Hey guys, thanks to all the help I have received here I feel my ferment is done, and I am happy with the flavor.
http://thehotpepper.com/topic/51183-my-first-hot-sauce-started-30-minutes-ago-home-smoked-jalepenoshabaneros-need-some-advice/?p=1068019#entry1068019
It is a hot, somewhat smokey, and has a nice tang from the fermentation.
Now I am not sure what next to do. My final goal is to have it bottled in 5oz woozy bottles, without reducers. I want the sauce to be smooth, not necessarily thin, I am ok with it being thicker, but definitely want smooth. I already removed the seeds before I processed the peppers, so it is really just the pepper's meat in the ferment.
How much vinegar should I ad? I do enjoy the vinegory flavor of sauces like Tapatio and Franks. I don't want to overwelm the flavors in the sauce though. And I do want it to be stable and safe so should I use white vinegar, apple cider, etc? I have read rice wine vinegar has lower acidity so can be less safe.
For processing, I do not have a food mill. I have a standard blender, a stick blender (immersion blender? not sure the technical term), and a food processor. Should I cook it down and blent it until smooth? What about stabilizers? I have read about xantham gum, is this the best?
Thanks so much for all the help everyone.
http://thehotpepper.com/topic/51183-my-first-hot-sauce-started-30-minutes-ago-home-smoked-jalepenoshabaneros-need-some-advice/?p=1068019#entry1068019
It is a hot, somewhat smokey, and has a nice tang from the fermentation.
Now I am not sure what next to do. My final goal is to have it bottled in 5oz woozy bottles, without reducers. I want the sauce to be smooth, not necessarily thin, I am ok with it being thicker, but definitely want smooth. I already removed the seeds before I processed the peppers, so it is really just the pepper's meat in the ferment.
How much vinegar should I ad? I do enjoy the vinegory flavor of sauces like Tapatio and Franks. I don't want to overwelm the flavors in the sauce though. And I do want it to be stable and safe so should I use white vinegar, apple cider, etc? I have read rice wine vinegar has lower acidity so can be less safe.
For processing, I do not have a food mill. I have a standard blender, a stick blender (immersion blender? not sure the technical term), and a food processor. Should I cook it down and blent it until smooth? What about stabilizers? I have read about xantham gum, is this the best?
Thanks so much for all the help everyone.