Jump to content

  •  

Photo

2017 Grow Log - 200 plants, 30 varieties


  • Please log in to reply
73 replies to this topic

#61 theBelvidere

theBelvidere

    Mild

  • Members
  • Pip
  • 60 posts
  • Location:KY

Posted 08 October 2017 - 04:42 PM

Yes, once it's done.  If I stick to my original plan I won't bottle it until the end of November, but I may try to step it up.  Hopefully I'll actually start selling it a couple of weeks after that.



#1A Guest

Guest

  • Guest
  • Pip
  • 1 post

#62 theBelvidere

theBelvidere

    Mild

  • Members
  • Pip
  • 60 posts
  • Location:KY

Posted 22 October 2017 - 10:03 PM

Looking like the first frost will be next week so I cleaned off the plants on Friday.  Chopped up about 200 lbs this weekend, my biggest weekend ever, it was a slog.

 

20171021_133136.jpg
 
 
20171021_133144.jpg
 
 
 
20171022_104530.jpg
 
That's a lot of Ajis on the right, and that's not even all of them.  I made a carboy of nothing but those, pretty curious to see how that one turns out.  I've never grown any Baccatums before.
 
 
20171016_221103.jpg
 
Started some test batches to keep me company over the winter.  And yes I realize I misspelled plum.

 

So I wound up with a total of 11 carboys full, or about 77 gallons of mash.  Not sure exactly when I'll get it bottled.  There's still at least 100 lbs on the plants too, most of which I'd like to smoke, but we'll see.  I'll have to talk my friend into letting me use his smoker for like 3 days straight, lol.

 

 



#63 Sinn

Sinn

    Heating Up

  • Members
  • PipPip
  • 293 posts
  • Location:Brooklyn

Posted 22 October 2017 - 10:59 PM

Can’t wait to see your sauce for sale


Sent from my iPhone using Tapatalk

#64 karoo

karoo

    Hot

  • Extreme
  • 877 posts
  • Location:South Africa

Posted 23 October 2017 - 05:15 AM

Looks great.

Keep us updated. I would love to see how it turns out.

 


" I wish I was as young as the first time I said, " I'm getting to old for this sh!t." "


#65 peppamang

peppamang

    Hot

  • Members
  • PipPipPip
  • 547 posts
  • Location:NJ

Posted 23 October 2017 - 09:16 PM

Wow this is one of my favorite grow logs. Awesome season dude, and when you get that sauce done let me know, I'd love to buy some



#66 theBelvidere

theBelvidere

    Mild

  • Members
  • Pip
  • 60 posts
  • Location:KY

Posted 21 November 2017 - 09:43 PM

Just a quick update.  Since last we spoke I've chopped down all the plants and put down a bunch of annual ryegrass as a cover crop.  It was pretty bittersweet after spending all summer keeping them alive, although truth be told there wasn't much to do.  I only had to water them twice the whole Summer.

 

 

20171105_122500.jpg

 

Goodnight sweet prince...

 

 

20171115_100319.jpg

 

All of the mash.

 

The bottles should arrive on Monday, planning to cook the sauce on Tuesday.  I still have to finish the labels and get the site up and going before I'm ready to start selling.  I figure that'll take at least a couple of weeks.  This year I want to get the labels printed professionally.  Last year I just used sticker paper and had them printed at Office Depot, but the paper didn't hold up well to moisture.

 

 



#67 Sinn

Sinn

    Heating Up

  • Members
  • PipPip
  • 293 posts
  • Location:Brooklyn

Posted 22 November 2017 - 12:10 AM

Wow look at all those pods on the ground I hope you picked those up hehe


Sent from my iPhone using Tapatalk

#68 theBelvidere

theBelvidere

    Mild

  • Members
  • Pip
  • 60 posts
  • Location:KY

Posted 22 November 2017 - 07:05 PM

I actually did, about two wheelbarrows full, it was a huge pain. I've heard leaving them to rot can allow any diseases to carry over to the next year.  They went right into the compost pile.



#69 Teaks

Teaks

    Heating Up

  • Members
  • PipPip
  • 136 posts
  • Location:Zone 6a, USA

Posted 27 November 2017 - 08:45 AM

Chopped up about another 100 lbs yesterday.  Mid-heat peppers on the left, superhots in the middle, mild on the right.

 

20171007_113530.jpg

 

 

A few reapers still on the vine.  I grew one reaper plant a couple of years ago and it hardly produced anything so I'm really happy with these.  Everyone at the commercial kitchen was impressed by their abject evil.

 

20171005_182750.jpg

 

 

 

All my carboys are now full so I guess I'll order a few more.  I still have tons of pods on the plants.  I'm terrible at estimating, but I figure I've only picked somewhere between 1/2 and 2/3 of the total.  I'm sure a lot of the ones remaining will wind up being picked in a still under-ripe state right before the first frost, but I'd still like to use them.  The test batches I made with those under-ripe peppers last year turned out really good.  I could just smoke them all too.  Decisions, decisions.

 

Here's a batch that I smoked a few weeks:

 

20170917_105537.jpg

 

 

Finished:

 

20170917_171656.jpg

 

 

I smoked probably 50 lbs total over a few days, most of which will go into my smoked sauce, but I saved a big quart jar full for myself.  I absolutely love smoked pepper powder, I put it on everything.

 

 

 

 

 

I always wondered about this, and imagined it would be what I do with leftover peppers. Do you have any advise for this process?



