large green olives.

Wash olives. With stone or mallet, crack the meat of the olive, taking care not to bruise the pit. Put the olives in a pan and cover with cold water for 6-8 days, changing the water twice a day, morning and evening, until the bitterness is gone (taste to test). When ready, fill the pan with brine * (about 1 part sea salt to 10 parts water) and lemon juice (about 1 part lemon juice to 10 parts water), transfer to jars if desired, and refrigerate for several hours before eating. *great great grandfathers method.

There is a lot more, and sorry for the delay, I kept running out of hosting space.

http://www.freewebtown.com/grendal/library/19 pages on olives.rtf

edit-I think by soaking the peppers, rather then changing the water, just use enough water to cover them. It would leech out the flavor. I do think it might take longer with peppers then olives.

 

[Grendal]

I wrote an article on home curing olives, it's 19 pages long. A small section using my great great grandfather's method is very short.



There is a lot more, and sorry for the delay, I kept running out of hosting space.

http://www.freewebtown.com/grendal/library/19 pages on olives.rtf

edit-I think by soaking the peppers, rather then changing the water, just use enough water to cover them. It would leech out the flavor. I do think it might take longer with peppers then olives.

I couldn't edit the above link, but you can find the same file here.

http://livindolcevita.wordpress.com/2012/02/16/everything-on-olives-from-the-tree-to-table/

I know off topic, but I wanted to make sure the info is still good.