I have made a total of three batches of ABT's, just getting started and making relatively small batches to learn how it is done. The first two batches were very good. Good flavor and taste, with just about the right amount of heat. My last batch, yesterday, were terrible. Way too hot for almost anyone without a cast iron throat. This is why I titled this thread "KILLER". I think the problem was I used larger than normal jalapenos, which I bought at WalMart. Is there ANY way to determine which peppers may be too hot? Does it have anything to do with size, color, or appearance? Any help or advice would be appreciated.