Can you make a legal and effective pepper formula

[Pontif]

Anyone know of the legal issues involving making a "homemade" OC or pepper powder and actually carrying it? I simply have found that the range on the current dispensers are somewhat limited (except for the bear sprays). And the cost of the little boogers are kinda steep. Call me a tight wad.

I own several. I am not impressed with the range on any of them. Would be nice to have a 25 - 30 foot range of a powder like a fire extinguisher.

Can you actually make it and use it with your own dispenser (which, might I add, I have no idea on how to make a compressed dispenser)? If so, are what are the stipulations?

Thanks

P

 

[NorestRDS]

look into DPS brand pepper spray

 

[Pontif]

Thanks, NorestRDS

I learned something about the units of heat and how they correlate to actual effectiveness. Did not know about "out the nozzel" heat.

I am still interested in finding out about the effectiveness of making one's own pepper spray and using a more powerful method of spraying it.

Anyone know of the feasibility? Or is this not practical?

 

[1 old 0311]

Small size? No. 10 ounce size? It is there: Brake Clean. Shoots, with nozzle, 20-25 feet. ONE DROP in your eyes and you are out of it. Won't kill, won't blind, but burns like heck.

 

[Pontif]

Will go looking it up! At 20 to 25 feet of range, that makes the world go round.

I do a great deal of hunting and camping in the central MS area, and although I have never had the "bear encounter" areas of Mississippi that I frequent have a number of cautionary signs about bear in the area now. Friend made the mistake of leaving trash out one night and was met in the early AM with a not so friendly black bear.

I am certainly not above shooting a dangerous animal, but I would much prefer to try a less than lethal approach if it is effective. Don't think the taste of bear would suit my citified taste buds, either.

 

[FuzzyBunny]

This is a warning not a "how to". Really!
This is the story of one of my biggest foul ups ever.

I dehydrated and smoked ALOT of Jalapeno and Habenero peppers one year.
I then turned the jalapeno into powder in my Vitamix blender and put the warm powder into 6 ounce mason jars. When they cooled it pulled a seal.

Next I powdered the Habeneros. Dang near killed me! Stopped the process and moved it outside to finish. The fumes from the sealed Vitamix took me out! I have been sprayed with the Fox and Saber and it does not hold a candle to this pure powder. It was not anything I could "fight through".
It turned my skin a very bright red like a sunburn for 2 days. I had to strip down in the yard and hose myself off with dawn detergent multiple times. The clothes went into the trash.

When I make a big pot of chili and I want it HOT I add 1 teaspoon of the powdered Jalapeno pepper powder for heat. I like hot food alot but this stuff has turned mutant! I have a case of the powdered Habenro and I have not even opened a jar yet as I have been working on the first jar of jalapeno powder for 3 years now. Boy it sure does have a fine taste though as I roasted them dry in the oven first.

I gave a jar of the Habenro to my buddy and he opened it in his kitchen and his wife made him bring it back to me.

I would think if you took a large dry chemical fire extinquisher and added a half cup of Habenero to 20 pounds of dry chemical powder and charged it up then you would have a real crowd control tool to make folks move on. If used inside you might have to get a hazmat team to do the cleanup.

I guess you could heat it in hot oil and do a oil extraction but that is just a insane guess. I will not ever try it EVER. It is dangerous!

To this day the vitamix stainless steel blender jar still has the aroma after multiple cleanings. After it was found out what I did I had to buy another Vitamix mixer to keep peace in the house.

Here is pepper Scoville Unit info
http://homecooking.about.com/library/weekly/blhotchiles.htm

Peppers are rated based on Scoville Units, a method developed by Wilbur Scoville in 1912. The original method used human tasters to evaluate how many parts of sugar water it takes to neutralize the heat. Nowadays human tasters are spared and a new process called HPLC, or High Performance Liquid Chromotography measures the amount of capsaicinoids (capsaicin) in parts per million. Capsaicin is the compound that gives chiles their heat.

Jalapeno peppers 2,500 - 5,000 Scoville Units
Habanero peppers 350,000 - 855,000 Scoville Units

 

[Pontif]

I can't stop laughing

FuzzyBunny,

Sent you a PM. That is classic. Sounds like something I would do and get busted by my mom when I was in high school. I can't stop laughing.

 

[W.E.G.]

Sounds like a wonderful recipe for legal liability.

You don't want to spray anybody with some sort of home brew if there is even a remote chance that you might have to later account for your actions. You'll have trouble enough if you use a commercial product that has been tested as "safe" (more or less) on human subjects.

 

[Pontif]

W.E.G. - yeah, you're right. Damn, that was funny, though. I am still sick from laughing.

 

[proud2deviate]

I've read that you can do an alcohol extraction on peppers to obtain more-or-less pure Capsaicin.

Blend habaneros with alcohol (like in a blender) filter off the liquid, evaporate the alcohol to obtain the oil. The site I found that method on warned that only chemists and the terminally insane would want to attempt this. . .