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"Infernal Wasp Sauce" By Cypresshill1973

Today I set to work on a new ferment with Wasp Pepper (from pepper lover), Lemon Drop, pineapple, garlic and onion. The Wasp pepper have no idea how many shu, but it is much stronger than the strongest I know, I reckon about 700,000 as Fatalii. 
 
This experiment will produce mash for 24oz bottle. I will make many sauces in small amounts the first year, and so choose which suits me more for next year.
 
Were used 39 Wasp Pepper and 5 Lemon Drop.
 
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Here all the ingredients. 
 
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This time we use as a starter, "Mother Dough". , I have a friend who makes baked baker petit based sourdoughs, and has given me a good piece. Disbanded sourdough in a little warm water
 
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We added the sourdough with sea salt and a few seconds we activate the processor to mix everything evenly
 
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This is the final result ready to put in a sterilized jar and bring work to our bacteria in fermentation.
 
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Once this wort into the bottle
 
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This fermented for 60 days, maybe 90.

The other couple has 30 days and beyond 45 days prepare sauces. If you have a lot of work, leaving them more time.

In the coming days other ferments'll start with fruit. Mango, peach, pears and other combinations
 
This ferment has 25 days started. Just today I saw CO2 activity. Apparently I made ​​mistake by not making liquor prior sourdough. Instead I used sourdough directly and this has delayed the starter. 
 
A week ago I was with many doubts and I almost threw it away, but Rocketman, advise me to go ahead and explain that would start later.
 
04/17/2014
 
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