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This round is my 2nd attempt at evolving the sweet heat from here: 1st evolution that was based on Hawaiian Lava I presented a few weeks ago. No added sugar outside of what was present in the pineapple (two large - yellow). No added salt except what I added from the ferment brine (22 - 24% solution). Relied on the pectic from pineapple as binder rather than a xanthan gum or similar. This ferment was 18 months old. pH at time of hotpack was at 3.7. Its home was a 1.5Gal brew barrel. White and Apple Cider vinegar for taste, volume and pH; tamarind for added tart flavor. It's hot.. not the hottest I've made but it's hot. Great on any smoked meats and fish - killer on wings. Would give this a SHU of about 300 - 375K

Here is the ferment makeup (pic8.co):

Red Reaper (super hot); Chocolate Reaper (super hot); Bhut Jolokia (red and chocolate - super hot); Beaver Dam; Georgia Flame; Durango; Fresno; Serrano; Snow White Habanero; Red Savina Habanero (super hot); Thai; Apocalypse (super hot); Genghis Khan Brain Strain (super hot); Garlic; Red Onion; Carrot; and Parsnips

Yield: 2oz Boston Bottle x12; 4oz Boston Bottle x6; 3oz Woozy Bottle x1; 5oz Woozy Bottle x2; and 16oz Flip-top Bottle x2

Note: the Woozy bottles I did an intentional thinning of sauce to keep more aligned with a 'Tabasco' consistency, and thus have the pouring 'governor' insert.

This round is my 2nd attempt at evolving the sweet heat from here: [1st evolution](https://poal.co/s/capsaicinconnection/629200) that was based on Hawaiian Lava I presented a few weeks ago. No added sugar outside of what was present in the pineapple (two large - yellow). No added salt except what I added from the ferment brine (22 - 24% solution). Relied on the pectic from pineapple as binder rather than a xanthan gum or similar. This ferment was 18 months old. pH at time of hotpack was at 3.7. Its home was a 1.5Gal brew barrel. White and Apple Cider vinegar for taste, volume and pH; tamarind for added tart flavor. It's hot.. not the hottest I've made but it's hot. Great on any smoked meats and fish - killer on wings. Would give this a SHU of about 300 - 375K Here is the [ferment makeup](https://pic8.co/sh/pMzv70.jpg): Red Reaper (super hot); Chocolate Reaper (super hot); Bhut Jolokia (red and chocolate - super hot); Beaver Dam; Georgia Flame; Durango; Fresno; Serrano; Snow White Habanero; Red Savina Habanero (super hot); Thai; Apocalypse (super hot); Genghis Khan Brain Strain (super hot); Garlic; Red Onion; Carrot; and Parsnips Yield: 2oz Boston Bottle x12; 4oz Boston Bottle x6; 3oz Woozy Bottle x1; 5oz Woozy Bottle x2; and 16oz Flip-top Bottle x2 Note: the Woozy bottles I did an intentional thinning of sauce to keep more aligned with a 'Tabasco' consistency, and thus have the pouring 'governor' insert.

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[–] • 2 pts

the 18 months was easier than it sounds since from 2021 I had 2 dozen ferments going - all staggered in timelines; and the fact I can only east so much sauce in any given time. Some ferments are not super hot and I am still experimenting with heat and flavor profiles. One of my up-and-coming soaks is a serrano and Thai mix - I'd estimate a SHU of about 65 - 80k which should be real nice reprieve for those that don't do super-hot.

and yes, bhut's were the hottest on record a few (maybe 6-10 years) ago.

for calming a heat down, the ferment will do some of it, sugar is another way to dilute heat as well as the pasteurization process seems to bring it down. In my personal super-hot sauce (all reaper) I add an additional tablespoon of reaper power to the final product to bring the ouch factor back.

this particular sauce is killer on baracoa tacos, baja tacos, rice, beef stew, wings, stir-fry, and a pot of greens. it is not good in gumbo - the flavor profile doesn't match.

[–] • 2 pts

You're a pro. Thanks for the info, I've been thinking about making stuff like that. I'll be planting some peppers soon, I hope