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  1. FlaccidJohn

    fermenting Dead Ferment?

    Hey guys. I'm not new to food, and I know how fermentation works (I have several wine and mead recipes that are wonderful). But I am new to hot sauce and lactic fermentation. So lets see how big of an idiot I am.   I started my first attempt four days ago. My mash came out to about a liter. As I...
  2. FlaccidJohn

    co-packer Co-Packers?

    Hello!   I have read several articles on The Hot Pepper regarding the making and selling of pepper sauces. From cooking and sterilizing, to insurance and zoning, it's not feasible for anyone but a dedicated sauce maker. But what about the use of a co-packer? For those of you who don't know what...
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