Bottling Batch 23 Fermented Hot Sauce
Fermentation of Batch 23 of the hot sauce was slow and stalled out a couple months early, so I bottled it in January instead of the usual March
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Fermentation of Batch 23 of the hot sauce was slow and stalled out a couple months early, so I bottled it in January instead of the usual March
A warm mid-autumn is keeping the cayenne peppers in production much longer than usual. This year's fermented hot sauce, though late, may be pretty good afterall
For Batch 22, I'm using Cayenne/Thai peppers from 2 year-old plants. I hope they add some interesting flavor notes to the 6-month long hot sauce fermentation.
Made one last addition of fresh cayenne peppers for a full gallon to slow ferment. Now we'll cellar it and let the lacto yeast do its magic for a couple months
A cool summer and extra rainfall has the 2023 edition of our fermented hot sauce off to a start 8 weeks late. It's going to be a much shorter ferment this year.
After 191 days of fermentation, I'm pulling Batch 22 hot sauce out of the fermenter and bottling it. Cayenne-Thai peppers with fresh garlic aged on toasted oak.
The high price of feed and eggs has people sprouting grain as a cheap form of chicken feed. I tested it with my chickens, but received mixed results.
Picked the final batch of fresh hot peppers and split the fermenting peppers into 2 batches so I could add more to each before they go to rest for the winter.
The Indian summer could have put Batch 22 hot sauce into fermentation overdrive. Instead the pepper plants flowered again, so it's going to be Batch 22 x 2!
Topped off 1 gallon of Batch 22 fermented hot sauce with fresh peppers over the weekend. This will rest for a couple weeks before moving to the big fermenter.