Jump to content

  •  

Photo

chsy83's first pepper ferment

Douglah Bih ghost Butch T Smoked Ferment white labs

  • Please log in to reply
20 replies to this topic

#1 chsy83

chsy83

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,000 posts
  • Location:Tennessee, US

Posted 06 January 2014 - 10:13 AM

I have made a few "fresh pepper" sauces that I like, but I thought that it was time for me to venture into the fermented side of sauce making.  I had a gallon freezer bag full of Douglah (red offspring) that I got from pepperlover in her buy 3 get 6 free special that she had going on, plus some assorted other peppers.  I ended up putting just about everything red in my freezer in this, save a small bag of brains and inca red drops.  1 gallon bag of red douglahs, 1 quart bag of bih jolokia, 1 quart bag of TSBTs, and 5 individual bhut jolokias.

 

The pile of peppers:

11799768513_d6a55c3f23_b.jpg

 

They are resting on a pizza pan (the kind that has holes in it).  These went in my Brinkman smoker for ~3hrs w/hickory.  They then were put through a rough chop in the blender with arnd 4 cups of 5% brine solution, two tbsp of agave nectar, and then mixed with a vial of white labs Lactobacillus sp.  This mixture was then funneled into a one gallon glass carboy, bunged and airlocked.

 

11799768163_eb6aa8103f_b.jpg


Edited by chsy83, 06 January 2014 - 10:18 AM.


#1A Guest

Guest

  • Guest
  • Pip
  • 1 post

#2 beerbreath81

beerbreath81

    Smokin' Hot

  • Extreme
  • 1,020 posts

Posted 06 January 2014 - 01:11 PM

Keep us updated and post pics along the way.  Looks like the start to a really good sauce



#3 chsy83

chsy83

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,000 posts
  • Location:Tennessee, US

Posted 06 January 2014 - 02:39 PM

Yeah, I've got some time to ponder how I am going to finish this sauce.  Planning on fermenting at least 90 days.



#4 RocketMan

RocketMan

    On Fire!

  • Members
  • PipPipPipPipPip
  • 6,433 posts
  • aka:RM
  • Location:Titusville, FL
  • (x2)

Posted 06 January 2014 - 03:46 PM

Looking good man. You don't really have a lot of sugars in there so if you wanted to process it at 45 days you'll be good. Then again giving it an additional 45 days of aging wont hurt anything.


Answering The Call For Fire!  If you can't stand the Heat, don't tickle the Dragon!

#5 chsy83

chsy83

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,000 posts
  • Location:Tennessee, US

Posted 06 January 2014 - 10:05 PM

Yeah, you know, I was just thinking that I might not need to go that long. We will see what my schedule will allow aroun that time frame.

#6 amps

amps

    Heating Up

  • Members
  • PipPip
  • 106 posts
  • Location:Mississauga, Ontario

Posted 09 January 2014 - 09:34 PM

Looks awesome. The only thing I'd recommend is opening her back up and use a small piece of hose or a large syringe to rinse off the sides of the jar with a salt solution. My first few ferments, those little pieces became a prime breeding ground for mold. It ruined one batch completely.

 

Best of luck with your sauce!



#7 Penny

Penny

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 2,845 posts
  • Location:(Georgian Bay) Ontario, Canada

Posted 10 January 2014 - 10:09 AM

Bet that sauce will knock your socks off, when its done!! :dance:  Good tip too, amps ;)



#8 chsy83

chsy83

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,000 posts
  • Location:Tennessee, US

Posted 10 January 2014 - 10:55 AM

Looks awesome. The only thing I'd recommend is opening her back up and use a small piece of hose or a large syringe to rinse off the sides of the jar with a salt solution. My first few ferments, those little pieces became a prime breeding ground for mold. It ruined one batch completely.

Best of luck with your sauce!


Thanks for the tip. I kind of worried about that, so I have been swirling the jug twice a day (before and after work) to rinse the sides/ keep what is there soaked with mash.


