Re: *URGENT* Ethanol, please, not methanol (was Re: [CH] EXTRACT SAUCES)

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Ted Wagner: "[CH] Jalapeno Cole Slaw - I think I've perfected it - forgot to mention"
• Previous message: Sujatha Matsuno: "[CH] Fresh chiles, red and green."
• Next in thread: Kristofer Blennow: "Re: *URGENT* Ethanol, please, not methanol (was Re: [CH] EXTRACT SAUCES)"

The VOC's that are used commercially are probably no nicer than Methanol
would be but yes, Ethanol is for home use.  

When I've done it at home I've pureed the chiles and let them steep in a
jar of ETHANOL for several days.  I then VERY GENTLY simmer a pan of
water and put the jar of strained chile alcohol into it.  ETHANOL has a
very low boiling point.  DO NOT put the ETHANOL onto direct heat as this
is begging for troubles.  No open flames or ignition sources near by
either.  After several minutes, the ETHANOL is evaporated away leaving
you with a dark brown tarry looking substance that is quite hot and not
very tasty.

-Jim C
Mild to Wild

• Next message: Ted Wagner: "[CH] Jalapeno Cole Slaw - I think I've perfected it - forgot to mention"
• Previous message: Sujatha Matsuno: "[CH] Fresh chiles, red and green."
• Next in thread: Kristofer Blennow: "Re: *URGENT* Ethanol, please, not methanol (was Re: [CH] EXTRACT SAUCES)"