Spices Tinctures/Extracts from glycerin

[kyrsyan]

I made my brother a reaper tincture using alcohol and garden fresh reapers. I have been inform, two years later, that I made an evil concoction of pure heat that has no flavor, just heat. Vicious, evil, won't open the jar because your eyes and lungs burn heat. And while he likes heat, he likes flavor as well. And reapers do actually have a good flavor.
So I'm consider switching to glycerin except glycerin has a very short shelf life. So has anyone used glycerin and then added a small amount of alcohol to stabilize it for longer term? Or replaced the water in the water/glycerin mix with alcohol?

 

[summerthyme]

You might want to try making a vinegarite...

Summerthyme

 

[kyrsyan]

You might want to try making a vinegarite...

Summerthyme

He's not fond of vinegars. But now that I think of it, I think his favorite hot sauces are vinegar based. I'll have to research.
But I still want tinctures with better flavors for making some interesting candies. I have some chili heads in the family and as friends.

 

[moldy]

James Green's "Medicine Makers Handbook" is a great resource for tinctures, glycerites, and vinegar extractions. For candy making, I would infuse the peppers in the milk or water used in the recipe.

 

[kyrsyan]

James Green's "Medicine Makers Handbook" is a great resource for tinctures, glycerites, and vinegar extractions. For candy making, I would infuse the peppers in the milk or water used in the recipe.

Thank you. I think I have the pdf. And I will go experiment. I'm doing hard candies. And so far, reaper and scorpion don't extract well to vinegar or water. You have to leave the pepper in to get the heat. (Some of the rest of the flavor does extract though.) I had forgotten that I had tried both when trying to create a version of Hab Gold using those peppers instead. I wonder if they'll extract straight to the sugar? I may try that as well. And agave and honey for the ones that I don't use corn syrup in.