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looks o-mazing brother, can't wait to see it finished. i bet it'll put some hair on your chest!   question on your ferments: do you normally just add brine (5% or whatever) to your ingredients rather than puree them and let whatever liquid is in the ingredients act as the brine? i was thinking...

absolutely. unripe mangoes taste kinda soapy or detergent-like to me, not a desirable flavor at all. once they ripen--i usually let mine get very soft--the sweetness comes out. just let them sit on your counter for a week or so, they will ripen. but if i were you, i'd make sure you like the...

doesn't seem like too much trouble at all to me. and it sounds tasty.   have you ever tried it with garlic?   thanks for sharing.

looks like a lot of mash! nice work, sounds tasty. i think you will be fine with the bottled water in the airlock. i've done that on a few beer brews and never had any issues. you could dissolve some salt in the water if you want to dissuade some microbes.

Even if you are creeping up in pH, I don't think you need to worry about modifying it. The pepper plants should still grow fine around pH 7.   Like said, elemental sulfur will take a long while to change your pH, and I would be really surprised if the MG potting soil + MG nutrients didn't have...

looks like it's doing quite well! looking forward to udpates.

looks tasty! thanks for sharing.

looks real tasty, nice work!

sounds interesting, do you have any pics of it??

wow, incredible grow. looking forward to seeing the harvest progress!

wow, that looks delicious! nice work!

that looks tasty! nice work.

plants look amazing as does your sauce! excellent work!

thanks for the replies. i will update this with more pics once the pods start to develop!

will do, thanks for the feedback.

got into this whole thing a bit late in the growing season to plan for some of the more interesting varieties from seed, but glad i found some hots at the local garden center. Caribbean Red Hot: Standard Habanero: Tobasco: it has been very wet and cool here in Iowa so far this...

the bottles/caps i bought some time ago when I was starting to make bbq sauce and some other concoctions. so this is their first use. the caps actually have a dripper insert in them, so i soaked the caps and dripper inserts in starsan (brewing industry sanitizer) after a thorough washing and...

i let this mash go for just over a month and finally got around to cooking it and bottling it today. there was never a vigorous ferment with this mash, but it got the pH down to 4.5 over a month's time (i have a very reliable pH meter). i think next time i will chop the ingredients coarsely and...

well, actually my second attempt, but first after doing a bit of research. i put about 14 orange habs, 5 serranos, 2 large anaheim, a head of garlic, two mangoes, one yellow sweet onion all together and pureed them, added ~3% salt by weight to it and tossed it in some jars. the fermentation...

great info in here, thanks for all the responses!