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Off season plans

Well I know one thing. If I make it to pigmageddon and IkemanTX shows up, I'll have to politely decline should he offer any chips and salsa.
 
Erniepower said:
Holy cow that's a lot of sauce! How long does it take you to eat that much?

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This is kind of my "test year" to see if there is enough interest to start production.
It is a fermented sauce kind of like Tabasco, just better flavor and more heat.

I've got a buddy who has been doing sauces for years (probably over 200 different batches, easily) and he has been nagging me for a few years to get a grower and certified kitchen in place to produce my sauces. This should put me on track to about 2,000 ounces, so about 200 10oz bottles. I think that's a good benchmark to see if there's enough interest.


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IkemanTX said:
This is kind of my "test year" to see if there is enough interest to start production.
It is a fermented sauce kind of like Tabasco, just better flavor and more heat.

I've got a buddy who has been doing sauces for years (probably over 200 different batches, easily) and he has been nagging me for a few years to get a grower and certified kitchen in place to produce my sauces. This should put me on track to about 2,000 ounces, so about 200 10oz bottles. I think that's a good benchmark to see if there's enough interest.


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Well put me down for a couple bottles. I love new hot sauces.

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So is the pepper even remotely edible on its own???
 
huck72412 said:
So is the pepper even remotely edible on its own???
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Absolutely not.

The ghost pepper is survivable, but unbearably painful. You can literally feel your entire G.I. tract as the pepper goes through.
Hiccups, sweating, possible vomiting, uncontrollable nose running, uncontrollable tears, uncontrollable drooling, hot flashes, and sweating..... Then the reaper is TWICE as hot.

I keep the sauces bearable with only about 20% of the pepper mash being the hot pepper, and the rest being either filler or flavor peppers. Then add in the liquid it is fermented in (sweet white wine in my case) and the vinegar it is finished with, and it ends being a good solid heat on the back end with phenomenal flavor throughout.


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I'd love to try some... damned acid reflux would make me pay dearly. Still... let me know when it's ready I'll splash some down (what used to be) the old iron gut.


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d_rek said:
I'd love to try some... damned acid reflux would make me pay dearly. Still... let me know when it's ready I'll splash some down (what used to be) the old iron gut.


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That's why I asked. I absolutely love "hot" but this sounds absurd.
 
I'll definitely post a thread when they are ready. I'll probably do them for guys here for the cost (per bottle) of shipping plus bottle/label cost.

I'm not looking at turning a profit, or even to pay for any of my labor yet. I simply want to cover some of my costs for the batch.

I will have to look at production costs for growing all required peppers myself, plus investing in bottling and labeling equipment before I really decide if I produce, and if so at what volume, price, and bottle size.

What size bottles do you guys think y'all would be interested in? 5oz, 10oz, tiny testers???


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IkemanTX said:
Absolutely not.

The ghost pepper is survivable, but unbearably painful. You can literally feel your entire G.I. tract as the pepper goes through.
Hiccups, sweating, possible vomiting, uncontrollable nose running, uncontrollable tears, uncontrollable drooling, hot flashes, and sweating..... Then the reaper is TWICE as hot.

I keep the sauces bearable with only about 20% of the pepper mash being the hot pepper, and the rest being either filler or flavor peppers. Then add in the liquid it is fermented in (sweet white wine in my case) and the vinegar it is finished with, and it ends being a good solid heat on the back end with phenomenal flavor throughout.


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Wow!!!! I better wait for some reviews. Good work however. I hope you sell a million bottles!
 
Took my 2 youngest fishing at a neighbors pond tonight. Had a lot of fun.
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IkemanTX said:
This is kind of my "test year" to see if there is enough interest to start production.
It is a fermented sauce kind of like Tabasco, just better flavor and more heat.

I've got a buddy who has been doing sauces for years (probably over 200 different batches, easily) and he has been nagging me for a few years to get a grower and certified kitchen in place to produce my sauces. This should put me on track to about 2,000 ounces, so about 200 10oz bottles. I think that's a good benchmark to see if there's enough interest.


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I like some hot sauce but this sounds scary. :).

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pilgrimhunter said:
I like some hot sauce but this sounds scary. :).

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Nope, I tone it down well below the pure raw pepper.
Ghost peppers and Reapers just have AMAZING flavor compared to what most people think of as "hot peppers" (I.e. Habanero, that have zero flavor and only heat)
My sauce lets the flavor shine and just give a good burn on the back end. It isn't a salsa, you shake it on like Tabasco. A little bit goes a long way.


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swampsnyper said:
I'd run 10 yards and need an oxygen tank. When I got home I took a big deep breath of oxygenated air! lol
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yeah this race is gonna suck in that respect. It's a Spartan beast so I'm expecting 15 miles and about 4-5000 get of elevation. Along with God knows how many obstacles.


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Erniepower said:
yeah this race is gonna suck in that respect. It's a Spartan beast so I'm expecting 15 miles and about 4-5000 get of elevation. Along with God knows how many obstacles.


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Animal!! I've said it before and I'll say it again. Saddlehunter's Gladiator!!!
 
Erniepower said:
yeah this race is gonna suck in that respect. It's a Spartan beast so I'm expecting 15 miles and about 4-5000 get of elevation. Along with God knows how many obstacles.


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Wow! Hats off to you man!

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Becoming "one with nature" tonight... this little sparrow sat on the chair between me and my bride before moving to the other armrest. Didn't have a care in the world that we were there...
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I wish I could post the "live pics" or the gif's


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