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.
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 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.