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I'm glad you enjoyed the video and learned something new. We are always learning!

Tomorrow when I go to the kitchen, I will check the model number. HARRIS SCIENTIFIC does not sell on the web. I am lucky to have a supplier in Birmingham, England that ships to me every month. He is more than willing to travel the several blocks over to Harris to by me items and take them to the post service there. If you are seriously interested, i will see what the cost of a single unit is and would be happy to secure it for you. I have an EU import certificate, so I pay no duty.

In fact, I may have a brand new spare I could send you and replenish it with him in the normal course of business.

I’m definitely interested! I wasn’t having any luck trying to find it on the web. Let me know how much and I can send you the cost either through Zelle or PayPal

In the U.S. they are about $200 US. If you order crom AliExpress, they may be slightly cheaper in your currency.

Well, it is easily done if you add very slowly. If you are making just one blender full of sauce, you need to add the smallest pinch of your total at a time. This should be done with the blender running at full speed. Add one very small pinch and let the blender run for 30 seconds before adding another small pinch. Continue this until you have added all you intend to add. You are likely using 55 mesh gum if you purchase it online or at a grocery store. It is much easier to add if you use 200 mesh. Unfortunately, this is not found in consumer packages. You can also purchase "perfected" xanthan gum, which does not cause clumping. Please let me know if you have other questions.

You are EXACTLY right. I made both of those mistakes. Someone else caught that when it was first published. I had to go back and reproduce all 4 of those samples. LOL. Oh well. Maybe I shouldn't talk when making sample jars. Thank you for watching and catching my error.

@MrPhilsAlabamaHotSauce but you also said you're making 3 different ones for testing so i also thought i made a mistake 😅🤣

LOL! I try not to create confusion; then I proceed to create confusion. Maybe it is time for me to make an updated video, reflecting my latest, final process, along with any issues with that process.

Well, there is a big difference between the juices in the pepper and the capsaicin oil. The object is to minimize the amount of moisture in oil. "Juicing" the peppers results in about 95% water, exactly the opposite of what I am attempting to do when making the oil. There are probably a number of ways it could be done; and most of those have been tried by the large industrial capsaicin extraction companies. Most (almost all) of them opt for solvent extraction. I DID NOT want any solvent left in the oil. The taste is just not acceptable to me. Thank you for your comments and questions. I hope you enjoy my other videos.

LOL. I also love garlic anx onions in hot sauce. This recipe did not include them.

Under normal circumstances, I WOULD NOT recommend opening a working ferment container in a home ferment. Commercially, all of my ferments are constantly under vacuum of 22 In/Hg or a positive pressure of 3 psi of C02. In addition, I remove liquid constantly during the ferment to satisfy my salt reduction plan. I also need to perform various quality control tests to make sure taste, acidity, and texture is on target. Doing this requires a well-designed process and procedure. Without these measures, it is better to leave them sealed. Thank you for your question and please feel free to ask additional ones.

Phil, thank you for always responding! I can watch your hot sauce videos over and over!

Honey is Amazing! I use it in so many ways. I also sweeten tea and coffee with hot honey. Thank you for your comment.

It will work in small containers as well. The salt cap will protect the surface peppers from ALMOST any pathogen. Obviously, it will eventually begin to dissolve into the mash. If not completely gone when you open the mash, you can remove it or stir it into the mash. Thank you for watching and commenting. Please pose ANY other questions you might have.

It is in Florence, Alabama. This is one of the oldest continuous markets in the state. While it is not as busy as markets in larger cities, it does serve an important population from the old downtown area.

@@PennsylvaniaBeekeeper Thank you for watching. I may need to go back and review that video. I certainly know that crystslized honey and fermented honey are different things. Thank you for bringing that to my attention. I will be viewing that tomorrow. Agsin, thank you for watching and supporting my channel.

@@mishagray2835 Thank you for watching. I hope you enjoy watching my other videos.

That is an Apera PH60-/AI311. Here is a link to that meter. If you decide to purchase, I would appreciate if you use that affiliate link. amzn.to/4dEwOHx

Thank you. I like to add a little history to my how-to videos.

Most of the stems (probably 99%) are removed in a step in my puree process. Most larger factories don't bother with removing steps at all. Thank you for your question. I hope you enjoy my other videos.

Agreed 👍

W comment I agree

If I can brag, this sriracha is amazing!

@@MrPhilsAlabamaHotSauce Broo if hot sauce was a person I’d marry it

​@@shkiredd6630LOL! Best comment I have had this week! Thank you for sparking my day.

If I can brag, this sriracha is amazing!

Sorry it wasted your time. The dosage is quite variable, depending on your recipe, your process, and purpose for using the gum. I have used as little as 0.1% of total volume up to as much as 1%. Thank you for your comment.

