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Charring steaks like that is a crime against humanity.   Charring various woods to add to your ferment is a great idea, because you can choose the type of wood you use. I am going to use a blowtorch and put a medium toast on some pecan chunks and put them in the cookpot at bottling time, OR soak...

Greetings chilli fans,   I am experimenting with my own truffle hot sauce recipe using fresh black truffles from France. My question is when to add them to the ferment. If I add upfront, I am concerned about losing aromas through the airlock, as well as potential contamination the actual...

  New caps every time. As for the bottles, go to a home brew store (or amazon) and get a bottle brush and some "One Step" or "Star San" and you are golden.

  I may be late to the party but will add, I have made 3 or 4 batches of sauce using (mostly) dried peppers. I added fruit for the sugars and rehydrated the peppers. I will say, I never once had an issue with contamination, and the dried peppers, for me, always added a smoky note. That said, i...

  I wish photobucket hadn't gone and done what they did. I need to find a new host, as do you cause I can't see your pics, and they sound fantastic!

  That color is beautiful! I love beets. I'm making a batch of beet kvas as I type this. I made a batch of sauce with beets once and it was quite pretty, but make sure to use extra ascorbic acid. Beets tend to oxidize and not in a ruby red fashion. They get very dull looking.  

  I did a sauce once where I'd previously soaked some American toasted oak chunks in bourbon for about 3 months. I tossed them into the kettle when I was cooking the sauce at bottling time. There was a noticeable enhancement of flavor. Many vanilla notes but i suspect nothing compared to actual...

  Never. Unless the PH is above 4.0 which I have never ended up with . I have one exception only, its my sauce "SpiceDance" made with habanero, mango, and cider vinegar. But I use it for the flavor. I have found, the people who buy my sauce really enjoy the fact that I typically don't use...

  My longest aged sauce is just over 2 years and it is amazing, in my humble opinion. I don't know if there is an upper limit, or a point where you reach diminishing returns, but in my experience, 30 to 90 days is a good minimum; and every day thereafter just makes it better.

  I think we are pretty close to the same page. In any case, you're right that the bulk of the fermentation takes place in the very early stages. I'm sure there is a scientific line between where fermentation ends and aging begins. For example, I've got 5 gallons of beer, and 5 gallons of cider...

  I don't 100% agree with everything you said here. You are correct about the fridge being an unlikely place for fermentation, unless its pizza dough or a lager, but those yeast strains are more suited to the cooler temperatures. At refrigerator temperatures, lactobacillus activity slows to a...

It's funny, even though the brands are different, all the store bought super hits I've found are from Holland. I gotta say I'm LOVING the unique fruity flavor they bring to the table though.

Looks good. I have too much to do with my own. I need to decide which to save and which to let go of, and where to put them. Good luck!

Its not the best solution by any means, but I use a Ninja blender. Got it on sale for $79 at Best Buy, with the protection plan. I've burned out the motor  twice, and had it replaced free of charge. Considering it isn't intended for commercial use, I'm pretty satisfied. I wouldn't mind if it...

  This is a great idea, and really why the hot pepper community and people are simply better. I like your site. It's well laid out, easy to navigate, and has a color scheme that's easy on the eyes. I haven't gone live with mine just yes; just have the FB page, but will let you know when I...

  I've got some as well if you are looking to diversify. I've got red and yellow moruga's, red, yellow, and chocolate bhut's. I extracted these from the largest specimens I had on hand, and have gotten them all to grow at a very high germination rate. I'd say close to 90%. In the process I...

Jeff,   Thanks for this review. Not only do I appreciate the kind words, but it was very well done. THP and all of its members are the reason I took this from a hobby and turned it into a business, and I hope to keep on improving.

  Got pods....? That's a nice spread.  

This is what it is a about. I ferment all of mine down to a PH of 3.6 or lower, and use vinegar or ascorbic acid if it won't go that low. Same thing on the xanthan gum for stable texture. Nothing else needed. This is how an experiment / hobby turned into a robust small business and I'm having a...

    Hope I am not too late. I'd love some seeds. I'm also happy to send you a bottle of my hot sauce. PM me.