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I've got a batch of Cayenne fermented in a salt and sweet wine (Muscatel) solution ready to bottle (I think!) and I'm unsure at the moment what bottles to use for my sauce. Its been fermenting for about 4 weeks now. Bubbling ceased about 3 days ago so im gonna need to bottle soon. I was actually...

Just found this site, looks like its going to be an incredible resource to a budding chili head! Any way.... Ive just started fermenting a batch about a month ago and so far so good!