September 27, 2026

After an extended fermentation, this batch turned out fantastic—searing hot, crisp, and noticeably tart at a pH of 3.34. Using nearly all the brine gave it a slightly thicker texture than previous runs. Yielded five woozy bottles, finished with a 20-minute sous vide pasteurization at 170°F. 

August 9, 2026

Crafted as batch 6 of the Dragon Drool series, Reaper's Blood is a striking, deeply crimson hot sauce engineered to balance extreme heat with sophisticated flavor. This batch harnesses the intense, tropical fury of five (5) Carolina Reapers softened by the rich, jammy tartness of dark red sweet cherries and grounded by the earthy body of fresh red beets. Enhanced by red bell peppers, red onion, and garlic, the ingredients undergo a careful 3 to 4-week lactic acid ferment at 3.5% salt solution before being blended into a velvety, clinging mash. Finished with a touch of vinegar, extra seasoning, and xanthan gum, then pasteurized for ultimate stability, this sauce delivers an initial wave of complex fruit and savory depth before unleashing a relentless, glowing burn. 

Part 1: Fermentation (Batched at 11:00 am on 8/9/2026 @ 74 F)

Yields: Approximately 1 quart of fermented mash (5 Woozy Bottles 5-oz each)

Equipment:

• 1-quart Mason jar (433 g) with a rubber burp top or airlock

• 1 glass weight

• Kitchen scale

Ingredients:

• 5 Carolina Reapers (approx. 34 g)

• 154 g dark red sweet cherries, pitted

• 67 g red beet, peeled and diced small

• 186 g red bell peppers, deseeded and chopped

• 83 g red onion, sliced

• 17 g garlic (approx. 3 to 4 cloves)

• 280 g Water 

• 30 g (3.5% non-iodized salt based on total water and vegetable weight)

Instructions

1. Prep: Finely dice the red bell peppers, red onion, and garlic. Core and chop the red bell peppers. Pit the dark red sweet cherries. Peel and finely dice the red beet. Handle the Carolina Reapers with care (wear gloves and eye protection) and remove the stems.

2. Combine: In the quart-sized Mason jar, combine the Carolina Reapers, pitted cherries, diced red beet, red bell peppers, red onion, and garlic.

3. Weigh: Place the jar on your kitchen scale and zero it out (tare). Add enough water to cover all the ingredients completely.

4. Calculate Salt: Record the total weight of the ingredients and water. To calculate the exact amount of salt needed, multiply the total weight by 0.035 (for a 3.5% brine concentration).

5. Dissolve: Add the calculated amount of salt to the jar and stir gently to dissolve. Ensure a glass fermentation weight is placed on top to keep all the cherry and beet pieces fully submerged beneath the brine.

6. Seal: Close the jar with the rubber burp top or airlock. This allows fermentation gases (CO2) to escape without letting oxygen in.

7. Ferment: Store the jar in a cool, dark place and allow it to ferment for two to three weeks. The mixture should bubble slightly and take on a rich, tangy, fermented aroma. Fermentation could go for 21-28 days due to the dense beet and cherries. Will check in early September.

Part 2: Finishing the Hot Sauce (Finished on September 27, 2026.

Equipment:

• High-speed blender

• Sous vide machine

• Hot sauce bottles (5-oz woozy bottles)

Ingredients:

• Fermented cherry-beet and reaper mash from Part 1

• 40g apple cider vinegar or red wine vinegar (preserves the bright red color and adds tart depth)

• 4g salt (for finishing seasoning)

• 3g xanthan gum

Instructions:

1. Transfer: Carefully transfer the fermented cherry, beet, reaper, and vegetable mash from the jar into a high-speed blender, retaining the reserved brine to adjust consistency if needed.

2. Additions: Add the vinegar, the additional 4g of salt, and the xanthan gum to the blender.

3. Blend: Blend on high until the mixture is completely smooth, emulsified, and a vibrant crimson red color. Adjust thickness by streaming in a small amount of the reserved brine if necessary.

4. Bottle: Pour the finished hot sauce into your 5-oz woozy bottles and cap them securely.

5. Pasteurize: Set a sous vide machine to 170°F (77°C). Place the sealed bottles of hot sauce in the sous vide bath and pasteurize for 15 minutes. This stops fermentation, stabilizes the flavor, and extends shelf life.

6. Cool: After pasteurization, let the bottles cool completely on the counter.

7. Store: Refrigerate the hot sauce after opening.

Notes:

To ensure your hot sauce is shelf-stable and safe after pasteurization, the final pH should be below 4.6, with an ideal target range of 3.8 to 4.2.

A pH of 4.6 is the critical threshold recognized by food safety guidelines to prevent the growth of Clostridium botulinum. Dropping below 4.0 provides a safety margin and gives the sauce a bright, tangy bite that complements the sweetness of the cherries and the heat of the reapers.

Between the natural lactic acid produced during your 2 to 3-week ferment and the addition of the apple cider vinegar in Step 2, your batch should easily land right in that sweet spot. It's always a good idea to check it with a digital pH meter or calibration strips before bottling!

Enjoy!