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Long

Shovel

Tribe

Between the cost of stickers and peppers.......I got jacked by a one dollar bag of chiles in Walmart.

Thanks

Does adding fresh take away from the shelf stability?

That was a bummer for sure. BTW love your glogs. Definitely want to try the fig in the supers!

I tasted the dry pepper afterward. It was the taste that killed the ferment. Tasted salty to me. It was definitely that over powering flavor that seemed salty and allowed nothing to change it. This was so disappointing to me. I even had stickers made for the bottles!

I did not rehydrate the chiles. But after tasting them I knew that they were the culprit.

Maybe thats how it was cured?? It was a package bought at Walmart that said New Mexico Chiles. After tossing the fermentation I tried the chile more in depth. I really chewed a piece up. I knew then that that flavor ruined my sauce.

I have been doing 3% with no issues. I will try a 2%. This batch was intended to be a face melter, but flavor is a must! I was actually surprised that it wasn't as hot as I was anticipating......

You see the dark color of the brine? Those chiles also devastated the flavor of the ferment. I dont think it would change. I tried. I like to add brine, but only after I check PH and taste.

Maybe the chiles were treated with salt. I dont know, but the taste was like the dead sea. I tried acv, garlic powder, and white wine vinegar. The taste never changed. It was so over powering that I tossed it. I really thought that these dried chiles would add a nice smokey flavor. Not so much...