bottlebomber
Well-Known Member
Nice! I could have shot a few dozen quail a couple weeks ago while elk hunting, grouse too
shot the new firepower?
edit:Weird, "shot" initially showed up as ****
Nice! I could have shot a few dozen quail a couple weeks ago while elk hunting, grouse too
Seeing some great sauces here!
Here's my second most recent batches bottled. Fermented homegrowns with tomoato, onion, garlic, brown sugar on the left, mango habenero on the right:
I don't have any pictures of the final bottled product, but here I'm beginning to make a "super hot" sauce from some peppers that a fellow HBT'er sent me via mail (thanks, HoppyDaze):
That looks like trouble, enjoy! Be careful
I got this SFRB of superhots for $10. I can share my source if anyone is interested. Enough heat for gallons of sauce. Even better, dehydrate and make into powders.
Nice. Is that from Baker's? Also, what is "SFRB?"
Looks like my Reapers will fruit this year before the snow falls again. We have such a short growing season up here, so it's a struggle to get any kind of harvest to speak of.
Not Bakers...never Bakers, just say no to Bakers.
Small Flat Rate Box
I got this SFRB of superhots for $10. I can share my source if anyone is interested. Enough heat for gallons of sauce. Even better, dehydrate and make into powders.
I got this SFRB of superhots for $10. I can share my source if anyone is interested. Enough heat for gallons of sauce. Even better, dehydrate and make into powders.
I got this SFRB of superhots for $10. I can share my source if anyone is interested. Enough heat for gallons of sauce. Even better, dehydrate and make into powders.
@Tiber_Brew - I will be asking you more questions about hot sauce and fermented hot sauces! The lacto pickles are fermenting nicely, and the sauerkraut is just about ready to package. Hot sauce will be my new frontier.
Question, i have experience with wine making and its also the same process, but we , to prevent mold we pput a little bit of brimestone in mash so we ca stiri twice a day without getting a mold ,,does anybody try it .
QUESTION: My mash s staying for three days and fermentation didnt start, can the onion or garlic or some other ingredient slow down the ferment ??
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