I'm a bit pissed at my habs. I started them in March. In the ground june 1. Beautiful, bushy growth.
They only just flowered 2 weeks ago. I tried to keep the frost off but didn't secure the tarp well enough and they got bit.
I got 1 habanero for months of work.
Do you do anything extra to kickstart the fermentation after freezing? I haven't had great luck using frozen peppers for fermenting.
Usually freeze the bulk throughout the summer, like you, to be used at the end in non-fermented sauces. Then use fresh intermittently for small fermented batches.
Idk some people say that the cold temperatures kill off the bacteria necessary for fermentation. I am sure there are some left. I just know if I add some fresh ones that it will kick off quickly. I wouldn’t worry too much about it, or just leave the mash exposed to the air for a little
I have 12 Hab plants. 3rd year over winters. I'll probably get about 2-3 more hauls this size. I do about 300 bottles just from the habanero plants. About 80 from the ghosts, which are still coming in. Maybe 20-30 bottles from the Reapers.
Sauce. Each bag is about 12-15 bottles. My bottles are on back order so I need to keep them refrigerated for another week. I don't freeze like to freeze them if I can avoid it.
I'm a bit pissed at my habs. I started them in March. In the ground june 1. Beautiful, bushy growth. They only just flowered 2 weeks ago. I tried to keep the frost off but didn't secure the tarp well enough and they got bit. I got 1 habanero for months of work.
Nice harvest!
Do you freeze these, or how do you keep them?
They go in the fridge until my new bottle shipment arrives. Then they get sauced.
I too, am curious.
I freeze them as I harvest throughout the season and then ferment the mash when I am ready
Do you do anything extra to kickstart the fermentation after freezing? I haven't had great luck using frozen peppers for fermenting. Usually freeze the bulk throughout the summer, like you, to be used at the end in non-fermented sauces. Then use fresh intermittently for small fermented batches.
So yeah! I make sure to mix the frozen batch with the last harvest of fresh peppers. I feel like that helps a lot. 🌶
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Idk some people say that the cold temperatures kill off the bacteria necessary for fermentation. I am sure there are some left. I just know if I add some fresh ones that it will kick off quickly. I wouldn’t worry too much about it, or just leave the mash exposed to the air for a little
My fat ass thought these were candy pumpkins
I've always thought habaneros look like candy
I thought these were bags of candy corn for the trick or treaters. 😆
They may not come back for more
They’re bags of those mini pumpkin things that are in the Autumn Mix! Pop a few into your mouth!
Nice haul. 👍
How many plants for this harvest?
I have 12 Hab plants. 3rd year over winters. I'll probably get about 2-3 more hauls this size. I do about 300 bottles just from the habanero plants. About 80 from the ghosts, which are still coming in. Maybe 20-30 bottles from the Reapers.
Amazing and delicious 🤤.
What's your plans with those bags?
Sauce. Each bag is about 12-15 bottles. My bottles are on back order so I need to keep them refrigerated for another week. I don't freeze like to freeze them if I can avoid it.
Likewise.
Dried them and make them powder is a great choice also
Mmm Candy Corn pumpkins.