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Hey you pepper heads,   Wanted to get some opinions on adding oil to sauce that's not pasteurized.  Basically, if your sauce is a low enough pH, can it be left alive while adding a bit of oil and still inhibiting bad stuff from growing while in the fridge?   First, I am merely a hobbyist.  My...

Looks good, I would definitely have to sample.  I've been slow to catch on to some of these fruity-hot sauces.   No, I highly doubt you'll create ethanol with a proper salt brine ferment, but I can see how the lacto funk ;) combined with some grapes or blueberries could create a certain wine-ish...

I'm not an expert, but those holes full of water just don't look right to me. The roots need to breathe, man. Edit: How the heck did you dig up an 8 year old post and .. you know, nevermind. lol

Woo-hoo! What do I win? Don't tell me..wait..is it a bottle of Mt. Dew hot sauce?!?

  That's lame.  500 bottles is practically nothing to go through for all that trouble for too.  Just another marketing stint I guess?   I too am a diet Mt Dew fan.

Dragonsfire, could you tell us more? Also, do you scorch the chips? Edit: I was thinking about how tobasco uses jack daniels barrels. That'd normally mean charred oak soaked in whiskey for years. But, I just read they actually remove the top layer of wood so it doesn't impart it's flavor.

Heya all, just wanted to check in.  I think it's safe to say the season is well over here in Pittsburgh with inches of snow on the ground this morning, but that's okay, because now it's time to enjoy the fruits (and start contemplating next season).   Kept it very simple.  After 7 weeks of...

Tried some Sparrow Lane champagne vinegar in a fermented buffalo sauce after seeing this. Pretty pricey but it sure is tasty!

I just started a smoked ferment last night. Siv's suggestion is great, but if you don't have any colonized brine handy, you can just mix some fresh peppers in with the smoked. I've had no problems getting a ferment off the ground doing this, but it obviously won't be as smokey as using all...

Thanks for your responses. I replaced the air lock with a clean new one and moved it as far away from the evaporator coils as possible, no issues since! They do need topped off more often than the big ones but that's just par for course I suppose.

Getting kind of cold here in PA, the season is coming to an end. Gathered up some of the last good looking fruits yesterday and made a bit of an everything sauce. 1 Quart - About equal 1/3's of habanero, cayenne, and thai, with a couple fully ripened red jalapenos. Half smoked with pecan wood...

I just can't figure out what's going on here guys. I've been using these mini airlocks where I've had to in order to fit some more jars in my fermentation mini fridge. Obviously there is a much smaller reservoir, so the water may need topped off more often than a big 3 piece one (although...

Habs take awhile to turn. I will say though, once you even see the first shade of ripening, you'll see a lot of them start to change, and they go from green to fully ripe very quickly.      Size isn't necessarily an indicator of maturity. Some were large, a couple inches long, others the size of...

Don't sweat it man, I'm sure it'll recover just fine. I had a heavy T storm roll through earlier this summer with 50 mph winds. Literally blew entire planters over, and the ones that stayed upright, the plants were blown sideways with lots of broken stems and leaves. I just staked them back up...

Idk if there is such as too early. I've watched some of Khang Starr's stuff on YouTube and seems he's got plants that grow inside indefinitely. I think maybe your best option, if you're going to plant outside, is to just determine how mature you want them to be before putting outside. I'm not...

Just curious, what is your objective of adding vinegar after fermentation? Is it a pH thing, or is it to get a little of both acid flavors - because I've wondered about trying to do that myself. I like the taste of both.

Okay so I'm a pretty impatient individual and decided to try my first sauce today after only a couple weeks of fermentation. Figured I'd be adding vinegar and storing in fridge for only short period of time anyways. Mostly cayenne with a couple habs, garlic clove and peppercorn. Blended up with...

Thanks man! I definitely need to get some half gallons at least for the jalapeno rings. I just rip through those and it's a PITA to go through all the steps just to make a quart. Take pics and make a post, would love to see your haul! Edit: Here's a pic of a couple cool peppers. Really nice...

Sort of low, 86g of the pink stuff to 3393g of spring water, so just about 2.5% solution. I've been hiking my way down in salt as I've gotten more experienced and confident in my cleaning technique. I may go lower yet, but 2% is the bottom I'd probably be willing to try.

Well the deck garden got started a bit late but is finally putting out. Jalapeno rings and a few sauce base experiments of habanero, cayenne, and thai.