Longest ferment to date.

I just processed this sauce that I had fermenting for 18 months! Normally I let them go for 1-3 months, but this onei let go much longer.

It is an Apple Pie Hot Sauce. In the ferment was ONLY Chillies (Cayenne, Habanero) and Apples in a 3.5% salt brine. Keep it simple. After 18 months I finished it with a bit of ACV, brown sugar and some spices (cinnamon, nutmeg, clove). It has a good heat, but nothing crazy 6/10. Very deep and complex flavor from the extended aging time. Very pleased with how it came out.