Recent content by UseTheSauce

To be honest I didn't check while it was in the blender as I'd never had this issue before, so it wasn't something I was looking out for. It's also a new blender which is considerably bigger than my old one, so I wouldn't have noticed unless I was really paying attention to it. After I bottled...

I'd be surprised. I'm using red capsicum peppers, habaneros, onions and garlic so I'd be pretty shocked if there was that much of moisture difference between those things from Boston to Bristol. I'm almost certain that it's something to do with the water hardness, but I wanted to see if anybody...

I just had a quick check online, there's approximately a 200ft difference between where I was living in Boston and where I am in Bristol. I can't imagine that would have a huge effect, would it? I could be wrong but it doesn't seem like a significant enough difference to cause such a drastic change.

Hi Edmick, thanks for the reply. I weigh all of the dry ingredients and measure the wet in a jug, it's really strange that there's such a great difference in the final volume but I'm struggling to find a reason for it asides from the different water. I'm using the same set of scales I had in...

Thanks for the warm welcome folks!

Thanks. I've read through that numerous times to check on a few things here and there and it's covered most of them, and I bought a ph tester a few weeks back that is pretty decent for its price. If you head over to my other post you'll see that it's a slightly strange issue I'm having that I'm...

Greetings, hot sauce gang! I just moved back to the UK (Bristol, specifically) from a 2 and a half year stint living in Boston, where I've been working on a hot sauce recipe for 18 months or so and had finally perfected it. Or so I thought. The first time I made a batch in Bristol I followed...

I know, I've been lurking for a while and finding some really awesome advice, but I have a couple of questions that are quite specific so I thought it was finally time to sign up.

What's happening? I'm new to the forum, and starting my own hot sauce company in Bristol. I'm fairly new to the game so I'm hoping you fine people can offer me some sound advice from time to time.