My best fermented hotsauce till this moment!
Made with both smoked and fresh peaches, ghost peppers, chocolate reaper, yellow bell pepper and garlic.
Very fresh & fruity on the beginning, but pure regret on the after taste 🥵
When cleaning the cabinets out I found this forgotten almost 5 years old ferment that I started with serrano and unripe superhots..
The bag is still airtight and I can not spot weird growth on the chili's. Shall I open it and blend it into a sauce?
Has somebody got any tips for me, or also had some very old forgotten ferments that turned out good?
UPDATE: I blended it down.. it smells and tastes amazing, almost like Tabasco, but so much more hot. 🥵 It has such a deep and high umami flavor, I'm gonna blend it down with some white vinegar / water, sugar and bottle it up. PH level was around 3,7 straight out the bag!
Can somebody tell me what this is, the garlic is doing? It's only on 1 plant.
Just came back from watering/feeding my Guerilla grow babies. 2 days ago I transplanted 2x RS11 (photoperiod) and 5x autoflowers from Grower's Choice Seeds (the Netherlands) and Wietzaadjes.nl
2 biggest ones are the RS11, the Autos are:
Toad Poison
Lobster Butter
Blue Diesel
Watermelon Punch
60 days Grapefruit (wietzaadjes.nl)
This is my first grow in 12 years so please be easy on me! If you have any tips, please be welcome!