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fermenting Alcohol in ferment
I used Riesling wine as the liquid in my brine.... my processed sauce had a very strong vinegar taste.- slingshot13
- Post #3
- Forum: Hot Sauce Making
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Hey from (very cold) New York!
Welcome to THP from buried in snow Connecticut- slingshot13
- Post #33
- Forum: Welcome!
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Greetings from SE Coast, NSW, Australia
Welcome to THP Andy! Your boy Ricciardo handled his business this year..... cheers- slingshot13
- Post #23
- Forum: Welcome!
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Hello from Connecticut
Welcome to THP Will! I'm from the southeast coast. This is an amazing site with great people and endless info! enjoy- slingshot13
- Post #30
- Forum: Welcome!
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fermenting #1 ferment processed....
I can't say that its the wine because it is my first ferment. I'm just assuming because if you ferment grapes you get wine.... if you keep it going you get vinegar. (I think that's how it works) I can't taste the raspberry in the sauce but I can in the powder I made from the tailings. I used...- slingshot13
- Post #4
- Forum: Hot Sauce Making
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fermenting #1 ferment processed....
here it is... 3L ferment habs, onion, carrot, roasted garlic, raspberry, sea salt and Riesling wine I went three months on the mash and processed Hot fill and invert, best rack in the house.... wait..... that ain't right Processed and on to the next.... I'm not super happy with the...- slingshot13
- Thread
- Replies: 3
- Forum: Hot Sauce Making
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!!! It's Alive!!!...... again
I'll try to post pics.... she's pretty- slingshot13
- Post #3
- Forum: Hot Sauce Making
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!!! It's Alive!!!...... again
Ok... Here's the deal... I have a 3L ferment with 4.5lbs of habs, roasted garlic, carrot, onion, raspberry, good salt and Riesling wine. It has been very active for 3 months, the mash settled about 2.5 weeks ago. I was planning on processing my sauce tonight.... BUT... Its been cold here in CT...- slingshot13
- Thread
- Replies: 2
- Forum: Hot Sauce Making
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Hello from Central New York
welcome to THP from CT. This is the place... a lot of good people with a ton of good info- slingshot13
- Post #10
- Forum: Welcome!
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