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Bold Badger Sauces

Member Since 27 Jul 2014
Offline Last Active Yesterday, 09:18 PM

Topics I've Started

Idea for a bottling machine

18 October 2018 - 07:33 AM

Most of the cheaper bottling machines I've found online look like this:

 

https://www.ebay.com...3.c101006.m3226

 

They have a big hopper and are gravity fed, which wouldn't really work with hot sauce because you have to keep it above 180 degrees at the moment you bottle it.  I assume if you poured boiling sauce into that hopper it would be too cool by the time you finished the last bottle.  The one at the commercial kitchen I use is very fancy, it uses compressed air and a crazy pump made with highly polished stainless steel lobes pushing the sauce through it.  It looks like a cam shaft or something.  It sucks the sauce right out of the giant kettle through a valve in the bottom, so the kettle keeps it up to temp.

 

So I had an idea, what if I took a large stainless steel pressure cooker, one of those 30+ quart All Americans, drilled a hole near the bottom and welded in spigot, then modified the wobbler so it would allow the pressure inside to only build to like half a psi.  Then I could cook the sauce in the pressure cooker without the lid, blend it, then when I want to bottle it put the lid on and allow a little pressure to build inside, then open the spigot and use the pressure inside to push the sauce out into the bottles?  Besides the obvious risk of spraying boiling hot sauce everywhere, does this sound like something that would work?


Yeast or mold?

09 September 2018 - 05:48 PM

Two out of 5 of my batches from last October have some weird looking stuff growing on them.  They smell a bit stronger than I'm used to with kahm as well.  I'm inclined to toss these two.  Of the remaining three, one had no kahm and two had a mild case.

 

What do you think?

 

20180909_183339.jpg

 

 

 

20180909_183514.jpg

 

 

The first one smells worse than the second one.

 


Bold Badger 2018 grow log

25 May 2018 - 06:52 PM

So I have about 200 plants this year, about the same as last year.  Here's the breakdown:

Pepper                         Quantity
Yellow 7 Pot                   80
MOA Scotch Bonnet              39
White 7 Pot                    9
Carolina Reaper                4
Yellow Devils Tongue           5
Moruga Scorpion                3
Tobago Seasoning Pepper        8
Red Bhut                       24
Yellow Fatali                  19
Yellow Bhut                    2
Indian Carbon Bhut             1
Yellow TS Moruga               2
7 Pot Jonah                    2
Choc Scotch Bonnet             1
Red Fatali                     5

I started them on 3/12, then started a bunch more two weeks later to replace the ones that didn't sprout, so 40 or so of them are a bit behind the others.  After a couple of weeks of moving them around the yard to harden off, I got them in the ground last weekend, 5/20.  About a week later than last year, and about two weeks later than I really could have, given the better weather we've had this year.  These plants will all be used for my sauce.

 

 

The story so far:

 

20180312_164832.jpg

 

3/12.  The bionic seed starter rack returns, now with an extra level.                                                                                     

 

 

20180312_165633.jpg

 

Closeup, those are the curry trees on the left.

 

 

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3/22.  We have liftoff!

 

 

20180408_095527.jpg

 

4/8.  Aren't they adorable?

 

 

20180413_090601.jpg

 

4/13   The two trays on the upper right are the ones I replanted on 3/30.

 

 

20180427_083100.jpg

 

4/27   32 very snug Yellow 7 Pots.

 

 

20180511_182613.jpg

 

5/11   The day I moved them outside to harden off.

 

 

20180513_094554.jpg

 

5/13   A very healthy looking Yellow 7 Pot.  They started growing much faster once I got them outside.

 

 

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5/20   Plant out day!

 

 

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Roots.

 

 

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5/25   Today.  This is site #2, 24 Ghosts in this spot.

 

 

20180525_124124.jpg

 

Site #3, which is about 100 feet away from site #2.  19 Yellow Fatalis, 3 Yellow TS Morugas, and 3 7 Pot Jonahs.

 

 

20180525_171239.jpg

 

The big spot, 152 plants here total, all of the following: Yellow 7 Pots, MOAs, Reapers, Yellow Devil's Tongues, Moruga Scorpions, Tobagos.

 

 

20180523_180018.jpg

 

The two big curry trees doing well.

