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Gooooooooood shit!

     So I decided to start a flog since I won't be doing a glog this season 'cuz my wife and I will be moving this coming summer.
     Here are some pics of food.
 
 
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     Here's number two on the agenda today.
 
Equal parts halved and seeded: red (off-pheno) Elysium oxide, P. Dreadie SB and Bahamian goat.
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Same process as the f x RS mash. Eight months after pitching.
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     This one started showing signs of life about a week and a half after the f x RS mash. It continued at a slower rate for about six weeks. Burping this mash was a joy! So sweet and fruity smelling. I can't wait to pour some of this sauce on some scrambled eggs!
 
 
 
 
edit: That mash pic ^ doesn't do this one justice. It's so much brighter irl. I swear that jar glows in the dark!
 
Hybrid_Mode_01 said:
Equal parts halved and seeded: red (off-pheno) Elysium oxide, P. Dreadie SB and Bahamian goat.That mash pic ^ doesn't do this one justice. It's so much brighter irl. I swear that jar glows in the dark!
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Dude, that looks FANTASTIC! Gonna be really tasty too! Now you've got me thinkin'. I've got a couple of gallons of Yellow Bonnets and Bahamian Goats in my freezer. Hmmmmm..... ;)
 
MikeUSMC said:
Dude, that looks FANTASTIC! Gonna be really tasty too! Now you've got me thinkin'. I've got a couple of gallons of Yellow Bonnets and Bahamian Goats in my freezer. Hmmmmm..... ;)
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     Thank you! :cheers: And regarding your line of thinking about ferminting your bonnets... DO IT!!! If it smells anything like my SB mash, you will not be disappointed. :drooling:
 
 
 
Here's a shot of my SB mash before fermentation.
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Here it is after.
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And here it is trying to find its way out of the jar. :D
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Hahaha! Nice pics ^! What do you plan on doing with it? Keep it as a mash, make sauce, something else? I've only done one "straight pepper" ferment before. My very first ferment, actually. It was all yellow Fataliis, and I ended up making it into a mango/pineapple sauce
 
MikeUSMC said:
Hahaha! Nice pics ^! What do you plan on doing with it? Keep it as a mash, make sauce, something else? I've only done one "straight pepper" ferment before. My very first ferment, actually. It was all yellow Fataliis, and I ended up making it into a mango/pineapple sauce
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     I made both mashes into sauce on Saturday and then canned them both on Sunday. (I got busy on Sunday and forgot to post pics of the final product, but I intend to soon.) I just added a few cups of white vinegar and maybe 1.5 T salt to each and then simmered and blended them.
     They turned out better than I expected! I was shooting for a tabasco-type sauce since salty, vinegary sauces are my go-to. The flavors of the peppers really shines through. The Scotch bonnet one, especially, was a pleasant surprise. Really brilliant, bright bonnet aroma and flavor. A real eye opener! 
     I plan on using some of the 8oz. jars I made as bases for other sauces, too. A sweet mango habanero barbecue glaze is tops on the list.
     I have at least nine 8oz. jars of each. And I still have three half gallon jars of mash waiting to process. I have no intentions of ever using three gallons (WTF?! :shocked: ) of hot sauce. If you'd like to try a few of them, let me know. It's my first sauce, so I'm looking for feedback.
 
Hybrid_Mode_01 said:
I have no intentions of ever using three gallons (WTF?! :shocked: ) of hot sauce
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^ :rofl: :rofl: :rofl:


Hybrid_Mode_01 said:
The flavors of the peppers really shines through. The Scotch bonnet one, especially, was a pleasant surprise. Really brilliant, bright bonnet aroma and flavor. A real eye opener!
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Cool, man. I'm glad you were able to keep that fruity Bonnet flavor in there, while still adding vinegar. They're my favorite pepper :)

Hybrid_Mode_01 said:
If you'd like to try a few of them, let me know. It's my first sauce, so I'm looking for feedback.
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Absolutely, bro. I'd be happy to try them out! I'll send you a couple of bottles of my stuff too ;)
 
     More sauce making today. Second verse same as the first verse.
 
 
Elysium oxide, Scotchbrain, TS CARDI
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...Plus a few wild Brazils (This pic was from a different harvest, I actually put 11 Oz. in this batch!)
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All together!
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Mashed, salted and inoculated
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Here they are today. Fermentated and aged since last August.
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In the pot and coming up to a simmer.
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     This batch, like the f x RS, took off pretty quickly after I pitched. It fermented pretty consistently for about six weeks and then I stuck it in the basement to age until abou a half hour ago.
     Thanks for looking everybody. I'll be updating with pics as things progress today! :cool:
 
 
     So far I'm noticing a very sharp, savory aroma with hints of citrus and fruitiness. It has a lot going on right now - I think adding vinegar and cooking it down will help round the edges and open up the more subtle flavors.
 
Hybrid_Mode_01 said:
     This batch is cayenne, malih-helow, maras biber and jalapeno.
 
This pic was taken today
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...and in the pot
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The malih-helow and maras are both excellent peppers for sauces.  A respectable heat, nice thick flesh and good touch of sweetness when they're nice and ripe.  Would love to taste this batch homey!
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