On 2015-07-13 04:13:22 +0000, Sqwertz said:

> On Sun, 12 Jul 2015 19:47:38 -0700, gtr wrote:
>
>> Four hours later I poured a little and standing above it I could smell
>> that "bell pepper" scent. The taste has some spark, as much as it
>> needs, but dissipates quickly. Then it's 95% gone but that 5% remains.
>> Not unpleasant to me, but the wife isn't it total agreement.
>>
>> Now in the freezer I'll try again in another four hours just to see if
>> more pepper taste arises, but *no more* heat accompanies it. I assume
>> that is wishful thinking.
>
> Capsaicin is very soluble in alcohol so most of it should come out
> fairly quickly. You could set a few ounces of vodka aside and use
> that to shake-wash your mostly-tamed peppers before adding it to the
> larger quantity intended for drinking.

Sounds logical and goes in the notebook as a plan for next time.
Minutes after I sent that post, I panicked, and pulled the peppers.
I've now toasted some cumin and have that working.