A quiet Saturday afternoon, so thought to bottle up a sauce that's been fermenting for a while (read: I need to make some space available in my fermenting cupboard... 
).
Ingredients:
Process dates:
Acidity levels:
Comments:
).Ingredients:
- 630 g Habanero chillies
- 300 g water
- 14.5 g salt
- 400 g Chardonnay white wine vinegar
Process dates:
- Start ferment date: 21 Dec 2016
- Vinegar add date: 18 Dec 2017
- Bottle date: 23 Jun 2018
Acidity levels:
- Ferment start: 4.7
- Vinegar addition (pre): 3.5
- Vinegar addition (post): 3.3
- Bottling: 3.3
Comments:
- 22x 50 mL bottles
- Tastes very good indeed! (a small case of the hot hiccups
)
