Is it possible to ferment chilli-peppers and produce a liquor with a alcohol content and also a hotness?
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The active hotness ingredient in peppers is capsaicin. Capsaicin is insoluble in cold water. – jscott Nov 10 '10 at 12:59
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2Yes, but it's "freely soluble in alcohol and vegetable oils" – sgwill Nov 10 '10 at 13:38
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1Off topic FYI, and I'm just speaking from what I've heard. But I've heard peppers are one of the adjuncts that like to stick around on all of your equipment. – PMV Nov 10 '10 at 17:41
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1Adding chili peppers to flavor a beer works quite well (and can be delicious) so there's certainly flavor components of peppers that work post-fermentation. – GHP Mar 06 '15 at 18:25
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This isn't quite what you're asking. I don't think chili peppers have enough sugars in them to produce a strong enough fermentation on their own.
I made a chili-pepper beer, which was absolutely fantastic.
I made a simple, low-bitterness beer. After fermentation was complete, I racked into a secondary and added 4 types of dried, frozen chilies. I sampled the beer every day until I thought it was hot enough and then bottled it.
The beer wasn't too hot (though it could have gotten hotter if I'd left it on the chilies longer), but had a fantastic spice at the back of the throat. It was delicious, and went great with summer barbecue.
sgwill
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I believe chili peppers would qualify as an adjunct. I would treat it like any fruit/vegetable/spice beer and add it late in the boil. Start small and increase to hit your target flavor.
Mike
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