Aussiedistiller, Home Distilling, Moonshine, Home Brew

I have tried this a couple of times a while back (last winter) and it is bloody awesome.
All these recipes with neutral makes me want to build a reflux column for myself again :roll:

Cheers.

This thread has been started for any one wishing to discuss the making of Thai Terror. The original Tried and Proven recipe can be found in the Tried and Proven section of the forum or by clicking HERE

Fark me, now I need to find limes :D Anyone in Brisbane got a big arse lime tree? :lol:

Talking to Ol'boy sarvo and he reckons he'd like to give this a sampling, looks like the new reflux still build is on the cards with all these recipes 5Star.

I made a big batch of this today :mrgreen:

But geez the first maceration is warm...... :lol: shoulda left it till I added the second lot of spirit to the ingredients but I just had to have a taste after the mrs dared me too.

F F F F A RRR KI NNNNN H H H H H OT!!!!! :twisted:

:lol:

I'm not positive you need to do it in two stages, it came about from fear when i was constructing the test batch. It just allows you to temper to taste later with the side benefit of only having to strain the pulpy juice out of half of it.

Once you get used to the chillis you use and have made the recipe a couple of times that step could be discarded i guess.
Or the lazy ones can skip it from the start :lol:

Just tried a shot of this and it is really delightful after straining it all and adding the first lot to the second, not something I would spend a night drinking but can easily see myself taking a shot or two on these cold winter nights :D

Would also be great sippin round a camp fire.

Hpoe you didn't throw the botanicals away. it really needs a week or two to extract all the flavours :?

No mate I put another 1/2 liter on em, couldnt wait :lol:

Hey 5Star what a great recipe (esp given the fact that 'the old blokes round my way' say its gonna be a cold one this year). As I've pretty well got heaps of ALL the ingredients here right now, do you reckon I could up the Habanero (and maybe lime) quantity a bit...I love 'em... for extra zing and, if so, how many before it might be too many (ie just taste like 'hot' :shock: or 'fruity' :( not 'spicy nice')?

i just made it up out of my head, frank. So there's no saying anything you add or takeaway is right or wrong.

Do it to your taste, and remember that's why i did the extraction in two sets. So i could blend to taste.

As it was i got it right first time for my taste, you may well do that too.





OnlyOneWayToFindOutPunkin

Bottled and awaiting it's first victim :lol:

Got a birthday party on sunday, going to make a nice present :mrgreen:



:twisted: :twisted: :twisted:

Colour came up nice 8-)

will have to try this and see if the entertainment value f it is a good as my dragons breath. hehehehehe

I'm on it... instead of Birds Eye I'm smoking a couple jalapenos, putting a bashed un-smoked habanero and a Bhut Jolokia,

This should be interesting... 0_o

Wow man, let us know how that goes. :obscene-tolietpush:

Here's one I did a looooong time ago.
Still have it on the cabinet. :smile: :smile:

Drank the left overs,,,, couldn't bring myself to drink this one



DBV

very fancy ;-)

perfect i have a lime tree and no use for limes untill now

Is this a drink modeled on something you drank in Thailand? Or is it just something you designed yourself? I am very intrigued, as was thinking it might be a nice warmer at the distillery in Winter :-)

Designed in NSW I believe.