 

 

20180525_140520.jpg

 

The baby curry trees, looking pretty scraggly.  I'm hoping recover and wind up producing a ton of leaves for me.

 

 

That's all for now folks!  I'll keep this updated as the season progresses.

 

 

Here's a link to my 2017 grow log for those interested:

 

http://thehotpepper....s-30-varieties/

 

 

 


A few seed saving questions

07 September 2017 - 07:24 PM

I feel stupid posting about what is mostly common sense, but there are a few little picky things I've been wondering about.  So first of all, I've always read you should save the seeds from the first pods to reach maturity.  Is there really anything to that?  Any idea what kind of differences you could expect from an early seed plant vs a late seed plant?

 

Another thing, my friend swears that the best way to go is to cut out the placenta of the pepper and let the whole thing dry out, then separate the dried seeds and save them.  This seems unnecessary to me so I usually put on some rubber gloves, cut open the peppers, and use my fingers to scrape the seeds off the placenta.  This does equate to me manhandling them a bit while they're fresh and soft.  Could that be causing harm?  I haven't really had any problems germinating them later doing it my way.

 

And one more.  What's the best way to store the seeds?  I've been keeping them in the fridge in an airtight jar with a little paper satchet full of dry rice to absorb any excess moisture.  Is it better to store them in the fridge, or even the freezer?  I'm concerned mainly about longevity, but if the colder temps could just result in the seeds growing into crappy plants, that would obviously be something to consider as well.  I have way too many pepper varieties that I'll probably never get around to growing, but it would be nice to keep my options open for as many years down the road as possible.  I wonder how they store the seeds in those doomsday vaults, like do they replace them with new ones once they get to a certain age?

 

 


2017 Grow Log - 200 plants, 30 varieties

14 April 2017 - 02:00 PM

Hello all.  Last year was the year I intended to "go big" and start my hot sauce company, but as chance would have it, the soil at my largest garden spot was terrible, all clay.  I had planted about 150 plants there but none of them grew over 6 inches tall.  I had another spot where I planted about 35 MOAs, just one variety because I wanted to get a bunch of non-crossed seeds.  So as it turned out those bonnets were the only plants I had.  But I estimate they produced about 4 lbs per plant, which was way more than I expected.  I still started the hot sauce company, but I wound up with only about 320 bottles of sauce.  I just sold out of it last weekend, people seemed to really like it.

 

This year I have a new garden spot with much better soil.  I started the plants right about a month ago.

 

Here's the list of varieties:

ID      Name                                                    Qty
1.      MOA scotch bonnets                                      30
2.      Cardi Scorpion?                                         17
3.      Yellow 7 Pot                                            22
4.      Chocolate Devil's Tongue                                15
5.      Gigantic Ghost                                          15
6.      Caramel Moruga Scorpion                                 5
7.      Peach Fatali                                            5
8.      Caribbean Red                                           5
9.      White 7 Pot                                             5
11.     Jay's Peach Ghost Scorpion                              5
12.     Aji Pineapple                                           15
13.     Pepper Joe Not Ghost                                    8
14.     Peach Trinidad Scorpion                                 5
15.     Carolina Reaper                                         5
16.     7 Pot Congo SR Gigantic Yellow                          5
17.     Aji Jobito                                              6
18.     Orange Fatali                                           4
19.     Padron Pepper                                           5
20.     Sugar Rush Peach                                        5
21.     Fidalgo Amarillo                                        5
22.     Chiero Creme                                            5
23.     Chenzo Chili                                            5
24.     Trinidad Perfume                                        5
25.     Tobago Seasoning                                        5
26.     Pimenta Luna                                            5
27.     Aji Lemon                                               5
28.     Rosemary Pepper                                         5
29.     Turkish Snake                                           5
30.     Cardi Scorpion                                          5
31.     Aji Amarillo                                            3



I can't seem to figure out how to upload pics on here, so I uploaded one to imgur:

 

http://imgur.com/a/YmqGi

 

I made the rack myself, obviously.  After separating some of the multiples, I now have 266 plants on it total.  Planning to give some away and sell the extras at the farmer's market.  The lights are on 24 hours in case you were wondering.

 

I'm excited!  200 plants is serious business!  I'll be back with more pictures as things progress.