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I made these into a sauce. It's now been fermenting since the Fall. The flavor was lacking on the fruit, and yes, it was extremely thin walled. The sauce smells great but not as pungent as previous hab sauce. Will update soon. I'm gonna pasteurize and bottle this weekend. 

I got a Farbarware 4 speed digital, stainless steel.  $40 at Walmart.   Comes with smoothie attachment.    Bought it several years ago. I've made countless margaritas, hot sauce batches, you name it. It puree's the crap out of everything...QUICKLY. I don't baby it either. I put it in boiling...

I'm impressed by the strain and the response. The rep got back to me within less than 5 mins. Had an answer waiting for me after lunch. I provided pics of my own plus from the forum.    She escalated to a seed/plant expert within the company for ID + info. 

I spoke to the Bonnie Rep. She referred me to this page. She said they are using a new variety now for Habs called "Spartacus." http://www.larkseeds.com/products/pepper-hot/habanero/spartacus-2/   Apparently they're using a hybrid that is meant to be hotter, produce more fruit with improved...

I spoke to the Bonnie Rep. She referred me to this page. She said they are using a new variety now for Habs called "Spartacus." http://www.larkseeds.com/products/pepper-hot/habanero/spartacus-2/

Mystery solved, I suppose. I may write them to see if they've made changes or incorporated a new variety of sorts. 

That's so ODD! Wonder what the deal is? 

http://www.shrinkpictures.com/processed/phpLG8i1MAM.jpg   Here is a pic of the entire plant. It's producing at the speed of a serrano.  It doesn't have the smooth skin of a hab

Yes. Haven't ripened yet. I started to be skeptical because it grew so quickly. Then it flowered like crazy. Now these fruits are almost heart shaped with bumps. Crazy.    I'm wondering if some cross pollination went on at the farm, and they produced this plant from hybrid seeds by accident...

How do I delete the post? I put it in the correct spot. Now I'm liable for a double post lol

http://tinypic.com/r/5ajogg/8   http://tinypic.com/r/ajoytv/8   I got this plant from Lowe's. It's supposed to be a habanero, but it looks like a hybrid hab of some kind. It has a bumpy texture like a trinidad scorpian.

http://tinypic.com/r/5ajogg/8     http://tinypic.com/r/ajoytv/8   I got this plant from Lowe's. It's supposed to be a habanero, but it looks like a hybrid hab of some kind. It has a bumpy texture like a trinidad scorpian.

@Rocketman   All that simmering & pasteurizing doesn't completely change your flavors? I imagine that produces a much thicker sauce. Seems like the flavor of the ferment might get lost in that. 

How long do you simmer? I've been doing mine right over 200 deg F for 10 mins then inverting 5oz bottles for 5 mins. I'm using 52 grams per quart. My salt is 14g/tbsp (I figured this out by dividing grams by ounces listed on the salt container). Google has great converters that are quick to get...

What's wrong with using litmus strips?

What's wrong with using litmus strips?

That's a lot of space inside those jars. I don't like that much air space in mine.

When you bake your leftovers, what do you use it for and at what temp/time do you bake it? Would that be useful in rubs? I hate being wasteful too.

Artisan well!?? You lucky dog! Here in Middle TN we have 2 million year old limestone aquifers that are fantastic. I'm in the city. If we have a major water shortage, TN will make a killing on water...   I question Deer Park being from "natural springs." On their website, they talk about their...

I recently got my first DEAD FERMENT. I'm new to fermenting (2nd year) so I'm still playin a little.    I used Deer Park water, which appears to be no better than tap water, in the dead ferment. In the past, I've had luck with Fiji & Aquafina. My fastest starting ferments have always been with...