Jump to content


Bold Badger Sauces

Member Since 27 Jul 2014
Offline Last Active Yesterday, 03:25 PM

#1567366 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 11 July 2018 - 10:58 PM

Things are progressing nicely, but I think the plants are suffering a bit with the crazy heat lately.  It's been in the upper 90s constantly.  The plants at the big spot seem to be doing better, maybe because they have more shade.





The big spot.  After I took this pic I raked up all the grass clippings and mulched the plants with them.  I didn't do that last year but it's working out nicely.  The groundhog is to thank for that big spot with no plants.  I've seen it a couple of times, galloping away and crashing through the woods like the t-rex in Jurassic Park, it's huge.







Plants at the big spot.







Ghosts at the smaller spot, suffering from the heat.







Fatalis.  Suffering a bit more.





In other news, I got the go ahead from the food inspector to start turning my basement into a commercial kitchen.  At least enough of one for the fermentation phase, I'm still planning to do the cooking and bottling at the really nice one in Jackson county.  They have this awesome bottling machine that's worth the money alone.  Here's a video:



I always joke with people at the farmer's market, don't worry I used a certified commercial kitchen, I'm not just some guy making hot sauce in his basement.  I guess I'll have to retire that one, lol.  If I can't get it done in time I have some friends who are also working on building a commercial kitchen a lot closer than the other one I used, so I might wind up there.  And if that falls through I'll just use the same place as last year, not that I have any complaints there, it's just a longer drive.  Last year I would go pick a couple hundred pounds of peppers on Friday night, then drive about an hour to get there the next morning, chop up peppers for 12 hours, drive home, then go back up the next day for another long ass day of chopping peppers.  It would be a lot more convenient if I could go pick 50 pounds or so after work and do up one carboy every night of the week if I want to.  I'll also be able to monitor the fermentation much closer, regulate the temp better, and cap the carboys off when main fermentation is done, so I'm less likely to get kahm.


Now I just need to go buy a bunch of drywall and stuff and get to work.  If only I weren't such a lazy bastard, lol.



#1567206 Suggestions on larger scale fermentation gear?

Posted by Bold Badger Sauces on 11 July 2018 - 10:43 AM

I used the 7 gallon kegco glass carboys linked above for my hot sauce.  Last year I had 11 of them total.  They worked wonderfully, but I would warn you that the glass is a lot thinner than it looks.  I accidentally broke a couple of them and I was kind of shocked how thin, way thinner than window glass in spots.


Here's an ebay vendor that sells them for a few dollars cheaper, with free shipping:  https://www.ebay.com...NoAAOSwoydWmCng

#1565701 2018 - The Farm

Posted by Bold Badger Sauces on 05 July 2018 - 02:41 PM

Dude, much respect, this is by far the most epic grow log ever.  I just made it to the end after spending several weeks reading each and every post.  Makes what I'm doing look like child's play, lol.

#1563777 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 28 June 2018 - 09:48 PM

Things are kicking into high gear now.  Got little pods on a few plants.  I topped about half at the big spot and all at the small spot.  Should be an interesting comparison since last year I topped them all.  In fact I don't think I've ever not topped a pepper plant.





The big spot, in need of some weeding.





Plants at the big spot.










Fatalis.  That big one is kicking ass.



So far so good on the groundhog problem, haven't lost any more plants.









#1561688 2017 Grow Log - 200 plants, 30 varieties

Posted by Bold Badger Sauces on 21 June 2018 - 05:29 AM

My old username was theBelvidere.  They changed it for me when I upgraded to the biz membership on here.

#1561387 2017 Grow Log - 200 plants, 30 varieties

Posted by Bold Badger Sauces on 20 June 2018 - 09:15 AM

Sorry man, you got lost in the shuffle, I'll get it out tomorrow.  I need to PM the guy from Denmark too.


Also here's the 2018 glog:  http://thehotpepper....-2018-grow-log/



#1560735 2017 Grow Log - 200 plants, 30 varieties

Posted by Bold Badger Sauces on 17 June 2018 - 03:12 PM

lol, and I thought that was one of the milder ones.  It has the same ratio of vinegar as all the others, but I think it might have benefited from a bit more.  Vinegar complements smokey flavors really well imo.


Glad you liked it, even if it didn't like you.  I must have a cast iron stomach because I go through hot sauce in general pretty quickly and never have any problems.  Older guys at the farmers market are all the time telling me how they used to love hot stuff but they can't handle it any more.  I'm terrified that'll happen to me one day.

#1560292 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 15 June 2018 - 04:20 PM

Just a quick update.  The plants are growing, slowly but surely.  Something keeps digging them up at the big spot, I'll probably wind up losing at least 20 plants.  I suspect it's a groundhog.  I re-buried all the ones that weren't totally dead and sprinkled cinnamon all over the place.  I'm hoping that will deter the creature, whatever it is.  Now that they're a little bigger, I also went around to all of the plants and bunched straw up around the stems, which should help keep moisture locked in so I won't have to water them as much.  I've been topping a few plants here and there, trying to catch them right before the top splits into two.  At this point most of the plants at the smaller spot have been topped.





