On Sat, 11 Jul 2015 17:06:06 -0700, gtr > wrote:

> On 2015-07-11 16:27:44 +0000, sf said:
>
> > On Fri, 10 Jul 2015 21:40:10 -0700, gtr > wrote:
> >
> >> One of my intentions is for vodka infusion. I've tried others attempts
> >> at this before, but they are still too hot. I'm hoping if I check it
> >> every day I can intercede at the right time.
> >
> > I did that a few times. IMO, you're getting too complicated. You cut
> > it in half, didn't you?
>
> Typos are my stock-in-trade: "others" about should read |other's". I
> haven't yet tried it.

OIC.
>
> > The infusion happens in a matter of minutes
> > in the freezer. Use a fresh jalapeno and start slow - use less pepper
> > to begin with if it's a hot one. Check every 15-20 minutes. It
> > shouldn't take more than an hour if your jalapeno is hot (taste it
> > first to see what you've got).
>
> That goes against the grain of everything I've done with
> aquavit/infused vodkas. Infusing it in the freezer?! Okay. I'll give
> it a shot. Anything that cuts infusion time down I'm willing to try.

No-no-no, the infusion time is the same AFAIC - but it hurries along
the chilling time so you can "sample" it faster. Heck, throw caution
to the wind and leave it overnight. Try the infusion in a half or
whole pint jar - that way you have some plain vodka to tone it down if
it's too hot and you won't waste the entire 5th if you don't like it.
>
> > Idea: try a hot Hatch when they're in season. Or you could use a whole
> > mild Hatch and a sliver of hot.
>
> I haven't heard of a hatch pepper either, but snooping around it looks
> interesting. I'll keep my eyes open. I love pepper tastes of all
> kinds, as my current fascination with paprika indicates. But it's the
> flavor that wows, as well as *some* heat.

I think you need to find Hatch peppers in September. There's nothing
quite like it. They're just enough different from Anaheim that it's
worth the wait.

--

sf