What kind of light pruning did you end up doing on them?

Six weeks seems like the sweet spot for flavor change. I mean, when you say 'deeper, smoother heat,' are you talking about less of that sharp, upfront burn and more of a mellow finish? Idk, maybe it's just me, but I've noticed that longer ferments can sometimes tone down the bright taste of the peppers. What was the pepper mix you used, and did the extra time change how the other stuff, like garlic or fruit, came through? I'm curious if the acidity got a lot stronger over that month and if that helped make things smoother.

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