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I added a little bit.  I did it too taste, it was about maybe 6 oz, i eye balled it and tasted it so not sure the axact amount.  I am really happy with the taste.  Although the color leaves a little to be desired,  lol   Final product, bottled:     I have away one woozy and one mason jar to...

In the stockpot     Up to temp, simmering

Thanks guys.   Any thoughts on regular blender vs. the stick blender?  Would the stick be powerful enough to get it smooth?

Hey guys, thanks to all the help I have received here I feel my ferment is done, and I am happy with the flavor. http://thehotpepper.com/topic/51183-my-first-hot-sauce-started-30-minutes-ago-home-smoked-jalepenoshabaneros-need-some-advice/?p=1068019#entry1068019   It is a hot, somewhat smokey...

I just did my first ferment as well: http://thehotpepper.com/topic/51183-my-first-hot-sauce-started-30-minutes-ago-home-smoked-jalepenoshabaneros-need-some-advice/   I did a 3:1 jala to manzano peppers, with carrots in the smoker as well.  Then I made a mash out of them along with garlic, apples...

It looks good.  The smell is amazing.  Every now and then I get a spoonfull and try it on stufff.  Its a little hot, smokey, slightly sour, I am so happy with it.  

This is getting really addicting.   I took my 2 week pickeled onions and ran them through the fiid processor, then I evened my pepper mash between the two big glass jars.  I added my new onions to the pepper mash, and added some of the bring from the onions into it and sealed it up.  I love how...

In talking to my friend about the peppers, I discovered they are not Rocoto, but rather they are Manzano chilis.  Woot!

I was thinking about 4 weeks for the mason jars and 6 for the biiig glass jars.

Thats a good trick, thank you Rocketman.     Can anyone tell me, is it normal for the gas produced to slow down?  My mash I started fermenting last sturday (10 days ago) I was burping every day and had active bubbles trickeling up now seems like nothing is happening, or close to nothing.  Is...

So I made my second ferment. Onions and Serrano peppers. Going to pack then A's a side to my hot sauce. So excited.   I thought some home pickled chili onions would go great with my fresh hot sauce.  White onions with Serrano peppers.  2 days and already have lots of bubbles, and I used the...

Excellent suggestions all the way around guys.  I did a little preview test last night (couldnt help myself) and even this young I am really happy with the taste.  The heat is a lot mellower than I thought, and the sweet, smokey mix is really nice.   I think since I made so much I might try to...

Man this thing is really fermenting away now.  I thought I had the lids loose, but they still seal so I have to crack them open to burp them.  The little puff of smoke scent that is kicked out is magical.  I cant believe what has happened in a week.       Now I find myself pouring over recipes...

I think this thing is really going.  I am some bubbles for up the side, especially on the big jar since it has the "ribs" design, and when I crack the lid to relieve the pressure I get a satisfying little whoosh.  I give the mash a good tap and it frees up some bubbles that gently float to the...

The mash isn't doing much yet. The tops ate very very lightly tightened. I don't have white wine so it would be water for me.

How should I make the brine? Is it just salt ways? **EDIT** Just reread the first post and Read two tablespoons salt to twocups water. Should I just pour a little on top or should I mix some in?

Here are my jars...   Two small Mason jars....   And one big ole' glass jar     Family shot     The mash is the consistancy of about oatmeal.  Is this not enough liquid?

I dont have an airlock, so I am going to just burp them.  Thanks again, for the rocoto pointer.  I had never heard of them much less were able to ID them.  My friend had said they were habaneros so I just went with it. :)

Thanks oldsalty.  I thought I had to add the vinegar before, I almost ruined my recipe.   Here is the haul, after smoking at the above temp for about 5 hours plus.  It contains all my peppers and carrots which have been smoked, plus 4 apples and a bulb of garlic, all give a spin in the...

Oh thanks pepperlove. I was wrong about the temp. It's about 125 to 150.