Another decent superhot pick

[jcam222]

Picked a few today. Ghost are really coming on strong. They were the last to start turning. Scorpion, red hab and chocolate habanero producing well still. Picked a few white coyote too. The coyote is an amazing fruity flavor hot pepper with heat like an habanero. TR h y look a lot whiter than th pic reflects .I'll make more room for to have several of them next year. I am picking now sooner that I would earlier in the year. I'll likely pick anything close to ripe next week and th n pick everything green after that. I love having green superhots to crank up the heat in green sauces.

 

[Winterrider]

I'm sweating just looking at those.

 

[SmokingUPnorth]

Dang cam those look killer. Good work

 

[cptnding]

I like some spicy stuff but not so sure I want anything that requires hazmat gear to process lol. Good luck!

 

[Fueling Around]

Nice harvest Jeff
I'm hoping to get some ripened Datil peppers, but not holding my breath

 

[Steve H]

Really nice haul Jeff. You'll be doing some lightning in a bottle with that!

 

[DRKsmoking]

You have a Pepper Paradise, for sure

David

 

[chopsaw]

My goodness . Nice haul .
Amazing fruity flavor from some of the super hots when used in the right amounts .
Have you checked GFS for bottles ?

 

[tx smoker]

Wow Jeff, you've gotten quite the bounty from the garden. Pretty awesome buddy. You are gonna be turning out some fantastic stuff, I'm certain of it.

Robert

 

[JLeonard]

I'm sweating just looking at those.

Got me looking for another Prilosec......But I bet its gonna make some killer sauce.

Jim

 

[Retired Spook]

Jeff, do you ferment to a flavor profile or to a PH profile?

Some of the instructions I have read say that, depending on the temperature (it is warm here and my peppers began bubbling in one day), hot peppers should be fermented 2 to 3 weeks. I wonder what your thoughts are on this?

 

[jcam222]

I'm sweating just looking at those.

No doubt eating them creates uncontrollable sweat! I don't eat any of them straight lol

Dang cam those look killer. Good work

Thanks!

I like some spicy stuff but not so sure I want anything that requires hazmat gear to process lol. Good luck!

I have a 90% scorpion ferment going. I plan on wearing goggles, a mask and double gloves while processing it outside!

Nice harvest Jeff
I'm hoping to get some ripened Datil peppers, but not holding my breath

Datils sound awesome!

Really nice haul Jeff. You'll be doing some lightning in a bottle with that!

Thanks Steve! The amount of peppers I have frozen now is insane

You have a Pepper Paradise, for sure

David

It's been nice for sure as well as a friend who's given me literally bushel of jalapeno, serrano and banana peppers as well.

My goodness . Nice haul .
Amazing fruity flavor from some of the super hots when used in the right amounts .
Have you checked GFS for bottles ?

I have not looked there for bottles but haven't noticed them. Usually get from Amazon although my last two shipments were damaged.

Wow Jeff, you've gotten quite the bounty from the garden. Pretty awesome buddy. You are gonna be turning out some fantastic stuff, I'm certain of it.

Robert

My little raised bed and straw bales have produced well beyond anything I expected. I have 3 tomato plants in two straw bales they have produced more tomatoes than I can use. They got to about 6 foot tall and circumference wide are bigger than the bales.

Got me looking for another Prilosec......But I bet its gonna make some killer sauce.

Jim

Let's hope!

Jeff, do you ferment to a flavor profile or to a PH profile?

Some of the instructions I have read say that, depending on the temperature (it is warm here and my peppers began bubbling in one day), hot peppers should be fermented 2 to 3 weeks. I wonder what your thoughts are on this?

I usually go a minimum of 3 weeks. At 3 weeks most of my ferments are 3.4 or lower. If you want a less "funky" flavor you could test PH at 2 weeks. While technically you need to be lower than 4.6 most folks recommend below 3.6 for home amateur batches. If you go longer in the 2 months or more range you start to get more complex flavors. Some folks go a year or more. I'm too impatient so far lol.

 

[Retired Spook]

I usually go a minimum of 3 weeks. At 3 weeks most of my ferments are 3.4 or lower. If you want a less "funky" flavor you could test PH at 2 weeks. While technically you need to be lower than 4.6 most folks recommend below 3.6 for home amateur batches. If you go longer in the 2 months or more range you start to get more complex flavors. Some folks go a year or more. I'm too impatient so far lol.

Thank you, sir.

 

[jcam222]

Thank you, sir.

Anytime

 

[zwiller]

Looks great! Those coyote sounds killer. I like that fruity hot thing. You got enough going on now that I bet you end up getting some age on some. That's the trick. Just keep making them then all of sudden you got enough to do it. Most guys do one batch and stare at it for 3 weeks LOL I remember being blown away with guys with 5YO smoked cheese but here I am now... In brewing the lacto beers the funk starts to develop fruity notes as they age longer but not sure this happens in hot sauce as no alcohol (esterification).

 

[jcam222]

Looks great! Those coyote sounds killer. I like that fruity hot thing. You got enough going on now that I bet you end up getting some age on some. That's the trick. Just keep making them then all of sudden you got enough to do it. Most guys do one batch and stare at it for 3 weeks LOL I remember being blown away with guys with 5YO smoked cheese but here I am now... In brewing the lacto beers the funk starts to develop fruity notes as they age longer but not sure this happens in hot sauce as no alcohol (esterification).

That's exactly what I've read on hot sauce. Longer ferment ends up with more fruity notes. I actually do have a green sauce that's 2 years old. I'll have to check it's PH. I threw some older ones out as I wasn't sure the PH was safe.

 

[campfindit2]

Nice bounty. I'm thinking to add some hotter pants to the garden next season.

 

[Retired Spook]

That's exactly what I've read on hot sauce. Longer ferment ends up with more fruity notes. I actually do have a green sauce that's 2 years old. I'll have to check it's PH. I threw some older ones out as I wasn't sure the PH was safe.

Do you start your super hots from seeds or purchase seedlings?

 

[jcam222]

Do you start your super hots from seeds or purchase seedlings?

All these were purchased as nice sized seedlings from a greenhouse about an hour from me. Next year will be some of those and some from seeds I have.

 

[Retired Spook]

All these were purchased as nice sized seedlings from a greenhouse about an hour from me. Next year will be some of those and some from seeds I have.

It is definitely challenging to grow superhots from seeds.