[CH] Pepper varieties

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It looks like I'll have a bumper crop of fire, white fire, baby fire,
hero, kalia, and red squash peppers this fall (along with a couple of
unidentified types- I "weeded" the marking tags) .  Does anyone have firsthand
knowledge of these varieties?  Heat level?  Flavor?  Uses?  I just ordered a
bunch of odd seed types from the Pepper Gal catalog this past winter and
now would like to use these peppers in some of my sauces.

DeWitt's Pepper handbook calls Kalia an ornamental.  Does that mean it
will be bitter?

Other unrelated questions:  
What is the purpose of fermenting peppers?  Is it simply a way to
reproduce the Tabasco recipe?

Does anyone know what has happened to the Bubba's Hot Sauce website
(www.hotsauces.com)?  I wanted to order some stuff but haven't been able to get
through for months.

Thanks!
Jeffro

• Next message: Steve: "Re: [CH] Re: More thoughts on C. pubescens fruit setting"
• Previous message: Willis Clayton: "Re: [CH] Still on Limes!"