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Check out this thread.   http://thehotpepper.com/topic/18572-candied-jalapenos-habaneros/     -Alden

Those look good, I am going to have to give them a try.   I was thinking of adding ghost pepper slices to the lollipops but I might have to expand my candy making to include these.   -Alden

  I know this is an older post but I made these last night using two teaspoons of ghost powder instead of habanero.  These are awesome!   -Alden

Made some more ghost pepper lollipops yesterday. They ought to be good since my wife was coughing in the other room as I was cleaning up.

I wanted to see what the Forest Fire tasted like.  I have a ferment with toasted oak cubes in it working now.   -Alden

  I scalded a batch or two and then bought myself a double boiler.  No more scalded batches for me.   -Alden

I don't know.  Tabasco ferments for three years in oak barrels.  I don't think I will last that long.  I do intend to go longer than sixty days which is my normal target.  If I am patient enough I am hoping to hold out to spring.   -Alden

Bubbling away, rising up from the bottom and separating.  Looks like a happy ferment so far.   -Alden

One thing I would recommend is a double boiler.  Made my life a lot easier.   -Alden

I'll go $150.   -Alden

I made up a new ferment yesterday.  A bunch of different kinds of peppers and some "toasted oak" cubes.    Recipe:    Peppers    Salt    Oak Cubes    White Labs Lacto   Sorry about the second picture being blurry.   -Alden  

Busy weekend planned. 16 racks of ribs and two chickens going on the smoker...

New one gallon fermentation jug, smoked hungarian oak cubes... What to do, what to do.

    Not really sure, I haven't checked the electrical bills but my wife hasn't complained.  I let them get natural sunlight through the windows during the day and augment with four hours of LED light just as the sun goes down.   -Alden

Four 300w MarsHydro LED lights. Mylar around the sides and bottom.  I water them every four days.   -Alden