May 20
Superman daily comic strip from July 28–August 19, 1950.
Superman faces the third challenge from the Underground Army: a robbery in a wheel-shaped city! Part 4 of the Underground Army arc.
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Superman daily comic strip from July 28–August 19, 1950.
Superman faces the third challenge from the Underground Army: a robbery in a wheel-shaped city! Part 4 of the Underground Army arc.
Previous || Story Index || Next
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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A new snapshot from https://sagesacre.com/2021/04/30/video-batch-20-hot-sauce-bottled-and-ready/
Video: Batch 20 Hot Sauce Bottled and Ready
The 20th anniversary fermented hot sauce is a funky blend of Thai/Cayenne and black Honduran peppers
Being the 20th year of making this slow fermented hot sauce, I thought I’d change it up a bit and make it a blend of my standard Hidden Lake Hot peppers (a homegrown Thai/Cayenne hybrid), and some black Honduran peppers my neighbor’s landscaper called “Culebra Negra” (“black snake”).
The peppers of Batch 20, young, ripening and fully ripe
I started the pepper ferment right at the beginning of September, adding about half a pound of peppers each week. It was a warm autumn and the peppers continued producing well into November, so I swapped out my two 1 gallon glass fermenters for a single 5 gallon one that ended up filling to the brim by early December.
The last addition of fresh hot peppers filled the fermenter
At that point the weather turned and we quickly went from pleasant days in the 60s(F) and night in the upper 40s to chilly days in the 50s and nights that frequently dipped into the low 30s. The cool weather slowed the ferment and by January it was barely noticeable.
In late January I decided to kick things up a notch and added pieces of oak I had toasted to help release the woodsy vanilla flavor in it. I then let the peppers rest until March, giving them a little stir now and then.
In a normal year, by early March the peppers would be finished and ready to bottle. But this year’s extended cold and dry dragged out the finish almost a full month longer, so I didn’t get to bottling until the end of March.
Batch 20 fermented hot sauce ready to bottle
Usually I end up with a case of so of bottled hot sauce, but because I had decided to go big, I wound up with 78 standard 5 ounce bottles, and an additional gallon’s worth of hot sauce bulk packed in four quart jars.
After bottling I let the hot sauce rest for few more weeks in the cool confines of my garage (I’ve found over the years that this rest takes some of the sharp “green” notes off the sauce).
Last week we opened our first bottle and did a little tasting. Because of the extended ferment, Batch 20 is definitely funkier than previous years, with lots of notes of vanilla and tropical fruit. Unlike some of the previous year’s hot sauces, this one has only a mild heat up front, but a long building tangy heat that rises and lingers on the back end, but never really overwhelms your tongue. I think that’s the work of the Culebra Negra peppers, which weren’t anywhere near as hot fresh as I thought they might be.
Batch 20 of my fermented hot sauce in the bottle
All-in-all, Batch 20 has turned out to be one of the more complex and flavorful vintages of the hot sauce. It’s pretty good as a stand alone sauce, but I’ve found that it’s even better as an ingredient in BBQ where its funky, fruity heat blends nicely with salty and smoky pork and chicken flavors.
Make Your Own Fermented Hot Sauce
Making fermented hot sauce is actually really easy. All you need is fresh peppers, water, salt and a little time. You’ll find complete instructions for both fast (1 week) and slow (up to 6 months or more) fermented hot sauce on my website here: How to make your own fermented hot sauce
See the YouTube Video
Batch 20 from the Beginning
July 2020
Video: Hot Pepper Cadets Class of 2020
Garden, Photos
Video: Hot Pepper Cadets Class of 2020
September 2020
Hot Sauce Batch 20 – Entry 1
Photos, Projects
Hot Sauce Batch 20 – Entry 1
Hot Sauce Batch 20 – Entry 2
Projects
Hot Sauce Batch 20 – Entry 2
Hot Sauce Batch 20 – Entry 3
Garden, Projects
Hot Sauce Batch 20 – Entry 3
October 2020
Batch 20 Hot Sauce – Entry 4
Garden, Projects
Batch 20 Hot Sauce – Entry 4
Batch 20 Hot Sauce Progress – Entry 5
Garden, Projects
Batch 20 Hot Sauce Progress – Entry 5
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A new snapshot from https://sagesacre.com/2020/11/02/video-hot-sauce-progress-entry-6/
Video: Hot Sauce Progress - Entry 6
It’s been a little more than six weeks since we began the fermentation on Batch 20 of my hot sauce. Today I’m popping open the fermenter to see how it’s going and give the peppers a stir to keep thing moving.
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Batch 20 Progress
October 2020
Batch 20 Hot Sauce Progress – Entry 5
Garden, Projects
Batch 20 Hot Sauce Progress – Entry 5
Batch 20 Hot Sauce – Entry 4
Garden, Projects
Batch 20 Hot Sauce – Entry 4
September 2020
Hot Sauce Batch 20 – Entry 3
Garden, Projects
Hot Sauce Batch 20 – Entry 3
Hot Sauce Batch 20 – Entry 2
Projects
Hot Sauce Batch 20 – Entry 2
12Next
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Want to make your own fermented hot sauce? Here’s how.
A new snapshot from https://sagesacre.com/2020/10/19/batch-20-hot-sauce-progress-entry-5/
Batch 20 Hot Sauce Progress - Entry 5
It’s been such a good year for the hot peppers that after this past weekend’s additions, I filled the five gallon fermenter nearly eight weeks ahead of schedule.
I could just stop with the fresh pepper additions and let it run, but the pepper plants are still flowering and loading up with peppers, so I’m going to see if I can get Batch 20 all the way to 10 gallons by adding another fermenter and splitting the peppers between them.
