fermenting New Ferment...Berry Bomb

Sizzle Lips · Feb 4, 2016

Have to get some new ferments into rotation...I have been processing a few and will post those soon...waiting on labels and stuff.
This ferment I shall call Berry Bomb.....It consists of just a few ingredients until its time to process.

1 pound mixed superhots...frozen
4.4 pounds of mixed frozen berries.....
Blackberries
Blueberries
Raspberries

Thats it until it comes time to cook in a 100 days.....all my ferments go 100 or more days....I find that the happy zone.

I really like the way that these cutting edge culture work.....once the jars warm up from the frozen ingredients they take off ....and can take of rather quick.
I shredded up the peppers and banged and bruised up the berries.
I use a brine made of 3 tblsp sea salt and two cups filtered water.....I always want my ferments under a brine.....no probs...no mold.....no kham yeast.
I place a layer of cheesecloth...food grade mesh and ceramic weights to hold stuff down....may be over kill but never had a problem...ever.

Will be back in a day or so to show the progress of this ferment.......hope this works out.....might make for a nice sweet heat sauce....maybe even a dessert sauce.

SmokenFire · Feb 4, 2016

I like the cut of your jib SL!!

Hawaiianero · Feb 4, 2016

nice....very nice :onfire:

Mabuse · Feb 4, 2016

I love 3rd and 5th pictures, even if one knew not what it is, one could infer it's something awesome!

Sizzle Lips · Feb 7, 2016

Its funny people.....when I put this ferment together....everything was still half frozen.....I used a starter culture but my ferments are kept in the basement where it is a little cooler....so they were off to a very slow start....had to bring out the heating pad on low and bring the temp up to 80 degrees and they are talking off pretty good......a lot of liquid has come from those berries......I wonder if I am fermenting stuff for sauce or fermenting stuff for a hot spicy wine....lol

SavinaRed · Feb 9, 2016

I'll bet your sauce turns our Berry Good

This year I'm growing 3 different varieties of blueberries and raspberries. Also Goji, lingon and blackberry. I'm planning on making a hotsauce with them this summer.

Sizzle Lips · Feb 9, 2016

I hope it will make for a nice sauce......I tell you it has been six days and this ferment is very active....in one minute it will burp in the airlock 9 times...smells good.

JohnsMyName · Feb 9, 2016

Sizzle Lips said:
Its funny people.....when I put this ferment together....everything was still half frozen.....I used a starter culture but my ferments are kept in the basement where it is a little cooler....so they were off to a very slow start....had to bring out the heating pad on low and bring the temp up to 80 degrees and they are talking off pretty good......a lot of liquid has come from those berries......I wonder if I am fermenting stuff for sauce or fermenting stuff for a hot spicy wine....lol

I tried doing a ferment with frozen black cherries and chipotle. It ended in spicy fruit wine haha.

Sizzle Lips · Feb 9, 2016

JohnsMyName said:
I tried doing a ferment with frozen black cherries and chipotle. It ended in spicy fruit wine haha.

This is what worries me ......we shall see in 100 days......Im either going to end up with a real spicy wine or hot sauce with an alcohol content....not that theres anything wrong with that...lol

JohnsMyName · Feb 9, 2016

Mine was very obvious. It was bubbling like a primary fermentation after a couple of days. The 3 piece airlock was perking 3+ times a minute.

Sizzle Lips · Feb 9, 2016

JohnsMyName said:
Mine was very obvious. It was bubbling like a primary fermentation after a couple of days. The 3 piece airlock was perking 3+ times a minute.

This is the 6th day of fermentation my air lock is perking 9 times a minute.

JohnsMyName · Feb 9, 2016

That sounds like it is a little aggressive for lacto ferment to me. I've never had one close to that. Maybe it's just all the sugar in berries, but that's a lot of action.

Sizzle Lips · Feb 9, 2016

I found that when I use the starters from "cutting edge cultures".....I get a very active ferment......I used whey from yogurt before and the were never that active.Those berries do have a lot of natural sugars and there is 4 .5 pounds......maybe I will have a hot sauce and get loaded at the same time... :dance:

RocketMan · Feb 11, 2016

Man that dark berry color is freaking awesome! Sounds like your going to have a good one.

Cheers,
RM

Sizzle Lips · Feb 11, 2016

Now that the ferment has calmed down a bit I had to open them up and fix my weights ,cheesecloth and mesh...the mash pushed them right sideways an were about to fall to the bottom...should be good now...I always like to make sure my mash is under the brine....smells great.

RocketMan said:
Man that dark berry color is freaking awesome! Sounds like your going to have a good one.

Cheers,
RM

It is a beautiful dark color....stains everything that you drip it on.lol