Getting this year’s batch started, will check in in about three or four weeks.

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Using the lees is interesting, and I've never thought about it. You ever keep your fermentation liquid to use as a condiment? Obviously, I use some to blend in with the peppers to make hot sauce, but usually I end up with extra, and there's plenty of flavor in it.

It's basically the same as Hawaiian chili pepper water or Puerto Rican pique.

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