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fermenting 2014 Harvest Ferments

chsy83

chsy83

Well, I started two ferments on Friday, 120514.  Needed to clear out some space from the freezer, I am sure nobody on here is familiar with the feeling ;).
 
First up is my 3 gallon carboy with BT Scorpions and a double handful of Brown Morougas, all smoked with hickory, inoculated with White Labs L. delbruekii and dosed with a little agave to get it going.
 
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 Then, in 1 gallon carboy, mostly charapita yellows with a handful of large yellow 7 pots and a couple of yellow ghosts, vial of White labs and dose of agave, pictured here behind the 3 gallon.
 
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AldenMiller said:
That should have cleared up lots of room in the freezer!
 
-Alden
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Yeah, quite a bit.  Used up about 8 gallon freezer bags of the Scorpions, and Two Gallon Freezer bags of the Yellow Stuff, mostly charapitas.
 
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Now that's some serious ferment there. How long are you planning to run them before you decide to process?


Last year, I fermented my gallon carboy for a month and it turned out really well, I will probably go a little longe this time, sinc I left some of the charapitas whole. Not sure on the big one. Probably at least two months.
Is it a pain in the ass getting the peppers through the narrow carboy neck? Messy?
it was last year, but I have a carboy size funnel this time, which helps a lot. Still got quite a bit of cap on my hands, though. What really got me was when I ran the dishwasher with my utensils, container, and blender that was used while smoking the peppers. I opened it mid cycle for some reason or other. Got a lungful of pepper steam.
Don't think I mentioned it above, but used 5% non iodized salt brine.
 
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