The seed honey needs to be ground until it is thick and creamy. This requires starting with fully crystalized honey. Pour out any runny honey before you start. Sometimes, the grinding in the molcajete takes and hour or more. If you don't get it thick and creamy, it will not set properly when you mix it.

@@tracywarren925 Hi there! I hope you enjoyed the video. Come and visit sometime!

Hi Benjamin. It is a trial and error process. Choose spices you like snd taste test ny putting in a little, test taste, then adjust as necessary. Once you arrive at recipe you like, you can then reproduce it at will.

@@user1233002 Chuck, thank you brother. You are correct; there are as many sauces as there are sauce lovers. I have been asked to make a bbq sauce the way I would make it NOW, knowing what my current tastes are. I am making a plan to do such a video.

@@Sk1pperCS You SHOULD NOT wash new bottles. Washing them likely leaves them more contaminated than they were before washing. The entire bottle, including the neck and cap, needs to be exposed to 185F heat (the heated sauce) of six seconds to result in a 5-log reduction in pathogens. ANY reduction in temperature below that requires more and more exposure time for the bottom. It is hard to maintain sauce temperatures and times as pasteurization temperature is reduced. That is why that temperature is chosen, even though longer contact at lower temperatures would work. These facts also weigh against washing and reusing bottles that are designed for a SINGLE use. Without expensive equipment and a proper environment, you can't get them as pathogen free as new bottles. I hope this answered your question. Feel free to copy and share.

@@MrPhilsAlabamaHotSauce Yeah that was a beautifully informative answer. I am grateful :) thanks for sharing your expertise with us all! Going to try my first fermented sauce this week!

@@Sk1pperCS Oh, you are going to LOVE it. Feel free to contact me if you have questions or difficulties.

Your wish is my command. I have a batch dried and ready to blend/bottle. My time is limited, because I am helping care for my mother-in-law, but I will have it back on tje website by Tuesday afternoon.

@@MrPhilsAlabamaHotSauce awe mister Phil bless your heart! You take your time. I can wait. Her health and care comes first. Sending prayers to you and your family♥️

Glad you enjoyed the video. Making hot sauce for personal use is simple and allows you to use your imagination. Hope you rnjoy my other videos.

@@sparkyh62 Unopened, it lasts several years at room temperature. After opening, most people still leave it at room temperature. That said, it is good practice to refrigerate aftef opening.

I thank YOU for watching my video. I hope to get the opportunity to watch some of my others. If you have any ideas for other things you would like to see, please tell me in the comments and I will give it a try. Thank you again.

Honey DOES NOT become toxic when heated. I don't know how that false information gets spread, but it is certainly untrue. It cal lose some of its beneficial microbes, but certainly not harmful.

It gets lighter in color due to the air incorporated into the ssuce. Thank you for your comment.

Well Mary, that is very nice of you. I assure you there are many who honey better than I. But again, thank you so much.

Hot honey on pizza is the way to go! It makes a gigantic difference. Thank you for your comment.

I am torn on this issue. There is some good reason to pasteurize honey before the creaming process. If any melting activity begins, water would likely poll in either the top or bottom of the container. I that pooling, the locallized moisture content would be high. This would present two problems; high moisture opens the possibility of fermentation. This would forever alter the quality of the honey. In addition, the resulting high water activity would provide a good atmosphere for pathogen growth. Pasteurization of the honey would decrease the likelyhood that either of these things would occur. I am left thinking that a creamed honey maker could choose weither pasteurization is necesssry. I now choose to pasreurize, as I am not concerned about destroying "good" biotics, given how little of this honey would be in the diet. I would not critize either decision. I hope this answered your question.

@@MrPhilsAlabamaHotSauce thank you for your well thought out response! Can I ask what temp and time do you pasteurize at? 150F for 15mins? Or do you need longer, also I assume you do this before you add your seeded starter?

Thank you. My production set-up can make 84 pounds every 5 days. Made basically the same way as shown on the video.

You know, I might actually consider doing that. Most viewers purchase their bbq from their favorite local place. They certainly are not mopping a whole hog for hours. I am going to put some thought into a couple of recipes that can be used to jazz up the local stuff. Thank you for watching and making this suggestion.

@@ellisdouglas8689 Hi Douglas. You can stack the buckets, but I will have to get back to you in the hole size. I am glad you are enjoying the sauce.

I spent several hours grinding the crystalized honey to create the seed honey. In addition, I believe (don't exactly remember) some of the mixing time. Thank you for your question. Please feel free to ask others. Mr. Phil.

@@MrPhilsAlabamaHotSauce do you mean a large amount of seed honey took several hours, you didn’t take 7 hrs for the demo one with pestle and motar did you?!?

It is AMAZING! I worked very hard to capture the original.

