fermenting Second Ferment

Deschet · Aug 14, 2015

Reapers, Chocolate Habs, Fatalii and Ghost peppers.

Put about a tablespoon for about two cups. Tasted it. Yep... salty. I did a rougher chop this time around as my blender, measuring cups and what not are in moving boxes.

It's now sitting in a cabinet. I will resist the urge to open this one until Thanksgiving. I think I'll blend it super-fine with vinegar in the Ninja and try dumping it into woozies.

Wish me luck.

Day One:

Hawaiianero · Aug 14, 2015

Nice mix of heat and flavors. :fireball:

Good luck

oldsalty · Aug 16, 2015

Looks good!! Larger size mash. Make sure it's in a bowl looks like you might get some overflow.

keep us posted. Nice combo. Should have some serious heat!

Deschet · Aug 17, 2015

Good call on the bowl.
Already seeing some bubbling at the top. Going to go the distance with this one.

oldsalty · Aug 18, 2015

Deschet said:
Good call on the bowl. Already seeing some bubbling at the top. Going to go the distance with this one.

Nice how long you gonna let it run?

Deschet · Aug 21, 2015

Shooting for Halloween. Or until it stops.

CelticFarmer · Aug 23, 2015

I did a 90 day and it was a tough wait. I second that bowl recommendation. I usually leave 1.5" head gap to keep it from spilling over. I've also moved to 5L jars for fermenting since my harvests are so large, which gives me ample room for rough chopped by knife, fine chop via machine and rough chop via machine. I've found that it ferments faster with fine chop in the middle of the rough chop layers.

Can't wait to see your progress.

Deschet · Sep 4, 2015

Looks like it's stopped. I cut it up too thick. I shredded the third ferment in the Ninja. That one started bubbling day 2.

matew90 · Sep 6, 2015

HI, I put on ferment mash with next recipe:
700 g RED SAVINA PEPPER
700 g SCOTCH BONNET
500 g cayenne pepper
4 cloves garlic
2 carrots
2 large onion
100 g of salt (4 % brine)
teaspoon of sugar
teaspoon of lime juice

I JUST MASH EVERYTHING AND PUT A LITTLE BIT WATER , ADD SALT and sugar and lime juice for PH

question(s): 1. Can I put anykind of salt or is some special salt better??(where can i find some link))
2.Can some of this ingridients slow down the fermentation process
3.I add sugar cause i saw it in one recipe, does it have some other purpose then taste ?

As you can see i didnt add much water i will add vinegar later

matew90 · Sep 13, 2015

GUYS:
In which situation is more likely to get mold ??
1. Situation when i mash my chillies in food procesor ,add salt and lemon juice for ph and put it in jar and cover with cheesecloth or..
2. Sitution when i chop my peppers and submerge it in brine and i put it in jar with airlock ??