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I debated roasting the peppers, however, I did not want to increase the heat anymore than it already was. Keeping it in the dark, back of my roll top bar from day 1, cellar temp. Its got a TON of the citrus fruit from the peppers, and is incredibly freaking hot. My fear is if the peppers to end...

Thats where I'm at. the peppers are now a light orange and still floating. A bummer about the loss of color.

Well now, definitely didnt think of doing something like that, good call! I would buy a bottle of that...That must have been fun to taste. The momentary fear of thinking you're about to sip on a furnace only to have it not...

Looking forward to trying this with some of my Ghost chilis!

How on earth did you manage to make an infusion without getting the heat, and with the peppers steaping for 2-3 weeks no less!

Taste better is relative. It imparts the vodka (or whatever alcohol one uses) with the flavor (and in this case heat) of whatever you put in it. Works the same with pears, vanilla, ginger, etc. Typically when making flavoured alcohol you use a nuetral spirit (ie, vodka) so there are no flavour...

  Yeah, have a 1.75mL bottle, 3? weeks on peppers so far and uhh, yeah, just took a sip for the first time and lips to stomach is numb. Love it.

Beautiful bottles, love how the peppers retained a good chunk of their color.. Would love to know how long those bad boys have been in their bottles.

Hello everyone.   Wondering if anyone here has made their own hot pepper infused vodka before. I have a batch going with primos and morugas...for those who might have done this before, do you let this go until the peppers break down enough to sink to the bottom? Or, do you go 'X' amount of time...

1,502,281   Thanks Dale, love your peppers!