I agree with every word you wrote, except for a few exceptions. I am not misleading anyone. While I di not fully describe every test or action taken, I assure you that there are a number of tests made of any product I make. This video describes the making of samples for the sole purpose of schoville heat unit measurement at a lab in New Mexico. It is also more suitable than the raw pepper methods used in many homes for personal use. It is not the process I use for commercially sold honey. If I remember correctly, I made comments stating that other techniques are used for pathogen protection. Pasteurization does, in fact, destroy many of the enzymes desirable in pure honey. Unfortunately, it is a requirement because of the addition of non-honey ingredients in the hot honey method shown in this video, it it is to be sold publically. If you believe that flavored honey, hot honey, dried honey, and other honey products have no place in the market because they are not exactly what the bees make, then you surely would not want any of these products, no matter who produces it or how they do it. I personally value the claimed health benefits of raw honey. That is why I personally consume so much raw honey in my personal diet. Your disdain for my method is obvious. I fully respect that. Notice that I have not deleted your comments, nor do I fear additional one. We don't all agree on everything in life, including things involving honey. Thank you for your comments.

@@ronlogreco876 That certainly should work. Good suggestion.

He won't like my reply I told the facts But another thing honey is water, peppers have oil. They dont mix. But he says it's good to go.

Addressing the homogonization issue, oil and water do not mix easily. In my commercial hot honey, produced using a recipe approvex by an FDA process authority document, without being too specific, the approximate ratio of pepper oil to honey is roughly 1 part oil to 1300 parts honey. It is then emulsified such that there is less than 1% layering in the honey column in 180 days. The capsaicin molecules remain surprisingly evenly distributed. In my commercially sold hot honey, I do say it is made from pure local honey, because it is. I then immediately point out that it is pepper oil infused. Images on my website demonstrate that clearly. There is a brand of hot honey on the market called Mike's Hot Honey. It is the number one selling commercial honey in the western world. It is made exactly (to my best estimate) like what is described in the video...vinegar is added to pasteurized pepper-infused honey to lower the pH for pathogen reduction. In my commercial hot honey, I do not pasteurize or acidify because the water activity, moisture content, viscosity, and pH is not meaureably altered from that of the original pure honey from which it was made. Thank you for your comments and I look forward to further discussion.

Thanks for you comment. When it comes to the seed honey, you have only two choices - create your own seed from your own crystalized honey, or purchase high-quality seed honey from others. As you know from your own beekerping experience, you can encourage your honey to crystalize by placing several jars in a cabinet or other location that has a temperature of 60F to 65F. You then hand grind it in a mortar until silky smooth. When you think it is smooth enough, grind it for 30 more minutes. LOL. After creaming your honey, it will set faster if you store it at 60F to 65F. However, it will set at temperatures up to 75F. It will just be slow. Let me know if you have other questions. Mr. Phil.

That is great! I have actually made it that way myself. I absolutely love hot honey, no matter how it is made. Don't forget to try it in fresh apples and freshly cut peaches. But the number one perfect combination.....hot honey and ice cream! Delicious! Thank you very much for watching and I hope you enjoy many more of my videos. Mr. Phil.

@@MrPhilsAlabamaHotSauce Oh, I would have never thought of some of those. I'll have to try it on Ice Cream.

@@CastleHives When you try it on ice cream, you are going to be shocked. It is equally good on fresh fruit.

@@MrPhilsAlabamaHotSauce My new addiction. .

I am glad you liked it! I have worked hard to get the package and product where is is now. Oh, and I PROMISE you that tge honey quality is fresh and pure.

@@flake1014 Thank you for that comment. It makes me fell good when thought of kindly. Private message me with your friends name. I make so dang many of those, I can't remember names. Unfortunately, even if I didn't do a lot of them, I still wouldn't remember your friend's name until the 10th time I meet him. LOL. That us was being in your 70's does for you. Again, thank you very much.

The "math problem" presented here would astound most laypersons. I didn't care how many different powders were used from the original 15 ingredient list, as long as the finished blend matched the target heat level. For each heat level, there are literally millions of possible powder combinations; some of which were expensive to blend and others less expensive. So, I asked for the five LEAST EXPENSIVE for each heat level. For two of the heat levels, I was able to use the least expensive recipe presented. For the 40,000 SHU recipe, i threw out the 2 lowest cost recipes and went with the 3rd lowest cost recipe. The two least expensive recipes contained such a small amount of one or more of the ingredients that I was concerned the getting a homigenious mixture would be difficult. (For example, one if the recipes contained 391 grams of one powder and only 2.2 grams of another. It would be impossible to get equal distribution of that ratio during mixing) Were I doing it again, I would figure out how to add some ratio rules to the prompt to prevent concerns around ability to acheive consistent distribution of all powders in the recipe. Crazy thing is...all three final recipes taste great, thanks to the fact that each ingredient pepper has a wonderful flavor, and each ingredient pepper has a "somewhat" similar taste profile.