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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!


Member Since 11 Jun 2014
Offline Last Active Jun 17 2018 08:48 PM

#1541013 Sauce Still Has Bubbles After Vinegar Added

Posted by AaronTT on 29 March 2018 - 08:59 AM

It is still fermenting, which is why its stil producing bubbles. You can either just wait until its completely finished, or boil it to stop the fermentation. It looks tasy though, congrats!


Posted by AaronTT on 19 March 2018 - 11:48 PM

Yeah.. that thread I read and it inspired my last comment, lol oh the things we get for inspiration.


Posted by AaronTT on 19 March 2018 - 04:31 PM

Another fun option could be the "Asshole awarder". If someone puts a real bad post out there just to be an ass, and they get the negative comment unlike 10 times they actually lose some likes, lol. If they go negative, their status changes to "Offical Ass"


Posted by AaronTT on 19 March 2018 - 04:21 PM

We can add some. :)


The Like, and Informative/Helpful, an LOL, and maybe 1 or 2 more, not overloaded tho.


Man that would be great. You could always have a little fun when you catch a buzz one night and actually put in the middle finger for a few hours....  "leeeeets just go ahead and throw this one out here for a little bit"...


Posted by AaronTT on 19 March 2018 - 03:40 PM

What is the feasibility of adding different emotions to the area where you can like a post. Kind of like facebook where you can like a post, or laugh at it, or get angry, sad etc. Perhaps that is an expensive upgrade or unworkable with this site, but I thought if possible it would make it more "interesting"....best would be adding a gtfooh or a middle finger option...lol jk.

#1535727 How to make sauce hotter???

Posted by AaronTT on 07 March 2018 - 05:03 PM

Pure Evil. Only need a drop or 2.

  • jhc likes this

#1531351 Bad peppers

Posted by AaronTT on 25 February 2018 - 11:26 PM

Many like them, but I found lemon drop to be disgusting. It has a soapy taste like a lot of baccatums. Nothing like many describe. I don't like the mustard scorpion either.  

#1527640 Hunting peppers in Guadeloupe (Caribbean/West Indies)

Posted by AaronTT on 13 February 2018 - 07:11 PM

If you want the goods, you have to get in with the locals. Have a good time, let loose, and take St. Lucia's motto: no pressure, no problem.Trust me, this is the most fruitful way.  

#1519344 My friendly new employee

Posted by AaronTT on 19 January 2018 - 09:01 PM

I do feel for you all in the frigid areas. I am not happy to go out in 35f, much less lower... Then in the morning after a night time low of 29F.. I'm like cursing under my lips, son of a b.... my mango trees, damn my mangoes. ...screw this, no more.  Bastards. No more. 

#1516701 My friendly new employee

Posted by AaronTT on 08 January 2018 - 02:08 AM

Yep, us Floridians hate the cold, and we will bitch about 35 degrees, but we can kick the shit out of others when it comes to handling the heat. I see a lot of people  coming from up north to Florida complaining about 85 degrees with 100 percent humidity, and I laugh. To me that is a cake walk. Try 95-100 degrees with a 100 percent humidity, and doing hard farm work. I can always tell someone from up north, because they start sweating like a pig walking from their car to their house, lol. So indeed it does go both ways. At least I can put on more layers and handle the cold, while the northerners are all about ready to have a heat stroke, while I am hardly sweating. lol.  

#1516699 Stopping the fermentation

Posted by AaronTT on 08 January 2018 - 01:52 AM

A boil WILL stop fermentation completely. It literally kills the very organisms responsible for the fermentation, which are susceptible to heat as mentioned already. I have done count less fermentations, and the only way to continue the process is to reintroduce some form of bacteria after the sauce has cooled. I have done just that with experiments. In fact, that is one of my favorite tricks I use in fermenting sauces. I ferment for several months, then strain out some of the cloudy liquid. The rest I boil, then put it back into the food processor, to fully liquify. After it has cooled, I reintroduce the bacteria to the sauce for health purposes.  

#1504429 Hello from NC!

Posted by AaronTT on 11 November 2017 - 10:53 AM


#1473251 Trade: My Mangoes for your Peppers

Posted by AaronTT on 06 July 2017 - 12:21 AM

Okay folks I have a great deal. I have had a bumper year for fresh mangoes grown by my family. These are super juicy, fresh and full of flavor. Nothing even close to most store bought mangos, as they are far superior. I will trade a box(approx 4 to 6) full size large mangos for peppers of the following: Jamaican Hot chocolate habaneros, Red Savina Habaneros, Naga Morich, Bubblegum, and open to others, including mixes. No hydroponics(sorry,they lack flavor and nutrition), and prefer organic(meaning no pesticides or chemical ferts or anything else made man chemical). I want enough for 2 sfrbs at minimum. I can add more mangoes if I can get a larger amount of peppers. I also need them fully ripened on the plant, and not half green or green.  

#1393339 5 liter oak barrel

Posted by AaronTT on 06 December 2016 - 04:12 PM

I'm considering getting one of these to try and flavor a sauce thats been fermented prior to bottling the sauce. What do you guys think ?


I can also use it for a non fermented sauce as well. 



Sounds like a great idea. I have thought about doing something similar.

#1390610 Pepper People are the Best

Posted by AaronTT on 26 November 2016 - 08:27 PM

What are the black pods?

Got this awesome box from 96Strat. Thanks Andrew!


Some Leopards, Black Bhutlah Scorpions, an UnReaper, and a Reaper x Chiltepin.