Before I went to wok yesterday, as I was drinking my morning coffee, I thought if something and looked up the strain o lacto from white labs, delbruekii, and found out that the ideal temp was 40-44 C. I had been worried that I hadn't seen much activity. So, I had an idea. I went and grabbed an unused hydro farms warming mat for germination, put a thick towel down, then the mat, then the jug. 12 hours later, when I got home from work, it looked frothy, with the pulp separated and climbing the jar. A quick swirl got everything mixed again, and liberated lots of CO2. It's cooking, now!

#9 Penny

Penny

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 2,845 posts
  • Location:(Georgian Bay) Ontario, Canada

Posted 10 January 2014 - 11:13 AM

Keep us posted on how this turns out....again, good luck, ;)



#10 Jeff H

Jeff H

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,640 posts
  • Location:Ohio

Posted 10 January 2014 - 12:00 PM

once the fermenting and aging is done, taste it before you process all of it. My bet is that it will be way too hot to be edible. I predict that you will have to seriously cut it with fillers to get the heat down. With nothing but the brine and agave in there you are looking at something like a million scovie sauce.


For Real, in my kitchen!  ...Or if not, then we'll be at Scovie's watching him rub his butt...


#11 chsy83

chsy83

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,000 posts
  • Location:Tennessee, US

Posted 10 January 2014 - 12:15 PM

once the fermenting and aging is done, taste it before you process all of it. My bet is that it will be way too hot to be edible. I predict that you will have to seriously cut it with fillers to get the heat down. With nothing but the brine and agave in there you are looking at something like a million scovie sauce.


Yep. One can only hope.

#12 chsy83

chsy83

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,000 posts
  • Location:Tennessee, US

Posted 10 January 2014 - 09:52 PM

When I came home from work earlier:

11880271445_2b0ba11fc2_b.jpg



#13 chsy83

chsy83

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,000 posts
  • Location:Tennessee, US

Posted 11 January 2014 - 01:24 PM

After swirling:

11891095725_a97098c0d2_b.jpg


Edited by chsy83, 11 January 2014 - 01:27 PM.


#14 amps

amps

    Heating Up

  • Members
  • PipPip
  • 106 posts
  • Location:Mississauga, Ontario

Posted 14 January 2014 - 11:52 AM

That truly is a thing of beauty!



#15 chsy83

chsy83

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,000 posts
  • Location:Tennessee, US

Posted 15 January 2014 - 07:04 AM

Bubbling has slowed down, now.


Might just finish at 45 days.



#16 chsy83

chsy83

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,000 posts
  • Location:Tennessee, US

Posted 02 February 2014 - 08:40 PM

Started 2nd Ferment, yellow pepper ferment yesterday:

12278684784_3fb5647329_b.jpg



#17 hoibot

hoibot

    Heating Up

  • Members
  • PipPip
  • 201 posts
  • Location:Ames, IA

Posted 02 February 2014 - 09:58 PM

lookin good!



#18 Nigel

Nigel

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 2,394 posts
  • Location:Vista, California

Posted 03 February 2014 - 12:51 PM

Both look like really good ferments. Love the contents of the red one. Should be nice and warm!



#19 chsy83

chsy83

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,000 posts
  • Location:Tennessee, US

Posted 03 February 2014 - 02:13 PM

Yellow sauce: gallon and a quart yellow scorpions, quart yellow brains

Five large Mayan sweet onions

4.5 lbs dried apricots

Lot of garlic, fresh (edit when I remember)

Bout a cup carrot juice to activate culture in the day before

3% salt by weight

Peppers and onions smoked w cherry wood for 3 hrs

#20 chsy83

chsy83

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,000 posts
  • Location:Tennessee, US

Posted 21 March 2014 - 01:53 PM

Interesting thing, the yellow ferment smells strikingly like maple syrup . . .


Finished the red to rave reviews.  It has a kick to it!  I added some garlic, some agave, and a little vinegar to it.







Also tagged with one or more of these keywords: Douglah, Bih, ghost, Butch T, Smoked, Ferment, white labs

0 user(s) are reading this topic

0 members, 0 guests