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Hit 100 gallons of hot sauce this weekend and it kinda blew my mind
I've been fermenting peppers for about two years now, just messing around with different recipes. But last Sunday I was moving my carboy collection to a new shelf and decided to add up everything I've bottled since I started. Turns out I've made exactly 100 gallons of hot sauce. That's like 450 standard bottles. I never set out to hit a number like that, it just happened because I kept giving jars to friends and coworkers. Then they'd ask for more and I'd start another batch. It made me realize how fast this hobby adds up when you're not paying attention. 100 gallons feels like a weird milestone but I'm kinda proud of it. Has anyone else kept track of their total output or am I the only weirdo counting gallons?
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xenaf513mo ago
I read somewhere that 100 gallons is basically two bathtubs full of hot sauce and that is insane.
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lily703mo ago
Smart people talk about garlic to scoville ratios but nobody ever factors in the sheer volume of jars you give away and how that changes your fermentation math. You basically built a supply chain on accident.
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ellis.susan3mo ago
Honestly my first thought when I read this was like, wait how many jars are we talking? Because if you're giving away like 3 jars to your neighbor and calling it a supply chain that's kind of funny to me. Tbh the math on fermentation doesn't really care if you hand a jar to your cousin or keep it for yourself, the scoville thing is about the peppers not the distribution. Ngl you'd have to be giving away literal cases every week for it to mess with your ratios in a real way.
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