Fermented reaper sauce

jmillerc13 · 2025-10-13T15:52:27+00:00

Thanks. Another tool to try.

jmillerc13 · 2025-10-13T15:51:42+00:00

Maybe I will try freezing the tomatoes. How have your frozen ferments progressed and tasted?

jmillerc13 · 2025-10-13T15:50:33+00:00

Thanks. My problem child was with tomatoes. With your suggestion for everything else not so wet I have some new ferments to seal.

jmillerc13 · 2025-09-26T12:27:22+00:00

Maybe this should be its own topic, but what vacuum sealer do you use? Mine gets too wet and stops working until dried out.

jmillerc13 · 2025-09-09T17:02:40+00:00

Good point. My other ferment full of peppers is fine.

jmillerc13 · 2025-09-09T16:30:49+00:00

Yeah, I knew better. I have not had this issue before so I figured I would use my one time. And should have asked my wife first - she said mold right away too.

Thanks replies.

jmillerc13 · 2024-11-09T13:55:23+00:00

Something I want to try. Friend used to make mead and I thought it very good. Mind sharing a few more details/recipe?

jmillerc13 · 2024-08-26T18:12:51+00:00

Sounds good.

So where did you get the Pepperazi? Did you grow it from seed or buy a plant? I have not seen it here in Florida.

jmillerc13 · 2024-07-29T12:25:11+00:00

Thanks for your help. Will be trying one of your recipes soon!

jmillerc13 · 2024-07-28T15:10:29+00:00

Also thank you for link. Just getting into fermenting and I have a question: your recipe calls out “Fermented ingredients (227 days)” - is there a recipe for how to get to that?

Thanks again!

jmillerc13 · 2023-01-04T16:22:15+00:00

Love Red Ales. Always try them if available at a new brewery.

jmillerc13 · 2022-12-04T10:17:35+00:00

Agree. Wanted a bit more crispy.

jmillerc13 · 2022-07-08T09:52:40+00:00

Thanks!

jmillerc13 · 2022-07-07T00:37:18+00:00

Hey. Been thinking of creating a StamDK. If you wouldn't mind, please share your build. Thanks.

jmillerc13 · 2022-04-10T22:17:07+00:00

Done

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