fermenting Another Fermented Hot Sauce

beerbreath81 · Jan 27, 2014

Thought I'd get a few more ferments going.

Other ingrediants may show up at end but for now here is the starting lineup

1st--2 oz of Red Bhuts, 1 package Blackberries, 2 Pinnaples, 2 QT water, 7 Tbls Kosher Salt
2nd--1 oz Yellow Morugas, 4 gala apples (peeled/seeded), 1 qt water, 3 Tbls Sea Salt

Added capful of White Labs Lacto to each brew, let it go for a little over a month, I meant to blend up the peppers but got lazy so I will at the end, stay tuned

Hydrate

Ready for Ingrediants

Ready for ferment

RocketMan · Jan 27, 2014

Sounds interesting and looks good. Nice use of the dried pods.

Did you get the Lacto from a local brew shop or order it? Our local HB shop doesn't carry just the lacto so I'll have to order it to give it a shot.

SmokenFire · Jan 27, 2014

That blackberry/pineapple sounds like a good mix! I'll be looking forward to the finished sauce photos

beerbreath81 · Jan 27, 2014

RocketMan said:
Sounds interesting and looks good. Nice use of the dried pods.

Did you get the Lacto from a local brew shop or order it? Our local HB shop doesn't carry just the lacto so I'll have to order it to give it a shot.

Local homebrew shop near my work. You could get some sent through the mail, but I would speak to the HB shop near you and see if they will order for you. Most will and they generally they have better means of getting yeast through the mail.

hoibot · Jan 27, 2014

sounds tasty, brother! looking forward to seeing how these progress.

did you dry the pods yourself?

beerbreath81 · Jan 28, 2014

hoibot said:
sounds tasty, brother! looking forward to seeing how these progress.

did you dry the pods yourself?

Pods from pepperlover.com

beerbreath81 · Mar 10, 2014

update--

decided it was time to do something with this ferment. My thought was to try and re-create a Tabasco style hot sauce from both ferments or use as a base somewhere down the road. For now keep recipe simple and thin.

When I opened this up got a very pronouced pinapple smell with a follow-up to the red bhuts

starting out

run through the food mill

ended up with close to 10-11 cups

added 4 cups vinegar

apple moruga start

after food mill and 1 cup vinegar

will leave to age a while longer and see what happens

Taste of Red Sauce---
strong taste and smell of pinapple without sweetness, followed up by heat of bhut and tang of vinegar. Can see this being a substitute for Tabasco.

Yellow Sauce---
Not much apple flavor but the smell is there, taste of morugas is present with a vinegar after taste and heat to follow

Very happy with turnout from both sauces!

JoeFish · Mar 10, 2014

The science behind sauce scares me...

Glad you like them BB. The ones I made were terrible.

RocketMan · Mar 10, 2014

JoeFish said:
The science behind sauce scares me...

Glad you like them BB. The ones I made were terrible.

It's only scary to me when the sauce splashed out of the boiling hot pot and lands on the highly tarnished SS stove then, after you wipe it off, it's nice and shiny, like new Stainless Steel

My buddy looked at me and said "and your really going to eat that?"

:rofl:

JoeFish · Mar 11, 2014

Gut cleanser. Yummy!