I think it’ll be interesting to see if they start to differ from each other, especially after the toasted oak is added.
Hot peppers in the fermenter with lid and airlock in place
As to what I’m going to do with 10 gallons of hot sauce when it’s finished next spring, that I haven’t figured out yet.
Batch 20 Progress
October 2020
Batch 20 Hot Sauce – Entry 4
Garden, Projects
Batch 20 Hot Sauce – Entry 4
September 2020
Hot Sauce Batch 20 – Entry 3
Garden, Projects
Hot Sauce Batch 20 – Entry 3
Hot Sauce Batch 20 – Entry 2
Projects
Hot Sauce Batch 20 – Entry 2
Hot Sauce Batch 20 – Entry 1
Photos, Projects
Hot Sauce Batch 20 – Entry 1
Want to make your own fermented hot sauce? Here’s how.
A new snapshot from https://sagesacre.com/2020/10/08/batch-20-hot-sauce-entry-4/
Batch 20 Hot Sauce - Entry 4
I picked about two pounds of the Hidden Lake Hot peppers (Thai/Cayenne) this morning for this week’s addition to the ferment on Batch 20 of the hot sauce.
It turned out to be way too much for the 2 gallon glass fermenter, so I moved the whole lot of them to a food grade 5 gallon bucket with a lid and airlock. As you can see from the photo, the bucket is about 2/3rds full of the peppers and brine, but I expect it to settle to about half-full when the peppers get softer after a little time fermenting.
There’s still plenty of ripening hot peppers in the garden, and a lot of the plants are flowering again, so I know this bucket will be completely full in December when I add the oak and put it away to rest until spring.
Batch 20 Progress
September 2020
Hot Sauce Batch 20 – Entry 3
Garden, Projects
Hot Sauce Batch 20 – Entry 3
Hot Sauce Batch 20 – Entry 2
Projects
Hot Sauce Batch 20 – Entry 2
Hot Sauce Batch 20 – Entry 1
Photos, Projects
Hot Sauce Batch 20 – Entry 1
Want to make your own fermented hot sauce? Here’s how.
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
A new snapshot from https://sagesacre.com/2020/09/22/hot-sauce-batch-20-entry-3/
Hot Sauce Batch 20 - Entry 3
It’s the first day of Autumn and the peppers are coming in hot and heavy. I’m picking around one pound every couple of days right now, which means I’ll be moving the peppers to the five gallon fermenter this week.
The weather has been very warm so the initial ferment is off to a good start. It smells spicy and yeasty, which tells me the lacto ferment is happy. Once I pitch it to the big fermenter, things should really take off.
Batch 20 Progress
September 2020
Hot Sauce Batch 20 – Entry 2
Projects
Hot Sauce Batch 20 – Entry 2
Hot Sauce Batch 20 – Entry 1
Photos, Projects
Hot Sauce Batch 20 – Entry 1
A new snapshot from https://sagesacre.com/2020/09/12/hot-sauce-batch-20-entry-2/
Hot Sauce Batch 20 - Entry 2
Week 2 hot pepper additions filled the ferment starter
Just a sunny September Afternoon
Despite a brutal heatwave that sent temperatures into the triple digits for several days, the hot peppers seemed to have come through pretty well. A few burned fruits and leaf tips, but otherwise still going strong.
This morning I picked about a pound of peppers, equally split among Hidden Lake Hot and Culebra Negra. As you can see from the photo above, this should be more than enough to get the ferment rolling before I pitch it to the barrel and add another 10 – 15 pounds of peppers over the coming weeks.
The peppers of Batch 20, young, ripening and fully ripe
The Culebra Negras, being a tropical pepper, did not like the exposure to the intense sun last week. Lots of burned tips and scalded fruit. I have some doubts about their ability to bounce back. The Hidden Lake Hots, on the other hand, did just fine. They’re even flowering again, so if I lose a few to sun scald, no big deal I’m pretty sure they’ll go on producing new peppers well into November.
A new snapshot from https://sagesacre.com/2020/09/04/hot-sauce-batch-20-entry-1/
Hot Sauce Batch 20 - Entry 1
It’s time to get started on the slow ferment hot sauce again. It starts with three months weekly fresh pepper additions followed by three months of finish fermentation before bottling next March.
This year is Batch 20 and it begins with 5 ounces of Hidden Lake Hot, my standard Cayenne/Thai cross, and 7 ounces of Culebra Negra, a Central American pepper I got from a Honduran friend.
First batch of peppers in batch 20 in a glass feremnter
I’m planning on doing most of the ferment in an oak cask, but I’m going to start these guys in a glass fermenter so I can keep an eye on it. This is the first time I’ve started the sauce this early and I don’t want the brutal heat of early September cause the starter to get squirrely and run off before I have enough ripe peppers to pitch to the cask.
The Making of Batch 19
Check out these posts for the progress on Batch 19 of the hot pepper sauce beginning with its start back in September 2019.
September 2019
Hot Sauce Batch 19 – entry 1
Projects
Hot Sauce Batch 19 – entry 2
Projects
October 2019
Hot Sauce Batch 19 – entry 3
Projects
November 2019
Hot Sauce Batch 19 – entry 4
Projects
Hot Sauce Batch 19 – entry 5
Projects
Hot Sauce Batch 19 – entry 6
Projects
Hot Sauce Batch 19 – entry 7
Projects
December 2019
Hot Sauce Batch 19 – entry 8
Photos, Projects
Hot Pepper Sauce Batch 19 – Entry 9
Projects
End of the Line for Hot Peppers 2019
Photos
Hot Sauce Batch 19 – entry 10
Projects
January 2020
Hot Sauce Batch 19 – entry 11
Projects
March 2020
How to Make Awesome Hot Sauce
Projects, Recipes