Recent content by sail&brew

I have two white sauces fermenting now.   Rocket Mans Theriac - http://thehotpepper.com/topic/42012-rocketmans-theriac My own. Onion, Parsnips and lots of White habanero. Going to process it with some roasted garlic, and maybe pears. This will ferment for only 7-10 days.  

  I use a pH meter to check. Addition of more lime juice or vinegar to decrease pH. pH isnt as much of a concern if you plan to keep the sauce in the fridge.

xanthan gum, about 1/4 tsp for the amount of sauce your talking about (1lb peppers, about 24 oz. of sauce)

  4% salt brine solution to top off the 2nd ferment.   Processed the Sriracha today, with 1/2 C White Vinegar. Turned out super yummy with good color.    

Swung by farmers market, and just had to pick up a few pints of peppers. Decided try my luck at two new ferments; one quick and one slow.   Wanna Be Sriracha (seriouseats.com) 1 1/2 lbs Red Jalapeno 6 cloves garlic 4 T Turbino Sugar 1 T Pink Himalayan Salt   Food Process to semi smooth Add to...

  I just made another sauce, Curry Habanero Papaya, man those little guys really have some heat!

  Yeah i'm saving seeds from the 3rd one, most unique shaped pods.   About 30 pods are going on the grill today, and then going into a peach hot sauce.

Picked up this seedling from the farmers market a few months back. It was labeled as a Scotch Bonnet, but doesn't have the bulbous ends normally attributed to the pheno.   Very interesting plant none the less. It went from 1 ripe pod to 50, in a span for 3-4 days.   Best Guesses?       

  Yeah tasty looking sauce, and very genius using the french press. I have to looking into this!

  Here is the recipe I based mine on. I followed the same process in general, but strained the sauce after cooking it down, add 1/4 t Xanthan blended, and then brought it back up to 180F before bottling. I used a blend of peppers I had on hand from my garden.   My Version (4 x 150 ml woozy...

My first sauce, based off a caribbeanpot.com recipe Mix of 1 pint blueberries,1 pint Raspberries, 2 Green Onion, 2 Lime & 2 Mandarin Orange Juice, White Vinegar, Brown Sugar, Honey, Salt, and a touch of All Spice. Peppers: 2 Fresno, 8 Trinidad Sweet Cherry, 1 7 Pot Primo, 5 CARDI Scorpion, 4 7...

  Very good point about vinegar. I also have sugar cane, rice, and ACV. A taste test is in order!

Will do. I have about 30 plants this year, and have been saving my harvests in the freezer while I hone my fermentation skills. I have lots of white habanero's waiting to be used in RocketMans Theriac.   Many updates and photos to come!

  Thank you for the suggestions, I did read many of our posts leading up to this. Sun dried tomatoes sound like a great idea, done. Wine sounds very interesting as well, I'll have to do some more research and use that on my next ferment.

Been reading everyone's posts and both hot sauce 101 stickies like crazy. I'm a homebrewer, so very familiar with sanitation, pH, and ferments (Lacto & Sacch). Finally got the nerve up to do my first ferments, after successfully making a 'fresh' sauce with blueberry/raspberry/scorpions.   Both...