2017 blessed me with over 500 pounds of Carolina Reapers, Red and Yellow Morugas, Red and Yellow Brainstrain, Primos, so after I packed my freezer, I went and bought 20 food grade 5 gallon pails added areators and started pureeing peppers. 3% salt and 11.5 inch plate for weight. 6 months later and here I am. Wish me luck my kettle never shut off today and 50 gallons left.
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fermenting Time To start Processing 73 gallons of Hot Pepper mash
- Thread starter Meadow Creek Farm
- Start date
to THP and I'm looking forward to seeing some finished product pics and descriptions. 
Pics turned. That's the PH 3.54 and Ph 3.59 before boiling
MikeUSMC said:WOW! That's a lot of mash!
What does a pH of "hSE" and "6SE" mean?
Cant wait to see the final product of all that pepper goodness! Best of luck
So how much will you be selling this for and what varieties do you have?
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This weekend you can buy all you want.Rabbit91476 said:
Key Chain Bottle 2 oz $5.00
5 oz woozy $7.00
Quarts $20
Gallons $ 60
CURRENTLY FOR SALE
Carolina Reaper
Red Moruga Scorpion
Yellow Moruga Scorpion
Naga Viper
7 pot Primo
Red Brainstrain
Yellow Brainstrain
NEW FOR FALL 2018
Komodo Dragon
MA Wartryx
Bedfordshire Super Naga
Carolina Reaper
Red Moruga Scorpion
Yellow Moruga Scorpion
Naga Viper
Red Bhut
Primo
Red Brainstrain
Yellow Brainstrain
Fresh Peppers when in season $20 pound plus shipping.
