Batch 23 Hot Sauce Update #3
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
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 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
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.
Summer might have ended, but that doesn’t mean your peppers have to. Here's how to easily overwinter pepper plants and have fresh peppers again next spring!
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.