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Who's all going to Bowers next weekend?  Can't wait!  My lady and I will be there early Friday.

I need a greenhouse.

  I think the direction of my original question was pepper sauce with heavy citrus notes, but YES!  I'm not sure where on the spectrum I'm going to land yet.

Looking for pointers on how to highlight a citrus flavor in a cooked sauce (not fermented).   Generally, I add citrus juice (lime or lemon) towards the end of the cooking process because it seems the longer citrus is cooked, the less potent the flavor is.  Has anyone used zest in the sauce to...

I'll cast another vote for red brainstrain.  It's a real throat-scorcher for me.

I don't know for sure, but I'd guess you could.  I make wine as well and will toss some oak in the secondary fermentation for certain wines.

  The sauce I made was not fermented.  Just bottled and aged on the oak.

I cooked off my ingredients into a simple, low PH sauce base.  I roasted my oak chips to my desired darkness then added them to the sauce and hot packed in a 1/2G jug and let it sit in a cool, dark corner of my basement for 6 months.  After the 6mo, I cracked it open, strained out the oak and...

It's been a long time...but I'm back at it. A full GALLON of surplus cayennes put up with some White Labs lactobacillus for the long haul. Boom.

The train is reloaded and ready to roll.  This baby's loaded!  Take a few seeds, folks!  Seriously, be thoughtful about what you add or we're going to have two trains in a stop or two!   9405503699300121887763

Received in good shape. Plan to pick through tomorrow and get it on the tracks again Friday or Saturday.

Cracked this open a few weeks ago and it's great. Plenty of oak. I'll probably half the oak chips next time, but it's still enjoyable. Unique flavor

Largest harvest of the season...in mid-October. Thank goodness for the extended warm weather or it would be a light harvest year.

Anyone know anything about the Blackout Chili?  Had one at Bowers Pepper Festival and it was one of the most painful pods I've eaten this season.  Instant stabbing pain on the back of my tongue and throat.

In. Thanks Capcom!

Mmmm mm. Love me some scotch bonnets. Wish mine would get their act together.

I've tried them again and again and still prefer Jamaican Hot Chocolate to both Chocolate SB and Chocolate Habs. The Bonnets are my least favorite of the three. They have the least earthy, smokey flavor and are less fruity than other bonnets (and I love bonnets).