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I had to abandon the airlocks- the peppers started trying to escape.    I went to just a regular canning lid and burping/flipping 3 times a day- hopefully this will solve the Kahm problem and seems to keep the pepper mash from puffing up above the brine.      Got another savina picture- 

Well I ended up with 3 SFRB worth of unmarked super hots (Filled to bursting), so I decided that A : I would never be able to handle a sauce made out of solely super hots. And B: Christmas is right around the corner.    To dilute the heat I went to Aldi and bought an eye-boggling amount of those...

I have been lurking for a while, watching my peppers ripen and dreaming wild dreams of finally pulling the trigger and making my own sauce.    I pored over all of the guides and advice that have been posted here and one night, after harvesting the last of the Habaneros and a few too many beers I...