The big spot.






Closeup of a few plants at the big spot.






The ghosts.  There are people growing bell peppers nearby, so I'm just hoping they'll be flowering at different times.  I'm planning to save seeds from these, like I did with the scotch bonnets and yellow 7 pots I grew here over the past two years.  The bulk of the plants at the big spot are from those seeds, so I guess I'll find out for sure when they fruit if they are indeed true to type.  If they'd gotten crossed with an annuum they would have shot up a lot more by now though.






Fatalis.  In the front is an example of one I probably waited a little too long to top.  I was hoping to save seeds from these too, but I wound up with only 19 and I wanted to grow 25 plants here so I made up the difference with some other varieties.  I'll probably still save some but I'll put a question mark next to them until I can grow a few out next year and find out for sure if they're crossed or not.  Both the yellow fatalis and the ghosts at the other spot here were seeds ordered from pepperlover so they should be legit.  I used to have this awesome gigantic ghost variety, but I have a bunch of packets labeled similarly and I'm not sure which ones were from the first year, when I know they weren't crossed, and from subsequent years, when some of them did get crossed.  I grew some from one packet last year and they definitely weren't the ghosts I was looking for.  I really need to grow one of each of them in separate spots to find the real one and then save tons of those seeds.  I can't find any pics of the originals, but they were freaking huge.





#1559963 Too Much Vinegar

Posted by Bold Badger Sauces on 14 June 2018 - 08:39 AM

If you add any fresh ingredients after fermentation you have to worry about wild yeast getting into the bottle and starting to ferment the sugars, even if the ph is low.  If you cook and bottle it using the hot fill method it will be fine until you open a bottle, then just refrigerate after opening to prevent that.

#1559844 Extreme Biz Profile: Bold Badger Sauces

Posted by Bold Badger Sauces on 13 June 2018 - 05:43 PM

Awesome man, glad you liked it.  I worry people will be disappointed with that one.  I've never had any other aji sauces so I have nothing to compare it to, but it's completely different than the rest.  I want to try making a non-fermented aji sauce and see what that's like.


I did a side-by-side comparison with 5 fl oz of water and they're definitely a bit short.  So yeah...sorry about that.  I'll just put some little 4.5 oz stickers on them, no need to alert the food police.  :)


#1559355 Extreme Biz Profile: Bold Badger Sauces

Posted by Bold Badger Sauces on 11 June 2018 - 12:56 PM

Hrm.  Well, if my calculations are correct, and assuming sauce has the same density as water, then my method would have resulted in each bottle being about 6.1 ml light.  Although since the majority of the solids that went into the sauce themselves do float, and therefore have a lower density than water, I assume that difference would be much less.  I'll measure out 5 actual fluid ounces this evening and see how much that fills up a bottle.  In any event, I'll be sure to do it right this year.  I guess I should have paid more attention in home ec class.

#1559289 Extreme Biz Profile: Bold Badger Sauces

Posted by Bold Badger Sauces on 11 June 2018 - 06:46 AM

Yes, sorry everyone, the yellow 7 pot is sold out.


Also the bottles contain 5 oz by weight.  I could have probably fit another half oz or so in there but 5 oz seems to be the standard.


Thanks for the orders!  All orders placed over the weekend will go out today, you'll get an email with the tracking info.  Check your spam folder, a lot of them seem to wind up in there.

#1558370 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 06 June 2018 - 09:13 PM

Gave the plants a dose of fish fert today, about 3/4 of a gallon divided among all the plants.  I wasn't really measuring, I just filled up a 5 gallon bucket and added enough to make it look nice and chocolate milk like.  They were looking pretty weak for a while after transplanting but they seem to finally be recovering.    Planning to top them around the end of the month.  Last year I think I topped them too early, a bunch of branches ended up snapping under their own weight.  I think giving them more time to develop a stronger main stem will help prevent that.


These pics are from today.





The ghosts.










The big spot.



#1558365 Extreme Biz Profile: Bold Badger Sauces

Posted by Bold Badger Sauces on 06 June 2018 - 08:42 PM

Yeah, I definitely saw a nice boost in sales.  Note that I also just got my site set up to take straight up credit cards, without going through paypal.  The discount code is good through the end of the month.  HINT HINT everyone :)

#1555840 Extreme Biz Profile: Bold Badger Sauces

Posted by Bold Badger Sauces on 26 May 2018 - 01:21 PM

Thanks, glad you liked it!  You described exactly what I love about it.  The delicious chinense flavor is front and center with that one, but it's all funkdified by the fermentation.  I can tell a big difference between sauces made with a fermentation starter like Caldwell's, vs wild fermentation.  That sauce epitomizes what I love about wild fermentation.  It's like an umami kind of savoriness with a really good aftertaste.  I made that batch kind of on a whim because that day I happened to have picked enough Yellow 7 Pots to make a whole carboy by themselves.  There were a few bell peppers in it as well but less than I really would have liked.  I think some more annuums would make it even tastier.  The garlic level was just right though, prominent but not overpowering.