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Wow that's awesome. Maybe next year I'll have enough grown to actually need to store them. Great processing technique, thanks!

  Hmm, I didn't even consider opening them all at once. That would keep the experiment controlled I suppose.   Well, I have two containers (roughly 2 gal) of the same mash going and just received my bottles. I'll bottle some of one container today and hold off on the others for a while longer...

Has anyone done any fermentation time experiments? Eg: Make one large mash batch, innoculate, then aliquot to smaller fermentation vessels. After primary fermentation is complete, start bottling them at monthly intervals or something.   I'm curious to know what "smoother flavor profile" means in...

I've been using store-bought kimchi brine as my starter. Find a brand of kimchi with a profile you like and save the brine if/when you finish the container. It should keep at 4°C for a while.

Scoop it as normal. I had an issue similar to this when I changed vessels to one with 4 gallons worth of headspace. I couldn't see into the vessel so I thought it was mold. Once I transferred it back to a low-headspace vessel and scooped what I could, the kham went back to its normal self...

Cloudiness is just yeast/lacto sediment. I usually get a decent amount as well. It'll eventually settle to the bottom and create a nice cake. For the first few weeks I'd periodically turn the jar upside down to resuspend the formed yeast cake. You probably won't want to include that in your...

Sounds like hand filling 120 woozies will soon be on your to do list!

There's no "pop" or pressure release when you open your jars? My first one didn't actively ferment for like a month. When it did, it wasn't a very vigorous fermentation either. I let the jars sit for six months. The end result was well received by several people.   You said you added a yeast...

Looks good Pharthan. Boiling was a great idea.   You may want to look into different oak chips. I have no experience other than forums, but it looks like what you have are for smoking meats and stuff. You'll probably want to get toasted wood chips from a homebrew store. These are intended to...

If when the time comes you find them too watery, I would strain it. Then blend/mill and then add the strained brine back in to desirable results.   In my inexperienced opinion, if you don't get anything worse than kham growth down the road I'd just let it ride. I've brewed a beer that got...

What is the general consensus on how to chop peppers/adjuncts for primary fermentation? The first batch(es) I made I roughly chopped each pepper in half before brining. These turned out pretty well.   My second batch I roughly blended before fermentation. I added a light brine to pH 3.5 but it...

HI!   I've lurked here a bit. Made three hot sauces involving habanero, Laosian chili, and naga jolokia. The last two grown by my supervisor. He has tons of variety that he usually brings in around the end of the year for us to sample. I asked for some of the ghost/Laosian and he brought whole...