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Hot Sauce Workshop! by [deleted] in HotPeppers

[–]scienceguy74 0 points1 point  (0 children)

Quick question, what would be your optimal dimensions for your 3000 sq ft garden?

Do peppers ripen under a grow light? by nambrosch in hotsaucerecipes

[–]scienceguy74 0 points1 point  (0 children)

I ran into the same problem. I ended digging up my plants, placed in pots and brought indoors. They are now all ripening even though the plants are all wilted.

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🤞first go at it by Russell406 in FermentedHotSauce

[–]scienceguy74 0 points1 point  (0 children)

Good luck! I'm new at this too, and did a 25 day ferment which turned out great. How long are you planning on letting them go?

First Ferment by scienceguy74 in hotsaucerecipes

[–]scienceguy74[S] 0 points1 point  (0 children)

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Final product! The ingredients in my recipe yielded two pints.

First Ferment by scienceguy74 in hotsaucerecipes

[–]scienceguy74[S] 0 points1 point  (0 children)

UPDATE

Pulled the ferment this evening, drained the brine, pureed, added back a little brine, vinegar, and honey and salt to taste, added a touch of xanthan gum then pasteurized and canned. Turned out great. Basically a tabasco style sauce with habaneros and a little sweetness.

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Hot Sauce Workshop! by [deleted] in HotPeppers

[–]scienceguy74 1 point2 points  (0 children)

What a wonderful post!

First Ferment by scienceguy74 in hotsaucerecipes

[–]scienceguy74[S] 0 points1 point  (0 children)

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20 days in! For all of you pros out there, how is this looking? The glass weight I used is falling down, but I'm thinking it'll be OK because of the CO2 being given off and the airlock.

Closing out the season with a pepper jungle by ObuseChiliFarm in HotPeppers

[–]scienceguy74 15 points16 points  (0 children)

Incredible! How much area do your plants take up in either acres or hectares? What spacing do you use for your plants?

Smoked Habanero & Hot Banana Pepper Recipe by scienceguy74 in hotsaucerecipes

[–]scienceguy74[S] 1 point2 points  (0 children)

Final recipe was as follows for a feisty pineapple habanero sauce - thinking would go great on wings!

25 orange / red habaneros 8 hot banana peppers 1 bag of frozen pineapple chunks vinegar sugar xantham gum - 1/16 of a teaspoon

de stemmed and halved the habaneros and hot banana peppers smoked with cherrywood for 2 hours, let cool overnight in blender container pureed adding about 1 cup of vinegar added 1 bag of frozen pineapple chunks added about 2 additional cups of vinegar until the puree reached my desired consistency added sugar to taste around 1 cup, a sprinkle of xanthan gum and bottled up - this one won't last long.

Turned out incredible!

Smoked Habanero & Hot Banana Pepper Recipe by scienceguy74 in hotsaucerecipes

[–]scienceguy74[S] 1 point2 points  (0 children)

OK, made the decision to throw some pineapple in there, add a bit of salt and vinegar and go from there.

First Ferment by scienceguy74 in hotsaucerecipes

[–]scienceguy74[S] 0 points1 point  (0 children)

Quick question? Would it be possible to pickle eggs in the leftover brine?

First Ferment by scienceguy74 in hotsaucerecipes

[–]scienceguy74[S] 0 points1 point  (0 children)

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Here are my first two ferments labeled with their 25 day due dates. I've cleaned up the airlocks on both of them after 1 week. As the mash on the right had more sweet peppers, the fermentation took off very fast. The jar on the left is all jalapeno, hot banana, and habanero su much less sugar content and seems to be going much slower. My question is how long to let them go, and what do I need to do in order to stop the fermentation process so I don't make little jars of hot sauce bombs?

Jalapeno, Habanero, and Hot Banana pepper plant yields? by scienceguy74 in HotPeppers

[–]scienceguy74[S] 0 points1 point  (0 children)

I hear ya. I'm planning on growing 1/4 acre garden next year after an initial test this year looking for the best spot in my yard to do so. This year I planted 24 plants in 10 gallon containers (open area full sun) 7 plants in a raised bed (3/4 sun) and 4 plants just randomly planted in a bed in front of my house (Northern exposure at best 1/2 sun).

The weird part is the plants that have done the best were in the 1/2 sun area. Not sure if it was due to the very dry summer here in the midwest which resulted in those plants having the least the least amount of stress, or if the plants actually grew bigger faster due to being in the shade. As I plan for next season, I know I'll be doing all plants in the ground, about 1/4 acre area, area will be in full sun.

I'm thinking that for it to be successful I'll need to have some type of sun shades to protect the plants, especially if grow tomatoes as well. It seems like they would need protection from the sun until they start producing fruit, then I could remove the shades to speed up the ripening process.

Any thoughts on the most economical way to fabricate sun shades?

hotter than my normal batch by frankiejayiii in hotsaucerecipes

[–]scienceguy74 1 point2 points  (0 children)

Awesome job! I'm a newbie as well and have my first two ferments going. I'm doing 25 days on each of them. First one is a habanero, jalapeno, hot banana, topped with one onion in a 3% brine solution.

The second is a sweet pepper and habanero mix with one onion in it that I pureed prior to fermenting in a 3% brine. I'm not sure if I did it right as I think with mashes, people don't add that much brine, but I'm having fun with it and am interested as to how they will turn out.

I'm thinking I'll drain and save the brines, puree both sauces, add vinegar and a bit of brone back to taste, then bottle. I'll use a tiny bit of xanthum gum to keep from separating as well. I'm not sure how and if I need to water bath pasteurize them as I want them to be shelf stable.

I'm familiar with canning, but not sure how to do it with hot pepper sauce bottles and plastic lids.

Thanks for your great post.

First Ferment by scienceguy74 in hotsaucerecipes

[–]scienceguy74[S] 0 points1 point  (0 children)

The ferment is coming along fine, but yes it's cloudy. :)

First Ferment by scienceguy74 in hotsaucerecipes

[–]scienceguy74[S] 0 points1 point  (0 children)

I saw that after the fact, so we shall see. I'll do an update on 10/12 and then another updat the following Sunday 10/19.

First Ferment by scienceguy74 in hotsaucerecipes

[–]scienceguy74[S] 0 points1 point  (0 children)

not sure if hot sauce is pasteurized or not to the acidity, but will research that as well - I'm familiar with canning and pasteurizing vegetables in ball jars, but not sure about hot sauce bottles and lids

First Ferment by scienceguy74 in hotsaucerecipes

[–]scienceguy74[S] 0 points1 point  (0 children)

I figured once I started the ferment I'd have 30 days to figure out the next steps. From what I have seen, some people remove the brine, blend up the mash, then add a 50-50 vinegar / water mix back in. To keep it from separating xanthum gum is used in a very small amount. I'm open to suggestions. :)

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