hello there

[Cancon]

Hi,
New here to the forums. I have some limited fermenting experience. I formally owned a hot sauce company and experimented with a variety of barrel aged peppers. Some of the outcomes from these projects were outstanding. However, others were not and should have been put to bed earlier than they were allowed. Not products for consumption but products for laying down and avoiding. probably should have only been used as biochemical warfare.
anyway, looking to dive back into some projects this summer.

[Christopher Weeks]

Welcome to Wild Fermentation!