I’m trying the lemon drops this year. Cool and simple video, nice! I also kill the fermentation process on a lot of my sauces. I use glass bottles, like you, and don’t feel like finding an explosion in my fridge. My three kids blow up enough stuff 😂
Love your channel, really informative, great quality and its a pleasure to listen to as well. Can't wait to see the channel grow and all the new content that will come along!
Whoa, thank you so much for the kind words! It’s fun making these videos, but comments like this are what really motivates me to keep going. I’ll have a bunch more videos coming out this summer! It has just been a little hard to keep up over the winter months since the content is so seasonal.
@@jackspepperpatch Since everything on the internet is about the algorithm, you have to appease it lol. If you are able to, I would suggest pre recording content and releasing it on a schedule. Maybe you shot 2-3 videos in one day, that's less preasure for what you "have to" release the next week to stay on top of the game. The Machine demands content constantly, at least 1-3+ videos a week, ideally 1 short a day minimum. Honestly, I want to see you get good enough with youtube (a friend of ours makes 15k a month reviewing tech) that you can give us all content full time instead of working for the system.
I'm going to do this sauce when my lemon drops start to ripen. I think I will do a couple of little additions: sweet mini yellow bells for the aji fantasies (mine did not germinate, so I have none) and coriander. The lime is something not seen too often, but something I will be doing. Thanks for great video, all your videos are worthwhile.
@@PeterZimmer-r1w I really appreciate it! Love coriander in hot sauce and adding limes to the ferment has really come out nice for me. Hope it goes well!
This was a really fun to watch video! I tried growing lemon drop peppers last year but I didn't get very many, I must have messed something up. I would've liked to try this hot sauce lol
I appreciate it! Hopefully you will get enough this year to try it with. I did have 4 plants that I got all of these from and some did better than others.
Will the co2 generated during fermentation not add to the pressure inside the jar. Isn’t it better to use the jar with the valve attachment to release excess CO2?
I haven’t! I really don’t mind just giving my sauce a little shake before I use it. I’ve polled some friends and family about this topic and that seems to be their consensus as well - they don’t mind shaking the bottle before use in exchange for the sauce having less ingredients.
Hi Larry, I got them from here: www.whitehotpeppers.com/products/aji-lemon-drop?_pos=1&_psq=aji%20lemon%20drop&_ss=e&_v=1.0 I don’t have any affiliation with them, but I’ve had great luck with their seeds!
@@Pnaply I agree... secondary fermentation in bottles poses virtually zero danger as the pressures don't get anywhere near those of brewing, say, beer or fizzy wines... if my non-pasteyrized sauces ferment in their bottles (a few have) then it just gets messy as sauce will slowly rise up and come out the bottle when first opened.
People who neg on sauce-makers who cook their fermented sauces sing loudly about destroying the beneficial microbes, but, by eating healthily and having other fermented foods such as gherkins or sauerkraut in your diet completely cancels this argument. Besides, cooking out your sauces can develop deeper flavour profiles in some cases. Basically do whatever makes you feel comfortable.
@@markzambelli I agree! I’m about 50/50 about cooking it myself. If I’m making a batch to bottle and give to people I’m cooking it to stop fermentation prior to bottling. If I’m making a small test batch to keep in a jar for myself I’m probably not cooking it. It is funny because I have videos on here where I do both. Undoubtedly, if I cook it in the video people come for me in the comments. And same if I don’t cook it in that particular video!
@@jackspepperpatch The age old dilemma... you're damned if you do and damned if you don't😂😂 Take care buddy, stay safe and may your harvests be plentiful🖖
I know you have and I appreciate your patience! That sugar rush peach one I mentioned last time you commented didn’t turn out how I wanted, hence the delay on more sauce videos. Glad this one used something you’re growing though! I have a few other batches I’m working on right now as well, so stay tuned!
I’m trying the lemon drops this year. Cool and simple video, nice! I also kill the fermentation process on a lot of my sauces. I use glass bottles, like you, and don’t feel like finding an explosion in my fridge. My three kids blow up enough stuff 😂
Love your channel, really informative, great quality and its a pleasure to listen to as well. Can't wait to see the channel grow and all the new content that will come along!
