Recent content by Heisenberg

I also use 3.6%.  I dont base it on pepper weight, rather I make the brine solution to 3.6%, ie. 36g in 1L water.  I add the peppers (finely chopped in a food processor to increase surface area and help speed fermentation) into a mason jar approx 2/3 full.  I then add the brine up to approx the...

I personally use xanthan gum.  Check online for how much to use, it takes very little.  I add it when Im half way through cooking and in the process of blending.  I put it in the top of the blender mid-blend so that it immediately spreads out and doesnt clump up.  Theres many others like...

Whey (from a probiotic yogurt), sourdough hooch, Caldwell's, etc. Its all good.  Some people swear by letting nature take its course, but then its a race between the lactobacillus and the nasties to see who gets a foothold first.  Why tempt fate, use a starter.  And Ive had a few ferments that...

So last fall I ordered a bunch of seeds from PepperJoe, and planted them indoors in February.  It was a variety of different kinds, ghost peppers being one kind.  I moved them outdoors in May.  As soon as I started getting peppers on my 'ghost' plants, I could tell something wasnt right.  They...

Well you dont ever want to open the jar during the ferment to scoop any kahm yeast off.  You will be introducing O2 and thats not good, wait till the end if you need to scoop off the top.  Personally I have never had issues with Kahm yeast growing.  I dont use an airlock, I just snug on the tops...

I made a batch of sauce a couple months ago out of a box of golden habs.  Most of them were the size of golf balls.  

Have you split any of those rotting pods open to make sure its not pepper weevils?

Start simple and build on it.   Peppers (minced in food processor) vinegar salt Garlic powder xanthum gum (only IF you want to thicken/stabilize a sauce...check on proper amounts for this before you add it...it takes VERY little)   These are basic common ingredients found in a lot of sauces. ...

Looks like everyone has been delayed this year...I guess its not just me.  Im just hoping for a long hot indian summer to make up for these cool temps.

Hello all.  I live in Canada, Southwestern Ontario and this year I planted the following in my garden:   Jalapeno Anaheim Pasilla bajio Cowhorn Scotch bonnet Habanero Ghost Naga Viper Trinidad Moruga Scorpion Carolina Reaper   All were planted indoors from seed in february (ish), and all went...

A few weeks should be adequate....I usually try to wait at least that.  As far as the pics, sign up for a photo service like photobucket, upload your pics to that, then link the photo url into your forum messages here.

I ferment, boil mash + add ingredients, blend, continue to boil, get to bottling temp, bottle.

Even with shards of glass...I still think the most dangerous thing in it is the reapers.

I make a mango habanero sauce and its one of my favorites.  A small tip, the mangos dont impart a whole lot of sweetness on their own, especially when being over shadowed by a hot pepper.  I would think that the same concept would apply to other fruit.  I add agave nectar (quite liberally) to...

Leave it.  Would seem like a waste of time if you were to pour it off....you would be pouring off all the lactic acid produced during the ferment too.