#70 theBelvidere

theBelvidere

    Mild

  • Members
  • Pip
  • 60 posts
  • Location:KY

Posted 29 November 2017 - 08:14 AM

For what process, starting a sauce company?  I'd start by calling your local county extension office.  They should have plenty of info about starting a food-based business.  In my case, because the sauce is fermented and comes out with a ph below 4.6 after fermentation, it's not considered an "acidified food", so the rules are a bit looser.  If you have to add something to it to get it to a safe ph, then it's considered acidified.  The sauce is simmered for about 45 minutes, then bottled at a temp above 190F.  This is called the "hot fill method."  I'm also considered "very small" by the FDA until I start selling over a million units a year (I think), and I have no employees, so there are a lot of other rules that also don't apply, bio-terrorism regulations, anti-tampering measures on the production line, etc.

 

In my state (KY), I think you can get a home-based micro-processor license, which would allow you to make sauce at home, but then you can only sell it at farmer's markets and approved road-side stands.  That would probably be your best bet if you just wan to get your feet wet.  If you want to sell it retail or on the internet, you have to cook it at an approved commercial kitchen.  There's a really good one about an hour away from me, they have super nice facilities, but they charge $35/hr.  Since the bulk of the time making my sauce is spent just chopping up peppers, all I really need is a cutting board, so I found another closer and cheaper facility to do the fermentation.  Then I trucked it all down to the nice kitchen to cook and bottle.  They have a crazy bottling machine that's worth the $35/hr alone.  A state food safety inspector had to be there to observe the cooking and bottling, and someone with the Better Process Control School certification has to be there as well.  Any other specific questions ask away.

 

We bottled about 800 bottles yesterday, took from about 9:00 am until midnight.  Going back on Saturday to finish up the rest.  I broke one of the carboys loading it onto the truck (one of the berry batches), so I only had 10 total.  We got through 6 of them yesterday.  Here's a couple of pics.

 

20171128_174106.jpg

 

That's a 40 gallon steam-jacketed kettle.

 

 

20171128_174119.jpg

 

Overall shot.

 



#71 Teaks

Teaks

    Heating Up

  • Members
  • PipPip
  • 136 posts
  • Location:Zone 6a, USA

Posted 29 November 2017 - 09:28 AM

Sorry! Should've been more specific.

 

I was asking about the process of smoking peppers and how you either turn them into flakes or cooking powders? Currently I season a lot of my cooking with my home made hot sauce but I feel like the spice would go a lot further if I could just add a little super hot powder.

 

I know you're doing this with the intention to sell so don't feel like you gotta give up any of your trade secrets - I always just like learning from first hand experiences! Thanks for any additional tips, you've got literally an amazing thing going here. Very jealous of your operation!



#72 theBelvidere

theBelvidere

    Mild

  • Members
  • Pip
  • 60 posts
  • Location:KY

Posted 29 November 2017 - 02:56 PM

lol ok.  To smoke the peppers, I just cut the stem off, cut them in half and put them on the grill.  It's one of those char grillers with the side fire box.  Stir/flip them for 8-10 hours, move the drier ones farthest from the fire, etc.  I usually smoke them until they're almost completely dry and finish them off in the oven if need be.



#73 Sinn

Sinn

    Heating Up

  • Members
  • PipPip
  • 293 posts
  • Location:Brooklyn

Posted 29 November 2017 - 10:09 PM

For what process, starting a sauce company?  I'd start by calling your local county extension office.  They should have plenty of info about starting a food-based business.  In my case, because the sauce is fermented and comes out with a ph below 4.6 after fermentation, it's not considered an "acidified food", so the rules are a bit looser.  If you have to add something to it to get it to a safe ph, then it's considered acidified.  The sauce is simmered for about 45 minutes, then bottled at a temp above 190F.  This is called the "hot fill method."  I'm also considered "very small" by the FDA until I start selling over a million units a year (I think), and I have no employees, so there are a lot of other rules that also don't apply, bio-terrorism regulations, anti-tampering measures on the production line, etc.
 
In my state (KY), I think you can get a home-based micro-processor license, which would allow you to make sauce at home, but then you can only sell it at farmer's markets and approved road-side stands.  That would probably be your best bet if you just wan to get your feet wet.  If you want to sell it retail or on the internet, you have to cook it at an approved commercial kitchen.  There's a really good one about an hour away from me, they have super nice facilities, but they charge $35/hr.  Since the bulk of the time making my sauce is spent just chopping up peppers, all I really need is a cutting board, so I found another closer and cheaper facility to do the fermentation.  Then I trucked it all down to the nice kitchen to cook and bottle.  They have a crazy bottling machine that's worth the $35/hr alone.  A state food safety inspector had to be there to observe the cooking and bottling, and someone with the Better Process Control School certification has to be there as well.  Any other specific questions ask away.
 
We bottled about 800 bottles yesterday, took from about 9:00 am until midnight.  Going back on Saturday to finish up the rest.  I broke one of the carboys loading it onto the truck (one of the berry batches), so I only had 10 total.  We got through 6 of them yesterday.  Here's a couple of pics.
 
20171128_174106.jpg
 
That's a 40 gallon steam-jacketed kettle.
 
 
20171128_174119.jpg
 
Overall shot.
 

nice is it for sale yet?


Sent from my iPhone using Tapatalk

#74 theBelvidere

theBelvidere

    Mild

  • Members
  • Pip
  • 60 posts
  • Location:KY

Posted 01 December 2017 - 10:28 PM

Not yet, still working on the labels and stuff.  The pineapple turned out more garlicy than I intended, but I'm pretty happy with the rest so far.






0 user(s) are reading this topic

0 members, 0 guests