fermenting Manzano Ferment

HillBilly Jeff · Jan 1, 2016

Started this today for the new year. Should have plenty of time to figure out the ingredients for the sauce while the peppers ferment.

CAPCOM · Jan 1, 2016

HillBilly Jeff said:
Started this today for the new year. Should have plenty of time to figure out the ingredients for the sauce while the peppers ferment.

Manzanos I would think make an excellent choice for a sauce. Great fruit structure for body of the sauce right from the start, amazing taste and some heat that though not super hot class can be down right intense.

dragonsfire · Jan 2, 2016

Good luck

D3monic · Jan 2, 2016

Very nice, I need to order some those jar lids maybe try some fermenting next year.

HillBilly Jeff · Jan 5, 2016

D3monic said:
Very nice, I need to order some those jar lids maybe try some fermenting next year.

I sell them

SavinaRed · Jan 5, 2016

Whats in the ferment besides manzano's

FGpepperguy · Jan 6, 2016

D3monic said:
Very nice, I need to order some those jar lids maybe try some fermenting next year.

Just buy a bung and air lock at a brew shop. Then the plastic lids in the canning section at the store. Drill a hole and you are done. 5 bucks max

HillBilly Jeff · Jan 13, 2016

SavinaRed said:
Whats in the ferment besides manzano's

Onions and carrots

HillBilly Jeff · Feb 2, 2016

One month in.....

FGpepperguy said:
Just buy a bung and air lock at a brew shop. Then the plastic lids in the canning section at the store. Drill a hole and you are done. 5 bucks max

That's exactly what I sell them for.

HillBilly Jeff · Mar 4, 2016

Here we are starting month 3. First time most all of my stuff has sank to the bottom and so much clear on top. Going to let this age longer.

HillBilly Jeff · Apr 3, 2016

And we're on to month number 4.

Sawyer · Apr 3, 2016

How much salt did you put in to start with? And did you use a starter?

SmokenFire · Apr 5, 2016

HBJ -

Now that this has run 4 months are you going to process it anytime soon?

HillBilly Jeff · Apr 10, 2016

Sawyer said:
How much salt did you put in to start with? And did you use a starter?

I went with the 3.6% brine formula. I used Morton's Canning and Pickling Salt and measured by volume.

I used yogurt as my starter on this.

SmokenFire said:
HBJ -

Now that this has run 4 months are you going to process it anytime soon?

I will probably wait until summer to process this. Still trying to figure out what I am going to add to this.