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  I'd be cautious about tossing any old wood chips in a sauce, but maybe other folks have experimented more with various sorts of wood. I also make fruit and grape wines (including currently going batches of habanero-pineapple and habanero-peach!), and home winemakers often use oak cubes or...

  Tried the "forest fire" last night.  It has a very strong oaky-vanilla flavor profile.  Quite good, although I think it needs to age a bit.

I know folks around here like pictures, but I didn't take any. Sorry, I'll try to better in the future. However, I thought I'd still share some information on the batches of hot sauce I have made since fall, since I love reading what other people put in their creations.  Most of these sauces are...

I mixed some of the slightly-smelly ferment with a mild batch (onions and a mild habanero variety), cooked in on the stove a bit, and it tasted and smelled fine.  Wow is it hot.  The rest of the ferment is in the fridge in a mason jar, and still has the smell.  I'll be combining with more mild...

Nope.  City water, but I boil it before using it.

Thanks grantmichaels.  I make wine as well, and had a batch last year with a faint sulfur odor that disappeared after a few rankings.     My guess is it is about 70F.  I have about 15 other ferments going in the same place and none of them have the smell.  It is currently sitting in the fridge...

I have a ferment that I just finished (about three weeks):   Chopped up Scotch bonnets, 7 pots, bahamian goats Added brine (1.5 sea salt tablespoons/quart) Under airlock the whole time   In the first few days of the ferment I noticed a slight sulfur smell, but it seemed to be bubbling great and...

  "learn to love the pain"...fantastic :)   Maybe I'll have to go back to the farm and pick 100 pounds of bells!  Going to be fun regardless!

Thanks for this info Topsmoke.  It was certainly a fantastic farm.   Yes, I knew what I was getting into when I selected these peppers. Admittedly I went a little (lot) overboard, as I also grow quite few more common varieties at home (jalapeños, cayennes, thai, sante fe, orange habaneros). My...

Hi folks,   Thanks for all the welcomes!  I'll post what I started doing with these peppers later this evening.     The farm is in Bowers, PA.  The annual chill pepper festival is there each year and was last weekend.  The local farm was part of the festival, and they are located at: Meadow View...

I've been making hot sauces for a couple years, with nothing hotter than the orange habaneros that I typically grow in the garden.  Yesterday I went a little crazy picking stuff at a local farm.  Have about 8-9 pounds of very hot stuff (for a total of $15!!). (I realize it should say Bahamian...