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Will there be a Hot Pepper Awards Contest this year? I would love to enter some of my company's products hellspelerpepperco.com Colin

Currently I am working on my recipe to see if I can lower the Water Activity to .85 or below.   I have drastically reduced the water content (raised the vinegar content) and have added sugar.  I have a very tasty experimental batch ready for testing..   wish me luck...   What our health...

https://en.wikipedia.org/wiki/Water_activity#Food_safety   Water activity or aw is the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as the partial vapor...

Hi All,  We have been working hard to bring a hot sauce product to market in Canada.  We have rented a commercial kitchen, had and passed health inspection - and also had to submit a sample of the sauce for testing.   The tests were done to ensure stability of sauce for non refrigerated storage...

I did not use any starter (wild).   The fermentation has been going about 7 weeks.   Thanks!

 have a batch of ferment that is a bit more "cloudy" than my others...   ph is at 4.1...   should i be worried?

how long would you expect it to take for the ph level to drop below 4... I have always found that it happened quickly.. but i have this one batch that is stubborn...    How long do you expect it to take for the ph to drop below 4?  all my previous ferments have dropped quickly... but I have one...

is it ok to force the ph down by adding lime juice? or will that stall the ferment?

great- Thanks for the info!!

I f I find a good source I will post.

one of my mashes is very active (bubbly)  but I just checked PH and its at about 5.5... Its been going for about 12 days....  should I be concerned?  

Thanks.

once the seedlings have come up (in seed starter soil)  how soon should fertilizer be added- and what type of fertilizer is appropriate for the young ones?

My daughter likes them.. says they taste like beef jerky seeds!

Hi from Cambridge  On  .. just up the road!

Anyone have any recommendations on where I can get reasonably priced bottles in Ontario Canada...  5 oz Woozy is ideal... but I am open to other formats.   Thanks

I am making some now..  just winging it tho.. baked em at 200 for about 40 mins... then took em out and bathing em in sea salt brine worcestor and liquid smoke mix til tomorrow... then gonna spread on a cookie sheet with a lil olive oil sprinkle with some kenyan cayenne powder i have.. bake...

This thread seems a little dodgey.. but...   I have just moved some newly germinated seeds from ziplock and paper towel to small cup with seed starter soil.  I have put them under my t5s.. should i cover them with seran wrap or such to keep in humidity - or should i leave em open to the air?  ...

Is it better to ferment in dark or light?  or does it matter?