#batch20
Video: Batch 20 Hot Sauce Bottled and Ready
The 20th edition of my slow ferment hot sauce. It's funky, fruity with a medium heat on the back. BBQ worthy for sure! See how to make your own in the video.
Batch 20 Hot Sauce Progress – Entry 5
Batch 20 of the fermented hot sauce hit 5 gallons of fresh peppers 8 weeks early, so I'm bumping up to 10 gallons by splitting peppers between 2 fermenters. As for what I'm going to do with 10 gallons of finished hot sauce next spring, I have no idea.
Batch 20 Hot Sauce – Entry 4
Just put week 4's fresh peppers into the fermenter for Batch 20 of the fermented hot sauce. With the brine, looks like we're about 2/3rds of the way to getting a full 5 gallons before we send it off to spend the winter aging with oak
Hot Sauce Batch 20 – Entry 3
It's the first day of Autumn and the peppers are coming in hot and heavy. I'm picking around one pound every couple of days right now, which means I'll be moving the peppers to the five gallon fermenter this week. The weather has been very warm so the initial ferment is off to a good start. It smells spicy and yeasty, which tells me the lacto ferment is happy. Once I pitch it to the big fermenter, things should really take off.
Hot Sauce Batch 20 – Entry 2
2nd addition of peppers was a full pound split between Hidden Lake Hot and Culebra Negra (see photo). This should be more than enough to get a good ferment going before I pitch it to the barrel and add 10 - 15 pounds of fresh peppers over the next 10 weeks.
Hot Sauce Batch 20 – Entry 1
Batch 20 of my 6 month fermented hot sauce begins with 5oz of Hidden Lake Hot, a Cayenne/Thai cross, and 7oz of Culebra Negra, a Central American pepper I got from a friend.
Video: Hot Pepper Cadets Class of 2020
The candidates for this year's 20th anniversary batch of slow fermented hot sauce include a super-sized batch of my Thai/Cayenne cross and a Honduran pepper called "culebra negra" (black snake).