Homemade Infused Vodka - Botulism?

[krisrishere]

I would like to try and make my own infused vodka, but I'm worried about the threat of botulism if I use fresh ingredients, like lemons or chile peppers. Is this something I should be worried about? Does the high alcohol inhibit it's growth? Any advice is appreciated!

[krisrishere]

Thanks for the advice - much appreciated!

[StriperGuy]

Impossible for spores to survive in 40% ethanol (vodka). I work with microbiologists, and they use ethanol and water to sterilize their benches; likewise the gel used to clean your hands in hospitals is ethanol-based.

Oil based infusions have some risk. With alcohol as long as you stay over 25% alcohol you should be fine.

[pthaloearth]

the only other thing to mention is to keep the ingredients submerged.

[cacio e pepe]

Concur. I think the threshold is close to 18%. Anything above will be absolutely safe.

[StriperGuy]

I was saying 25% just to play it safe.

[cacio e pepe]

Probably a good idea, for taste as much as anything.

[JMF]

Botulism? You're infusing in high proof alcohol, not infusing garlic in oil. You may want to do a search on here on infusing and read the hundreds of posts.

[krisrishere]

I have, that's why I'm asking. One thread, which I can't seem to locate now, mentioned it.