First off hello and thanks for having me
I viewed a few videos on mash making etc and went with the simplest one i found for my first ever try into sauces.
I took some lemon habs (about 15) removed stems and green tops keeping seeds and veins intact and pulsed them into a puree along with two med sized ripe yellow bell peppers seeds veins tops removed.
This gave me 2/3rds of a quart of mash that i combined with approx 1.5 - 2 TBLS canning salt.
A week later i thought i had mold but discovered here its kahlm yeast....i stirred it in with a wooden chop stick and have to do so twice daily to keep the mash into the juices or the yeast quickly begins to reform.
This sunday will be week 3.....i just touched my tonge with a dot of the contents from my mash......holy pepper head, its HOT!!!
Not much flavor imparted just heat.....slightly saltly but palatable.
Still trying to learn.
Great site you all have here.
I viewed a few videos on mash making etc and went with the simplest one i found for my first ever try into sauces.
I took some lemon habs (about 15) removed stems and green tops keeping seeds and veins intact and pulsed them into a puree along with two med sized ripe yellow bell peppers seeds veins tops removed.
This gave me 2/3rds of a quart of mash that i combined with approx 1.5 - 2 TBLS canning salt.
A week later i thought i had mold but discovered here its kahlm yeast....i stirred it in with a wooden chop stick and have to do so twice daily to keep the mash into the juices or the yeast quickly begins to reform.
This sunday will be week 3.....i just touched my tonge with a dot of the contents from my mash......holy pepper head, its HOT!!!
Not much flavor imparted just heat.....slightly saltly but palatable.
Still trying to learn.
Great site you all have here.