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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!


Member Since 12 Aug 2016
Offline Last Active Yesterday, 06:51 PM

#1505013 2018 SEED TRAIN #2

Posted by Jubnat on 14 November 2017 - 09:29 AM


#1504968 2018 SEED TRAIN #2

Posted by Jubnat on 13 November 2017 - 10:09 PM

Sorry, had a busy weekend. Shipped it out to Midwestchilihead today, should be there on Thursday.

I added about 15-16 new varieties that I don't think were in there!

Thanks to everyone that added or will be adding seeds!

#1504868 First hot sauce attempt

Posted by Jubnat on 13 November 2017 - 11:34 AM

I don't know, maybe you could cook it longer to mellow the flavor.


But, every time I make hot sauce, I'm trying to figure out how to preserve or amplify that chinense aroma and flavor.

#1503384 [2017] If you could only grow one pepper.. which would you select?

Posted by Jubnat on 04 November 2017 - 10:53 PM

7-Pot red.

#1502578 Sauce Coloring

Posted by Jubnat on 01 November 2017 - 08:39 AM

I would just google search for using natural food coloring, not necessarily in the context of hot sauce making,  Obviously you'll have to sort through to find compatible flavors.


The last sauce I made, I used some achiote(annatto) powder, trying to get a more red color.  And also because it went with the coriander and cumin that I put in the sauce.  It didn't work as well as I had hoped.  It adds more of an orange/red color, and I think it works better with fats and oils compared to water and vinegar.


I'm definitely planning on using fresh turmeric in a sauce after I harvest my plants.  But this will be more about flavor than color really.

#1502477 Anyone Grow Bonda Mahala?

Posted by Jubnat on 31 October 2017 - 05:51 PM

I'm growing it right now.  It's an awesome pepper.  Heat level and flavor seem to be right in the middle of a Yellow 7-Pot and Bonda ma Jacques.


Just checked the RFC site, and mine seem to look more like a 7-Pot than their picture, which looks pretty similar to my Bonda ma Jacques.  I don't think it is totally stable yet.  I got seeds in a seeds train last year, I think they were labeled as F4.

#1502242 Bottling in Plastic

Posted by Jubnat on 30 October 2017 - 08:13 PM

If BBQ restaurants can do it, anyone can. Those things sit out in the sun all day. I like Aardvark sauces bottle. But I tend to like the pointed spout better, like what you find at BBQ joints.

Yeah, that's true. I wonder if the high sugar content in the BBQ sauces make a difference. Seems like it would. And then think about all of that Ketchup and Mayo sitting out in every burger joint.

I wonder if a lower pH would be effective. I find that I'm usually closer to 3 than 4.

#1502240 Bottling in Plastic

Posted by Jubnat on 30 October 2017 - 08:09 PM

also consider a different capacity, there are lots of 6-8oz options with wider mouths.
Good Luck!

Thanks for links!
I was really looking for something with a smaller opening. But now that I think about it, larger might work for some of my thicker sauce. I just like tactile feedback loop of the squeeze bottles...apply pressure, and that amount of sauce comes out, easy peasy

#1502210 Bottling in Plastic

Posted by Jubnat on 30 October 2017 - 06:49 PM

I'm trying to find some direction about bottling hot sauce in plastic bottles.  I've searched a bit, but everything seems sort of vague...at least for the home producer.

Most of the sauces I make are on the thicker side, compared to the vinegar heavy sauces at least.  The 5oz woozy bottles I use work okay, but it seems that they're just too thick to effectively use the orifice reducers.  But then without them, people often have trouble getting any sauce out without that delayed pour, then splat...much more sauce than they wanted.


Anyway, I want to use some squeezable bottles, kind of like what sriracha and yellowbird use.

Is it safe to assume that as long as I can sanitize them properly, and then fill them hot and invert(I know some plastics can't take 180F, I'm trying to figure all that out too), then it will be the same as using glass?


Here's a couple bottle types I was looking at:





Well...if any of y'all have any kind of experience with this, I'd be grateful.

#1501301 Salt weight in mash?

Posted by Jubnat on 26 October 2017 - 07:57 AM

I did my mash with 6% brine yesterday. Am I going to be ok


It's hard to say, since we don't have all of the information...health, diet, lifestyle choices...you never know.

But, I think your mash is going to be fine.

#1500930 Huy Fong Chili Garlic Sauce

Posted by Jubnat on 24 October 2017 - 05:33 PM

I don't think they realize that we're using much more than one tsp.

#1500683 Safest dehydrator temp to dry seeds to ensure germination.

Posted by Jubnat on 23 October 2017 - 03:24 PM

I'm curious to know as well.  I bought a new dehydrator that says it can go as low as 95F.  Though, I haven't tested it to see how accurate it is.

I'd love to get rid of the constant clutter of paper towels and coffee filters that I have them drying in now.

#1500101 Signup for the 2018 mega seed train!

Posted by Jubnat on 20 October 2017 - 08:20 PM

I think there is usually a few different ones going on.
If you have enough seeds, just put some on each.

#1500096 Register now for the 2017 "seed train" already in progress

Posted by Jubnat on 20 October 2017 - 08:16 PM

Yeah, bitches!

#1499196 Which Habanero Is The "Best"?

Posted by Jubnat on 16 October 2017 - 10:05 PM

If I had to pick just 3 it would be the following
1- MOA or p dreadie take your pick.
2- JHC, Jamaican Hot Chocolate
3- Caribbean Red 
Each one of the above have very different yet delicious flavors and are much hotter than the plain old orange hab. 

Weird...I thought you'd name a different pepper...