Whoa, thank you so much for the kind words! It’s fun making these videos, but comments like this are what really motivates me to keep going. I’ll have a bunch more videos coming out this summer! It has just been a little hard to keep up over the winter months since the content is so seasonal.
@@jackspepperpatch Since everything on the internet is about the algorithm, you have to appease it lol. If you are able to, I would suggest pre recording content and releasing it on a schedule. Maybe you shot 2-3 videos in one day, that's less preasure for what you "have to" release the next week to stay on top of the game. The Machine demands content constantly, at least 1-3+ videos a week, ideally 1 short a day minimum.
Honestly, I want to see you get good enough with youtube (a friend of ours makes 15k a month reviewing tech) that you can give us all content full time instead of working for the system.
I'm going to do this sauce when my lemon drops start to ripen. I think I will do a couple of little additions: sweet mini yellow bells for the aji fantasies (mine did not germinate, so I have none) and coriander. The lime is something not seen too often, but something I will be doing. Thanks for great video, all your videos are worthwhile.
@@PeterZimmer-r1w I really appreciate it! Love coriander in hot sauce and adding limes to the ferment has really come out nice for me. Hope it goes well!
This was a really fun to watch video! I tried growing lemon drop peppers last year but I didn't get very many, I must have messed something up. I would've liked to try this hot sauce lol
I appreciate it! Hopefully you will get enough this year to try it with. I did have 4 plants that I got all of these from and some did better than others.
Will the co2 generated during fermentation not add to the pressure inside the jar. Isn’t it better to use the jar with the valve attachment to release excess CO2?
Hi! This jar has a special fermentation lid that does just that. There’s a rubber flap on the lid that lets C02 out but won’t let outside air in.
Do you ever add xantham gum to your hot sauce to keep it from separating?
I haven’t! I really don’t mind just giving my sauce a little shake before I use it. I’ve polled some friends and family about this topic and that seems to be their consensus as well - they don’t mind shaking the bottle before use in exchange for the sauce having less ingredients.
@@jackspepperpatch makes sense to me. I'm growing these peppers in my hydroponic system this year. I'm stoked to see how they turn out.
Where did you buy the lemon drop seeds from. Larry
Hi Larry, I got them from here: www.whitehotpeppers.com/products/aji-lemon-drop?_pos=1&_psq=aji%20lemon%20drop&_ss=e&_v=1.0 I don’t have any affiliation with them, but I’ve had great luck with their seeds!
Do they have a lemon taste man ?
Should add to that you should pasteurize because u run the risk of the sauce exploding in your face
@@seeingdoublethepodcast7it will never explode in your face
@@Pnaply I agree... secondary fermentation in bottles poses virtually zero danger as the pressures don't get anywhere near those of brewing, say, beer or fizzy wines... if my non-pasteyrized sauces ferment in their bottles (a few have) then it just gets messy as sauce will slowly rise up and come out the bottle when first opened.
People who neg on sauce-makers who cook their fermented sauces sing loudly about destroying the beneficial microbes, but, by eating healthily and having other fermented foods such as gherkins or sauerkraut in your diet completely cancels this argument. Besides, cooking out your sauces can develop deeper flavour profiles in some cases. Basically do whatever makes you feel comfortable.
@@markzambelli I agree! I’m about 50/50 about cooking it myself. If I’m making a batch to bottle and give to people I’m cooking it to stop fermentation prior to bottling. If I’m making a small test batch to keep in a jar for myself I’m probably not cooking it. It is funny because I have videos on here where I do both. Undoubtedly, if I cook it in the video people come for me in the comments. And same if I don’t cook it in that particular video!
@@jackspepperpatch The age old dilemma... you're damned if you do and damned if you don't😂😂
Take care buddy, stay safe and may your harvests be plentiful🖖
Thank you bud!
Ive been waiting, and Ive been growing Aji Lemon drops too!
I know you have and I appreciate your patience! That sugar rush peach one I mentioned last time you commented didn’t turn out how I wanted, hence the delay on more sauce videos. Glad this one used something you’re growing though! I have a few other batches I’m working on right now as well, so stay tuned!
@@jackspepperpatch I appreciate everything you do