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Old November 26, 2017   #1
Worth1
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Default Lunatic Ghost Pepper sauce.

Not willing to make an inferior product lunacy took over.
1/2 gallon of lunacy.
Worth
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Old November 26, 2017   #2
Zana
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Makes sense to me! Love the set up.

Now how long will it last?
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Old November 26, 2017   #3
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Makes sense to me! Love the set up.

Now how long will it last?
I went through 1/2 gallon of habanero sauce in way less than a year.
It was a sad day when the last drop was used.
It was almost like the last gallon of gas on earth.
Worth
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Old November 26, 2017   #4
pmcgrady
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I'm in! So your fermenting 1/2 gallon of peppers to make hot sauce with an airlock?
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Old November 26, 2017   #5
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Using pickle pipes may be a lot easier than drilling holes in a mason lid, plus they are non reactive and re-usable. I think that is what I'll use next year to do some ferments. Small batch fermenting will be the right size for me.

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Old November 26, 2017   #6
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I'm in! So your fermenting 1/2 gallon of peppers to make hot sauce with an airlock?

Yes they will ferment for about two to three months, depends on the smell.

Worth
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Old November 26, 2017   #7
pmcgrady
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Yes they will ferment for about two to three months, depends on the smell.

Worth
My peppers are dryed already, wonder if I can rehydrate them and do this?

Last edited by pmcgrady; November 26, 2017 at 08:20 PM. Reason: SP
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Old November 26, 2017   #8
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I have never had a reaction (rust0 using these lids they are coated the rubber on the stopper seals off the cut part and soon there will be no oxygen in the jar to have a reaction.
It will all be carbon dioxide gas.
We use the same lids for canning salty pickles in brine.

As far as easy to make holes, not everyone has a lathe I do so why not put it to good use.
It allows me to make any size hole I want.
Just made a setup for the bigger stoppers I bought

Worth

Last edited by Worth1; November 26, 2017 at 08:27 PM.
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Old November 26, 2017   #9
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Wow I love the fancy airlock.
Us faint of heart pepper eaters can feel safe around your sauce!
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Old November 26, 2017   #10
Worth1
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Quote:
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My peppers are dryer already, wonder if I can re hydrate them and do this?
Are they dry or just shriveled up.
I have no idea if you could hydrate and do this if they were dried out.
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Old November 26, 2017   #11
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Wow I love the fancy airlock.
Us faint of heart pepper eaters can feel safe around your sauce!
Had to add some more brine and sampled the salt water, what a hoot.

Worth
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Old November 26, 2017   #12
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I like the idea of totally non reactive materials in possible contact with the fermenting foods. Neither the glass or silicone will react, even in contact, so...just depends on what or how one chooses to do things.
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Old November 27, 2017   #13
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What's the yellow stuff on top? Is that what keeps the peppers in the brine?
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Old November 27, 2017   #14
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What's the yellow stuff on top? Is that what keeps the peppers in the brine?
Lid from a raisin canister I cut out to fit inside the jar to hold the peppers below the brine.
When I find the materials Im going to make my own lids threads and all.
The threads for these jars are four threads per inch I will have to grind my own tool to do it.
Seems over the top but I enjoy doing it.
Worth
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