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First batch of sauce for this season.

hot sauce yellow bhut cayenne blueberry

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#21 matew90

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Posted 06 September 2015 - 12:59 PM

QUESTION: My mash s staying for three days and fermentation didnt start, can the onion or garlic or some other ingredient slow down the ferment ??



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#22 DaQatz

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Posted 06 September 2015 - 01:23 PM

If there's  A LOT of garlic it MIGHT. But it's very unlikely.


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#23 matew90

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Posted 06 September 2015 - 01:28 PM

I put garlic and onions, its just three days after fermentation soo i must be patient a little bit more :)



#24 tctenten

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Posted 09 September 2015 - 06:22 PM

This is the ferment a few days in.

 

IMG_6037.jpg

 

This Kraut Source contraption is pretty cool.  The spring loaded plate has compressed everything well under the brine.

 

IMG_6038.JPG

 

 

IMG_6039.JPG

 

 

The mash has been bubbling and is staying immersed in the brine, so I am pretty happy.  

 

 

Couple of questions for the more experienced fermenters

 

1.  Is she going to blow because I did not leave enough/any headspace?

2. Should I remove any of the brine at this time?

 



#25 SmokenFire

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Posted 09 September 2015 - 06:51 PM

Looks like she's going to blow.

 

I'd only open IF she blows.  

 

Looks great.  ;)


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
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#26 tctenten

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Posted 09 September 2015 - 06:54 PM

Have it covered with a dish towel in the kitchen....maybe I will move it to the basement. If it lows down there I will get less complaining.

#27 grantmichaels

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Posted 09 September 2015 - 07:00 PM

I need to try that thing ... I bought one (or two?), but haven't tried them yet ...


The Deep State

#28 matew90

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Posted 12 September 2015 - 02:06 AM

a little sugestion :) do not put onions in too big ratio with peppers,,taste weird,,it is thich, hot ,, but weird :) 

 

Question : im in doubt should i mash my pappers in food mill before fermentation or chop it on smaller piesec and then put something for weight ??

 

GImme your pros and cons , + and - sides,,judgeing to your experience,so  i can easily deacide ??? Im doing third fermentation and every time i mash it in food mill till now :)

 

thanks guys :)



#29 Bpoole55

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Posted 07 October 2015 - 09:35 AM

Nice sauces man! I have a good amount of lemon drops im about to pick and I thought about doing a no lemon added lemon hot sauce with them. Also, have you ever used anything other then olive oil to sautee the peppers? I ask because olive oil can actually cause food to become more bitter when cooked.



#30 tctenten

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Posted 08 October 2015 - 04:03 AM

Nice sauces man! I have a good amount of lemon drops im about to pick and I thought about doing a no lemon added lemon hot sauce with them. Also, have you ever used anything other then olive oil to sautee the peppers? I ask because olive oil can actually cause food to become more bitter when cooked.


Thank you. I have been having some fun making them.

Vegetable oil would be fine. I have been skipping the sautéed step and just going straight to the boiling step. In my opinion it wasn't really adding anything to the sauces.

#31 oldsalty

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Posted 08 October 2015 - 10:08 AM

Don't bother as Tctenten says really just a waste of time!! @:)@

Edited by oldsalty, 08 October 2015 - 10:08 AM.

The meek shall inherit the earth but the brave shall inherit the sea.






Also tagged with one or more of these keywords: hot sauce, yellow bhut, cayenne, blueberry

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