Scaled batch to use up limes and lemons on hand: 9 limes 3 lemons 12 cups water 2 cans coconut sweetened condensed milk (dairy free) Simple syrup to adjust for tartness/make up for lacking 1 can sweetened condensed milk Kosher salt (approx 1 1/2 tsp)
Cut majority of lime/lemon skin off due to aging/discoloration/damage, left what I could intact
Final yield 24oz (in full 8oz jars) and the small jar in photo-approx 3oz, stored in refrigerator 07/14/2026.
Moving to using 32oz jars for fermenting mashes since there was very little bubbling and no sign of overflow risk.
64oz ball jar about half full of mash mixture in basement pantry (bottom shelf) started today. Fermentation lid on for self-burping. Minimum days to readiness: 14.
Did mostly red/yellow/orange bell peppers and not quite a pound of jalapeños to get to 3 1/2 pounds of peppers. Added red hot hatch chile powder as in variation note (3 tablespoons). Used kosher salt.
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