Stumbled your channel, and thought it pretty good. I subbed and been following. Learning a good bit. Thanks for the work.

Love what you do and your videos!

Just made my own version of this but I used Aji fantasy and Goronong peppers in a big 143oz Jar. Can't wait to try it out. Thanks for the awesome inspiration!

Big hello from the UK John, love the channel and great tips on fermentation process - going to have a go myself soon. Funnily enough my idea is similar to yours - scotch bonnets, garlic, fresh thyme and other jamaican jerk style seasonings but maybe char-grill the pineapple!

this is very similar to our family recipe, except we add a few fresnos and use smoked sea salt... we use the leftover brine to marinade hot wings. Cheers!

I just started my Grilled Pineapple Habanero fermentation today. Those Yellow peppers looked amazing. It's hard finding a good local pepper dealer.

Hey John, love the videos. I've noticed that you like to use ginger and tumeric in several different hot sauces that you do - any particular reason for this? Or do you just prefer the flavors that they add. Cheers!

👍🔥

I am a fan of your videos John, out of curiosity, how long does it take a full Vitamix to reach 165 degrees Fahrenheit?

Any problems with using salt with anti caking agents?

I'm curious, in your ferments do you get a bit of a funk flavor? I've completed three now that are kind of close to what you're doing but they all seem to have a bit of a musky funk? I"m between 3 and 3.5% acidity with water and salt. Going for a few weeks, and I'm getting it in all the mixes. It's not bad but I'm noticing it. Normal?

Do you grow most of your hot peppers? Or you have a local farm you get them from? That's a shit ton of peppers

Is there a reason that you layer the ingredients in the vessel, rather than mix it all together?

Oh yea, I have about 200 Carolina Reapers to pick this weekend, and about 100+ Ghosts. Need any fresh peppers?

_"Flavor is emence"_ 🤣 When it comes to supper hot sauce, my experience is..... if you pay _real close_ attention, there _IS_ a hint of flavor... but it's only there for a split second before the 2,000,000 Scoville units kick in! 🤯 😂 Love your videos. I learn something new with each one.

I just got my Star San. It says mix 1 oz to 5 gallons of water?!!?? How the hell do you manage that? Please Advise.

Where can I get the Texas big yellows

Does the pineapple ferment or does it turn into alcohol?

I keep having a problem with my fermentation over flowing 1-3 days after starting. I always leave about 1-2 inches of head space but still I'm very confused even your sauces seem to be filled higher than mine. Any advice?

Too much % salt will prevent fermentation so I would say do 3.5 at the most. That seems to be the perfect amount anyways but 4 % is too much in my opinion and there will be little to no fermentation taking place any higher you will be just marinating the peppers in salt water at that point. I've been fermenting meats like salami, sopressata,as well as whole muscle like cappocollo for over 25 years and we do a max 3% salt for that as any more starts to impede lactofermentation and the product ends up too salty anyway with more than 3% I've done 2.5 but decided 3 is the best flavor in the end products. Since we are working with some of the same bacteria here in the hot sauces, I'm wondering if 3.5% is actually too much here as well. I've done it only because I've seen you and others doing it but I'd like to experiment side by side with the same recipe at 3 and 3.5 and see if I can find any difference in fermentation activity and final ph/taste