Re: [CH] Have anyone tried this?
yoda (yoda@clark.net)
Fri, 30 Jul 1999 21:59:01 -0400
absolute ethanol food grade is 194 proof or 97%
nasty stuff, where did you find 200 proof?
almost impossible for food grade to be 100, reflux 97% with sulfuric
acid
with calcium oxide for hours and it is not 100%
2 oz drunk in an hour will kill
extremely flammable - be very very careful
Daniel Isaza wrote:
>
> Hi, I've found the dollowing procedure for isolation of the pure capsaicin:
> Ingredients:
>
> 15 Habanero peppers
> 1 quart 200 proof Ethanol
>
> Method:
>
> In a blender puree the habs in as much alcohol as possible. Let the mixture
> sit overnight at roomtemp. Pour the sludge through paper towels and catch in
> a sauce pan. Begin to boil the solution slowly with out a lid and continue
> until 90% of the liquid has evaporated. Remove the pot from the stove and
> cool. Look for a brick red oil floating on the surface of the alcohol. If
> none is present, continue to boil the alcohol away periodically cooling the
> mixture to look for the red oil on the surface. Once the red oil appears,
> use an eye dropper to suck off the oil and place it in a clean vial. The red
> oil is fairly pure capsaicin. Probably 40% capsaicin/60% capsaicinoids.
> None-the-less, it's really hot!
>
> Have anyone tried this? How hot is the resulting red oil?
> Greetings
> Daniel
> http://www.geocities.com/TimesSquare/Castle/7436
> ICQ# 42897290
--
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