Recent content by Freedom

You are absolutely onto something!!! I'm a home brewer..mostly Cider these days. I grow hot peppers and ferment them. A month ago I poured the clear salt broth of lactic acid-salt solution off of my 100 day fermented Habs and Reapers and saved it in the fridge.  The resulting sauce from those...

Price?..because yes I like to make sauce...If the price  is right. :-)

I think any list has to start with the Habanero.  Just to give credit to the 8500 year old, Grandfather of heat   The name's are the best part!!  :cheers:       Habanero Ghost Scorpion Viper Hurt Berry Apocalypse Dragon  Reaper :fire:     HungryJack, on 11 Oct 2019 - 11:53 PM, said:

Well how did your jelly turn out?  

The reason to let your ferment go longer is so that it finishes. If the fermenting is still active it can spray out of your bottles when opening and possibly break them. Aging after fermentation is complete adds nothing for flavors in a glass jar. Tabasco aging is done in Oak barrels for the oak...

I just finished a batch of Reaper jelly. Crushed pineapple Red bell peppers 10 Reapers 2oz.by weight Made 12, 8oz jars What really made this jelly Stand Out was I smoked the red bell peppers for several hours. Mmmm

I believe it was a police code.. "420 in progress,I need backup!" Two suspects on park bench, one of them appears to be sleeping the other staring at the grass and laughing!.. Send all of the resources we have! I say again 4:20 in progress!

   What?? My gosh the internet is painful!!.....   :stop:   Metabisulfite tablets are used "After" a ferment to kill all yeast and bacteria to stop activity that might break a sealed bottle of hot sauce, wine or cider. Not to sterilize...use Star-San for that.   And please let nature do it's...

This is such a painful thread..  :rolleyes:  I'm sorry, but this should be "un-pinned" and allowed to fade into the archives....57 pages of semi-useless (mostly?)  , and often times, conflicting ( and sometimes dangerous) information.   Fermentation 101...should /(could) consist of a jar of...

That is so COOL!!!! But what a totally INSANE price!!!!!!!  $10 for one piece of charcoal? Or the smoking deal on 30 pieces of charcoal for $240...lol      I sure hope that they get their manufacturing process figured out so that the charcoals become affordable. They look so fun!

I use Star-San all the time for wine, cider and beer making. You don't have to "over-think"  the ratios. Especially for lactobacillus fermenting as "it" truly wants to be King of the ferment!... Lacto is a Beast and hard to defeat so it will rule if given half-a-chance(i.e. salt). Great news for...

Those look nice! PM Sent  

Hope everyone is enjoying summer and reaping a nice harvest! Sure hope my pods ripen a little before the September snows arrive here in the Rocky's. Big Whiskey