Search results

I loved seeing the suckeyes get their butts handed too them. Pryor is just not a passer. jacob

I add garlic to mine with no problems. I use the hooch as well and get the Ph down to 3.3 on the last batch. Problem with adding it later is it can affect the Ph of the finished sauce while adding it at the beginning, it will be a part of the low Ph sauce already. jacob

Looks good so far. Can't say I agree about the beets, but that is just personal preference. Hope it comes out great for you. jacob

Do you plan on overwintering any plants? I had the same problem with the rocotos this year. I started them too late and they started to flower in the dead of summer. They are really putting on pods right now and I hope to at least get a few to try by the end of the season. jacob

Those yellow flowers on the wilds look beautiful. I keep checking my Rhomb. every few days hoping to see a flower, but none yet. I will definately be keeping it over the winter for next year. jacob

If you have tiny bubbles after a couple of days then I would say it is working and you are off to a good start. I give mine a soft spin every couple of days to release the bubbles. Good luck! After this, you will be addicted to this method. I don't think I will make any more fresh sauce. jacob

Hmmmmm.....for some reason your PM is not showing up in my inbox. BUT, it did send a notification to my e-mail, so I did get your address and I will send it out in the next day or two. I hope they grow great for you! jacob

That sucks about the frost. It can come here any week now, but luckily nothing forecasted through the next 10 days. I still have a ton of pods I hope can ripen in time and still have to prepare some plants for overwintering as well. Hopefully it will hold off till December like last year. I...

The one with the extra yeast boost should be ready to go in the fridge for storage with all the bubbles in there and already smelling like alcohol. I would go ahead and add a 50/50 mix of flour/water to get the volume you want, them put it in the fridge. Looks like a good start. Let it age a...

I have the Chocolate 7 Pot I can send to you. PM me your address and I will send you some. jacob

Well, with the 2010 season wrapping up it's time to start getting ready for the 2011 season. I have already got most of my needs covered, but still looking for a few more. I already have a ton of superhots and looking for a few milder ones as well as some wilds. I have lots to trade, some OP...

Good luck on the hooch. I hope it gets started quick for you. Once you make a good mash, you will be hooked. I know I am. The mash started to bubble a bit after 3 days. Just little bubbles along the side of the jar. I'll let it sit for about 6-8 weeks before I open it up. About the salt...

Its normal. Not sunscald as that turns the spot white and ruins the pod. It is more of a suntan. The plants natural reaction to the sun similar to the human body darkening due to sun exposure. It will ripen to the normal color. jacob

Now that looks like it's going to bite. Absolutely beautiful! I hope that one gets stabalized soon and seeds become available. jacob

Please share your results with us as I am very interested to see if it works. jacob

I overwintered a couple of plants last year for the first time. I used a method I saw over on another forum in a post by John F. I cut the plant way back to about 4 inches tall and the root were the same size as the plant and put in 2 gal pots. Only 1 plant made it through the winter though...

Thanks for the responses. The sauce is great, very smooth consistancy. Timmy, The sourdough starter is a mixture of yeast and lactobacillus bacteria. Not sure about the yakult drinks as I have never had them, so couldn't say what it would do for the starter. I wouldn't think that just a...

I haven't read that about the garlic. But a quick google search came up with a few discussions for fermented garlic, so I think it is possible. On the other hand, I know the lactobacillus converts sugars to lactic acid, so if the garlic doesn't have a lot of sugars that may be right. So, the...

A little late, but as promised here is a thread showing how I make my pepper mash. Aging the peppers makes an excellent sauce. Real smooth flavor and no vinegar, which I like. Never been a fan of a hot sauce where you only taste vinegar. The bacteria needed to acidify the mash and turn it...

A week should be enough to get it started real good. I have started a new batch and will be posting in a new thread here in a minute. The salt method is the more traditional method. Add salt to about 10-15% of peppers by weight add a layer of salt to the top to keep the nasties out. The salt...