That’s it. Oak is in the brew and the last of the peppers are picked and added for Batch 19 of the Hidden Lake hot sauce.
12 weeks of fresh fermentation. Now for 12 weeks of aging. See you in spring peppers.
Merry Christmas everyone else!
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About the Author: Sage Osterfeld
I’m just a guy with nearly an acre of dirt, a nice little mid-century ranch house and a near-perfect climate. But in my mind I’m a landscaper survivalist craftsman chef naturalist with a barbeque the size of a VW and my own cable TV show. I like to write about the stuff I build, grow and see here at Sage's Acre.
Go ahead, leave a comment. I won't bite.