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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 (edited )

There is a fine line, absolutely. I found that line for me last week when we made jerky and I did reaper dust on half - way too much.

This sauce isn't an issue as far as thats concerned thanks to the pineapple and tamarind, but the peppers and all the other stuff in the ferment add their own distinction - and I'm a big fan of the straight pepper flavor.

The hottest I make thus far is straight reaper and I bank solely on that beautiful pepper flavor to round out the heat (a shot of vinegar helps)

Edit: The longer one eats hotter and hotter a tolerance builds and will allow you to taste more of the pepper as the heat becomes less of an issue. Take reapers.. few folks that have tried them realize they're actually very sweet and fruity before the heat kicks in. After a bit though, that sweetness sticks around linger and the heat is manageable.

[+] [deleted] • 2 pts