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.
Last week's heatwave got the peppers fermenting too fast, so we reduced the 3rd addition of fresh peppers from 16 to 12oz. Hopefully that will slow it down.
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.