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Hi. Question above. Last year I grew mostly habaneros (reds and orange) and some carolina reapers. I still have some seeds from last year so these I will not buy, but I'm looking for something new to grow as well. What are some of the chillies you grow that taste well? Any...

Found out that by no means should you put these in hot water to sterilize them. Apparently hot water softens the white pourer that comes preinstalled in the cap and it doesn't stay in the bottle but it stucks in the cap once you open the bottle when it cools.   Tried hotfilling few bottles and...

Well it's true that this batch I haven't flipped when hot filled. But if that happens either way, I guess there's no way around it?

I figured it some sort of oxidation...but is it normal to happen even if the cap is sealed??

Problem is that even they won't tell me what they are :(

Does anyone know what number #1 is? Could it be cayenne?

Could someone tell me what's wrong with my last year's batch? As seen on the picture, the top part of the sauce got much darker. I didn't like the taste of this sauce anyway, but I kept it sealed on my shelf just to monitor if there's anything changing...and it seems like it is.  

If there's any existing mold in peppers, will it get destroyed when frozen or once fermentation starts? Just out of curiosity. Nevertheless, I split open every single pod anyway.   "Now you've got me thinking I should get another ferment or two going this weekend."   You're welcome haha

Many thanks for your suggestions! Will definitely leave the water to cool down over night.    Regarding the "smooth-skinned" veggies you mentioned...this might be completely unrelated, but I've heard from others to use only peppers with smooth skin in general (even for non fermented sauce). As...

It's this time of the year again.  Have tonnes of chilli pods in my freezer, thinking about using third for fermentation.   Last year's batch was great. I added some fresh veggies to it and boil the hot fill it. This year I'm planning to do the same. I have few questions though:   1. Should I...

I doubt it since droppers come pre-installed in the caps when you buy them. But will definitely try to put one cap on the bottle without the dropper to see if the cap still gets pushed! Thanks for suggestion!

Could someone recommend a pH meter listed here: https://www.amazon.de/s?k=pH+meter&rh=p_72%3A419117031&dc&__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&qid=1572600930&rnid=419116031&ref=sr_nr_p_72_1   I'm still searching for one. I have no experience with digital pH meters so I have absolutely no...

Could somebody recommend one from German/British amazon? As a European, I wouldn't order it from US.

Well, the local shop I bought them in specialises in glass jars/bottles/packaging and they sell the bottles with either Plastic caps with this "dropper" inside the cap, or aluminum cap with or without the dropper. It seems that cap in general fits on bottle just fine and threads also align. It...

This might turn out stupid question, but I don't know anymore whether these plastic caps are absolute garbage, or I'm just retarded. Until now I've always used metal caps without the pourer inside, this year I wanted to try plastic caps with a pourer. Where I bought the caps, I was told that you...

  Actually what I just bought for this year's batch are plastic caps! Pic HERE. No tool needed. I just need to figure out the most effective way to disinfect these caps (including the white plastic thingy that goes in the bottle) prior to hot filling them.

I have some questions about my equipment for making of the hot sauce.   1. Last year when cooking hot sauce I simply used litmus papers for measurment of pH. I simply dipped them into the sauce, and rubbed the hot sauce gently off with paper towel. Now, unless hot sauce tainted them to the point...

What do you guys think about this one? http://www.milwaukeeinst.com/site/products/products/lowcost-pocket-testers/116-products-g-low-cost-pocket-testers-g-ph600   It costs approx. 30€ 

  Unfortunately cannot find it on European amazon.

My choice of words was bad, didn't mean actual quality, but more of a shelf life and "stability" of the sauce. But you answered to that question as well, so thanks!   Will try to make a ferment this year again, I just need to make sure not to add any brine to the sauce, as last year's was pretty...