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always apple cider? i only use ACV in one recipe, its just too pronounced. I think you would do better to keep the bells and lose the mango.  Nothing tastes like peppers except peppers, this is my go to for "sissy" sauce.   I only ferment my mash for one night, adding the citrus right away...

yes my daughter and I hunted down this bad boy today.  This was grown this year with a 6in. root piece the diameter of a sharpie marker.  I was actually a little disappointed with the size as i had harvested one earlier twice as big.  Horseradish is better after a frost or a whole winter so...

theres too much variance in each pepper to judge by just one you have to look at the general apperance overall.  That being said the second set of pics is not like any reaper ive ever seen.  The big question is - where did you get your seeds?

Sup Dawg! :dance:   you might find those superhots too hot for jelly even if you core them.  Habaneros make the best jelly IMO. 

looks like JPS to me.

No worries, this is what we are here for to share ideas. 

it wasnt moruga, Moruga is a stinging type of heat but i think i actually just had a mild sore throat that was exacerbated by the whole thing. so i did remake this with cored peppers and its still crazy hot.  Guess it dosent matter if you core a Moruga since its walls are permeated with...

classic :rofl:

my sauce philosophy is let the peppers shine, as a result they are thinner sauces though. my sauces are un cooked unfermented pepper purees in vinegar. I have used fruit in the past but my main ingredient is always peppers.

so you only do ferments then? you trying to start somethin'? :snooty:  This isnt about the addition of fruit its about fruit being the main component. the addition of citrus isnt what im talking about i also use lemon and lime this is about fruit being the main ingredient.  how do you make a...

i make no distinction based on shape, all the components are there! of course by that definition oatmeal is a type of soup but whatever!  I make a flayed face cheeseball for my halloween party http://www.instructables.com/id/The-Flayed-Skin-Cheeseball/, I'll be using this recipe from now on...

It seems like almost no one is making superhot sauces without adding loads of fruit and i just dont get it.  I understand you can make a yummy concoction but what do you do with it?  I dont want berries on my taco, or mango on my eggs or pizza.  I guess im just trying to understand the root of...

Yum! lol

Topsmoke calls the Health dept. - waiting waiting, "Hello" transferred, waiting waiting,"Hello" transferred, waiting waiting "Hello" transferred, waiting waiting "Hello" voicemail.

 is this my recipe or just a cheese log?  LOL

i use photobucket.  no worries, again we all start at the bottom at least they were plants and not puppies! :rofl:

I use wine often in uncooked unfermented hotsauces and its fine.   i use chardonnay, i would be worrid about the tannins in red wine making the sauce astringent.  Honey is a natural preservative it wont go bad.

over nannying is definitely your problem and has been all along.  Dont pull leaves, when a leaf uses more energy than it produces the plant will drop them on its own. There have been studies that suggest plants actually do most of their growing at night so keep them on a 14-16hr day cycle. I...

These are all great suggestions Black Fatalii is intriguing indeed!   Ive been really interested in these types for a long time but could see no real reason to grow them other than novelty.  is the flavor and heat alot different? sounds interesting, can you describe the flavor and heat? Im a big...