It’s been such a good year for the hot peppers that after this past weekend’s additions, I filled the five gallon fermenter nearly eight weeks ahead of schedule.
I could just stop with the fresh pepper additions and let it run, but the pepper plants are still flowering and loading up with peppers, so I’m going to see if I can get Batch 20 all the way to 10 gallons by adding another fermenter and splitting the peppers between them.
I think it’ll be interesting to see if they start to differ from each other, especially after the toasted oak is added.
Hot peppers in the fermenter with lid and airlock in place
As to what I’m going to do with 10 gallons of hot sauce when it’s finished next spring, that I haven’t figured out yet.
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.