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 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.
The second pepper addition to batch 22 of the fermented hot sauce. After 12 more weeks of fresh pepper additions we'll send it off to finish over the winter.