Welcome Jan . Sounds like you might be just looking for an excuse to sample the brew . Must admit the only alcohol I have done so far is to make marrow rum.
Don't leave them in for more than a few weeks, I made some chilli vodka a couple fo christmases ago, it was a present for the Brother in Law, he left them in until he drank it later int he year, nearly killed him – makes me laugh just thinking about it
Don't leave them to long, after some time they will devlop a rancid taste- if you ever see the Ukrainian vodka brand Nemiroff that is chillie flavoured,(and has honey in it also) there is always at least one chilli in the bottle, and when fresh it is red, but after a reasonable time it goes brown and eventually almost washed out- at the brown stage it is already rancid, and the vodka is also browner in colour rather than golden from the honey. Most commercial producers use a chillie essential oil extract to give the bite and a few chillies for visual interest.
Aww thanks to everyone for your tips, Had a tiny taste test of the pineapple was acceptable it has been brewing for 7 weeks so I think a little longer then the big chilli challange, The green house will supply a variety of chillies, Will keep you posted. last years Sloe gin is amazing, have another going for next year, trying out Sloe bacardi too……shame you have to wait so long…..