Two additions of fresh cayenne peppers in the past two weeks
Despite the late start to this year’s edition of fermented hot sauce, things are doing pretty well.
Even though the nights are cooling into the low 40s and upper 30s, the days have been warm (70s and 80s) and the Hidden Lake Hot cayenne peppers continue to flower and fruit. As a result, I’ve been able to harvest 8 to 12 ounces of fresh peppers and add them to the fermenter each of the past couple of weeks, giving us about 1 full gallon of fermenting (future) hot sauce.
Looking at my notes from last year, we had about 1 gallon of peppers fermenting at this time as well. The biggest difference is that last year’s Batch 22 had been running for nearly three months by this point in November. This year’s has only been going for two weeks.
Fortunately, the long range weather forecast shows a warm end to the month which (hopefully) means we’ll still have more peppers to add for at least another four weeks. So, maybe the late start won’t have as big an impact on Batch 23 as I feared.
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