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fermenting Ferments One Month Old - Question

HillBilly Jeff

HillBilly Jeff

Cayenne, 7 pot Burgundy, and MoA Ferments one month old.  So now what?  Not sure I seen them bubbling like I should, but they seem to be doing okay.  I know I can let them age longer, but when I want to go make a sauce out of them, how do I know that they are good and fermented correctly?  Should I check the ph on them?
 
To use as a base for my next sauce, I can just warm the ferment up, strain them off, then foodmill the seeds out like I normally would.
 
 
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They look great! Let 1 or 2 go on aging and try making sauce from the other. I would check ph to see were you stand. That way you know what you can add, and how much to adjust flavor to what you're looking for. Keeping ph levels safe. You certainly can heat it up put through food mill and then return to pot to cook again then blend for consistency. If you want to keep the pro biotic benefits I would food mill cold on fine screen and put in fridge just use what you want and keep the rest cold. Hope this helps :) Just what I've learned from the fellow pepper head's on this great site looking forward to seeing your finished product
 
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