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What kind of proportion of pineapple did you use in relation to the chiles? Looks nice, awesome presentation with the jars and bottles as well! Sent from my XT1565 using Tapatalk

Would a tablespoon or two of non yeast infected brine work to Kickstart it again after heating? Sent from my XT1565 using Tapatalk

Hello, I have been meaning to ask this question for some time but kept forgetting-but is it less than ideal or more ideal to keep our products like sauces, purees, canned/jarred stuff, and bottles exposed to the colder winter Temps vs indoors? I have a shed outside that's not insulated but stays...

How does this recipe compare to the other one listed here http://thehotpepper.com/topic/34979-fooling-around-with-serranos/&ved=2ahUKEwjV9r6DoKXeAhUFrYMKHeb7AEYQFjADegQIAxAB&usg=AOvVaw3eW-K1ry7bwIfPQM18rR2D ? Gonna make one of these tonight and want to figure which one is better. I have 1.5lb...

This has been my demise many times this season.. Making an awesome sauce or powder and being under the influence on top of not writing things down (as I'm sure "I'll not forget what I put in here", kinda thing). Lots of good recipes lost... Sent from my XT1565 using Tapatalk

Are you speaking for cooked as. Well as fermented sauces? How much would one add you think? Sent from my XT1565 using Tapatalk

You should try to weight the peppers so they are under the brine, unless you have them processed into a mash then you can get away with no weight in my experience.. Sent from my XT1565 using Tapatalk

Neem oil to repel, fire from Bic lighter from spotted ones and the biggest dent is getting rid of eggs before they hatch and getting rid of overripe fruit. Hopefully there's some natural predators around. Sevin works too if ya can handle using chems. But ultimately any pesticide has to make...

Definitely food colored! As I've consumed more than several of those bottles in my lifetime ;) going to try one of these colored sauces. Think I'll try using yellow/green Tabasco, some yellow/green sugar rush peach, and some green jalapeños.. Not sure what else Sent from my XT1565 using Tapatalk

Back from dead Sent from my XT1565 using Tapatalk

Love it! Sent from my XT1565 using Tapatalk

What/whens the next round? Sent from my XT1565 using Tapatalk

Could I make a vessel like this if I got a 5gal bucket with a food grade lid that seals positively, then tap in fittings of some sort for a vacuum/check valve setup to accomplish the same tasks on the low$$'s? Then use a manual brake bleeder or a vac pump of some sort? I think I should/could...

You should take the mash from the smaller vessel and add it to the other one. Sent from my XT1565 using Tapatalk

I've been doing one like you're mentioning pure peppers and salt in a big butter container for 16days now with no trouble and very fermented (initial ph ~5; current ph 3.6) and filled it about 3/4 full. So that's working for me.. I've been burping it and keeping it under slight vacuum by...

Just wanted to post this for any seasoned or beginning fermenters, for a free/cheap "fermentation gates" that also allow you to do pepper slices and keep everything below the brine, check out using the plastic solo cup lids/caps! I've seen em mostly clear but also seen opaque ones before, they...

Green scorpion? As in not ripe? Sent from my XT1565 using Tapatalk

Here's prepull pics of garden

All my plants stacked (literally, along the perimeter of all walls) and squished into one room from frost Sent from my XT1565 using Tapatalk

Lol.. Generally done just straight with peppers and oil or are other amendments desirable? Sounds like a solid plan Sent from my XT1565 using Tapatalk