Is it possible to ferment chilli-peppers and produce a liquor with a alcohol content and also a hotness?
asked Nov 10, 2010 at 12:47
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The active hotness ingredient in peppers is capsaicin. Capsaicin is insoluble in cold water.– jscottCommented Nov 10, 2010 at 12:59
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2Yes, but it's "freely soluble in alcohol and vegetable oils"– sgwillCommented Nov 10, 2010 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.– PMVCommented Nov 10, 2010 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.– GHPCommented Mar 6, 2015 at 18:25
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3 Answers
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.
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.
Brewed two different ones (both ciders) and they were hits. So, yes you can.
