Getting back in gear on pepper ferments

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jcam222

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Jun 13, 2017
11,279
13,117
Northeast Ohio
I've slacked a lot over the last couple months and run out of active ferments. Got these ready to add the 3.5% brine and feed to the wild bacteria :) The green will be new batches of Mean Green ( jalapeno and green superhot blend) Red is a new run of REDRUM ( red Savine habanero / scorpion blend), I posted that sauce last week and proceeded to drop the box of bottles and lose them all!! The dark chocolate habanero I grew will be a pepper forward table sauce , they smell amazing! The white will be a new garlic forward sauce I think. Peppers are White Zan Coyote and white block. This weekend I'll kick off new batches of Pineapple Sriracha and a new Smokey Peach
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Looks like your off to a good start, my mouth is burning just reading your post🥵
I think the mildest will be the "white" one. Only about 25% coyote by weight and the balance medium hot block peppers. The coyot are similar to a milder habanero in heat. They smell amazing.
 
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