Thanks. This will wind up being a very limited edition of 100 bottles, as I am already experimenting on replacing the fatali peppers with carolina reaper peppers which was recently decalred the worlds hottest pepper by Guinness Book of Worlds Records....

Mrtav, while probably 10-15x hotter than any of my other sauces still probably wouldn't be considered mind boggling by super chili heads, but I am getting there...I'm in the game! LOL

is it possible to actually sustain oral/esophagal injuries from the ultra hot sauces?

Possibly if you ingest enough of them, or have a pre-condition.

trust me, when i taste test in public, i am gonna make people understand at least 2-3x how hot this sauce is....

was considering having people sign a waiver, which would add to the lure/legend, but then a few peers told me that if i do encounter a person that still dosn't think the sauce is that crazy hot, then i look weak....

all you can do is warn people and let them try at their own risk....

i do have insurance for worst case scenario's...

Conflicting results about the effects of capsaicin on mucosal damage have also been observed. One study showed no mucosal erosions or other abnormalities after consumption of ground jalapeño peppers, even when placed directly in the stomach. In contrast, another study showed grossly visible gastric bleeding and mucosal microbleeding after consumption of red and black pepper.

Graham DY, Smith JL, Opekun AR. Spicy food and the stomach. Evaluation by videoendoscopy. JAMA 1988;260:3473–5.
Myers BM, Smith JL, Graham DY. Effect of red pepper and black pepper on the stomach. Am J Gastroenterol 1987;82:211–4.

This is why we keep a couple of doctor's on retainer around here.

TBH, I wasn't sure either; but a quick PubMed search...
Earlier in this thread I mentioned a purchase of ~250 mL of ultra-hot sauce. I've been using it a couple times a week since January and am through 1/5th of the bottle. It's definitely economical if you can titer the stuff correctly.

Did up a bunch of promotional postcards. Will probably use all of them for some reason at some point.

Want to win a free bottle of sauce? Visit my new page, and leave a comment picking your favorite!
http://gemini-crow.myshopify.com/blogs/ ... rd-contest

Those are fantastic.

DOOM SAUCE

Looks like I'm going to have a lot of hot pep-peps and tomatoes in my garden this year so I'm going to try bottling my own hot sauce.
What's the best store/site to purchase around 2 dozen hot sauce-type bottles?

I'm also going to try making some hot sauce. If its just for your own consumption, you don't need fancy bottles... I think I'm just going to put my first batch in an old ketchup bottle. If i decide to give some away to friends and family, I'll have to find something better.

If you sterilize the ketchup bottle that should be fine. I kinda want dripper bottles for convenience since I plan to make the watery variety of hot sauce with all the solids removed. And I want to store it for several months.

Just harvested about 2 lbs of thai peppers, chopped them up and letting the lot ferment for about 3 weeks before I combine it with some other ingredients and bottle. Looks like I'll get about 3 pints of hot sauce from the batch.

As an aside, I was introduced to "apple pie moonshine" recently so with the availability of apple cider now, I bottled 2.5 gallons. I can't get enough of the stuff for the time being. Probably bottle up some glogg for the holidays in a few weeks.

BTW, who won?!

Also, I've got a whole bag of blackberries in my freezer. Based on your stuff, I think I'll try a portion of my batch with those and see how it turns out. Obviously not a lot of blackberry since it's just a marketing ploy for which you could use any indiscernible sweet fruit or vegetable in the mix. I have some purple carrots too, "blood carrots"..for the uninformed.

do you still maka da spicy ketchup??

Good point about the dripper - I think now I'll use an old soy sauce bottle - I imagine glass would be better than plastic, anyway.

I always want to grab a mason jar of the AP Moonshine when I'm at the store, but can't pull the trigger on the 25buck price tag...Not a big liquor guy...More of a beer person, but would be fun to try....

The chef I worked with on the recipe recommended adding raisins to the mix as they do something to help bring out more of the blackberry flavor which doesn't have a super strong flavor profile on it's own.

Sure do!

Actually working on a recipe now to do it without high fructose corn syrup.....wanna really be as all natural as possible...
just tough to get the flavor right and keep the cost at a reasonable level.

Oh, and my BLACKBERRY BELLE won 2nd place in the Chile Pepper Magazine Awards for Fruit based hot sauce! got my marketing ribbon in the mail today!

http://www.chilepepper.com/2014/feature ... -winners-4

blam-o!

way to go, dov!

Nice!
It's great stuff!

i will probably get some as xmas gifts this year.

it's rill good!

So, I have two products I'm unleashing in the first half of 2015...

A pineapple-mango reaper sauce.....the carolina reaper is the hottest pepper in the world...calling it Jack the Reaper...

and then a Reaper pepper /Himilayan sea salt blend... calling that one... A salt & reaper..... but that may not go over too well with the masses....

I'm sure you are well beyond this at this point...sorry, i missed this first time around...

http://www.couronneco.com/ this is where i get my small run bottles from...many different kinds to choose from...don't discount amazon though....great stuff on there as well...