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I really like the yellow color and fruity flavor of the Manzanos and wanted create a sauce to accentuate both of those.   I decided on Manzano's and Pineapple.  I usually use a citrus fruit juice just prior to bottling so I chose Lemon.   3.3lbs Manzano (seeded) 1 Pineapple (juiced) 6 Lemons...

It's still going. I kept it in approx 70deg dark room for a week...then put into the attic over a few cool days. There is some dried brine in the dish I'm holding the jars in...meaning I got some decent fermentation and sauce bubbled out. The temps got hot today so I brought it back into the...

What about vinegar kills the fermentation? I thought people here use it...but it's not required. The lower PH isn't the problem...or else fermentation would never finish on any hot sauce. Just curious. I added the lacto after it cooled off. ;)

I actually let it cook a little long. It was a low boil for approx 6 hours. I cooked 1 lb Habs, 1 lb serranos, 1 lb jalapenos, and 1 lb sweet on the vine peppers...also a bundle of carrots...with 12 cups water and 12 tbs canning salt. Cooked all that down. Like WAY down. It didn't...

Predictions?

LOL...Not sure. Maybe one of these? A: Because I didn't understand the instructions. B: Because my beer brewing roots took over. C: Because I'm a n00b. D: All of the above. I boiled and pureed it then chilled it in the fridge overnight. This morning I added the yogurt whey and stirred it in...

Here's what I've been up to today. Hab's on the left...Serranos and Jalapenos on the right...Sweets in the upper right. Cut up and cooking... 4 hours later... I also got some 3 piece airlocks for fermenting...some yogurt for the whey...and a little raspberry balsamic vinegar (for good...

So it seems that yeast isn't a suitable fermenter for hotsauce...and that lacto bacterium is. Would it be ok to pitch a few grams of yogurt into a quart or two of hotsauce "wort" to get it moving? If not, what is the prescribed method? First post from a lurker. ;) Thanks!