This has been a lot of fun. Got multiple projects going, just bottled my first batch. I’m calling it Cajun Sting (#1). Habaneros, garlic, salt, sweet peppers, carrots, cardamom and allspice. Fermented it 24 days, added vinegar, strained and pasteurized. It’s got a real nice heat with that definite fermented twang.
Chocolate and red Carolina reapers.
Some pics of my other projects and a few of my fresh reapers. I’ve got two peach reapers vac bag ferments going, a large batch with tons of different chilis and some frozen organic fruit, a new batch with multi colored ghosts, and a mash with red bhut jolokias, salt, garlic & onion (I licked the bowl on that one and it’s so good already I almost bottled it as is).
I’m going to bottle this batch in a day or so, it has slowed down a bunch and smells sooo good.
My wife thinks I’m nuts. I’m starting to think she might be right, ha!
Chocolate and red Carolina reapers.
Some pics of my other projects and a few of my fresh reapers. I’ve got two peach reapers vac bag ferments going, a large batch with tons of different chilis and some frozen organic fruit, a new batch with multi colored ghosts, and a mash with red bhut jolokias, salt, garlic & onion (I licked the bowl on that one and it’s so good already I almost bottled it as is).
I’m going to bottle this batch in a day or so, it has slowed down a bunch and smells sooo good.
My wife thinks I’m nuts. I’m starting to think she might be right, ha!