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Walt's ferment thread..


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#1 Mr.CtChilihead

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Posted 04 September 2017 - 10:53 AM

I processed my first ferment this week..It is a pineapple and Jays peach ghost scorpions..I didn't keep real good track of anything while I made it so duplication is't gonna happen..I learned and will get better..The sauce is ok..Pineapplely, sweet and hot..A bit on the thin side and needs to be shook before use..PH is 3.2..I have a few extra bottles I'd love to get feed back on it..PM me if interested..

20170904_100000.jpg

 

 

I also started another ferment..

 

 

Sugar Rush Cream Garlic Mash

 

475g Sugar Rush Creams

42g Peach Fatilli

108g Carrot

40g  Garlic

42g Pickling Salt

30g Raw Sugar

4.5g Pro Biotic

 

Blended up in processor..I'll let this go at least a few months..Here it is next to another pineapple JPGS I'll have to get too..

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That's it for now..Thanks for looking Walt


Edited by Mr.CtChilihead, 04 September 2017 - 10:56 AM.


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#2 tctenten

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Posted 04 September 2017 - 11:01 AM

Looking good.

#3 ShowMeDaSauce

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Posted 04 September 2017 - 11:12 AM

Sounds good on sweet and hot wings!!!!



#4 MikeUSMC

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Posted 04 September 2017 - 04:36 PM

That pineapple one sounds great, Walt. The second one sounds particularly tasty! Awesome job! :cheers:
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
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#5 Walchit

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Posted 05 September 2017 - 12:57 AM

Sounds good, I should get a ferment going!

#6 Mr.CtChilihead

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Posted 22 October 2017 - 11:41 AM

I still need to process one of my pineapples it has been going almost six months now. I did mix this new one up today. I'll post pics later.

 

Peach Bourbon Mystery

 

264g Fresh Peach (1 1/2 peaches)

162g yellow bell (1 pepper0

138g mixed Superhots yellow and orange( End of season mix)

 36g yellow onion

 26g garlic

 28g salt

 2T molasses 

 1t cumin

 1 shot Jim Beam

 

I'll post pics tonight.

 

 

And I do have one question will the alcohol slow or kill my ferment? I hope not, I thought of waiting till the processing and adding it. But thought it would be a more up front flavor if it was in the ferment.But what do I know I'm so new at this.

 


Edited by Mr.CtChilihead, 22 October 2017 - 11:44 AM.


#7 Walchit

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Posted 22 October 2017 - 12:40 PM

I have no idea about the beam killing your probiotics, maybe they can handle a certain percentage of alcohol. Sounds really good though.

#8 Mr.CtChilihead

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Posted 22 October 2017 - 12:46 PM

I have no idea about the beam killing your probiotics, maybe they can handle a certain percentage of alcohol. Sounds really good though.

 

 

Thanks if it turns out good i'll send ya a bottle..



#9 Walchit

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Posted 22 October 2017 - 01:01 PM

Nice! Is cumin good in hot sauce? I'm Leary about using it, i like to put sauce on my pizza 🍕 and I wouldn't think cumin would be something I liked

#10 Mr.CtChilihead

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Posted 22 October 2017 - 01:54 PM

Nice! Is cumin good in hot sauce? I'm Leary about using it, i like to put sauce on my pizza 🍕 and I wouldn't think cumin would be something I liked

 

 

 I get my inspirations from ingredients I see in sauces I like and spend my cash on. I've been using a sauce called Bootleg 9.9 by Beast Feast Maine. It is banging sort of like bbq sauce for a Chilihead, I love the stuff. The second ingredient after apple cider vinegar is cumin I also like allspice and ginger in a sauce. 

 

 I tasted my mash and it tasted real good. Now the wait.



#11 Walchit

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Posted 22 October 2017 - 02:16 PM

I get this bubba's BBQ sauce from Oklahoma/kc Joe's. It's a vinegary sauce, I really like vinegar! All kinds

#12 Walchit

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Posted 22 October 2017 - 02:19 PM

I've just been blendering fresh peppers, salt and vinegar for my sauce, added pineapple, lime juice and a touch of honey to the last batch. I don't really taste much sweetness or pineapple, but it is really good imo

#13 Genetikx

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Posted 22 October 2017 - 02:53 PM

The bourbon was fermented, so can't imagine it'll kill yours. Nice mix there Walt

#14 Walchit

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Posted 22 October 2017 - 09:11 PM

Yeast only lives to a certain alcohol content, idk about the lacto, plus the beam has been distilled, I would say the alcohol content of the mash after you add the Jim beam is what matters

#15 MikeUSMC

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Posted 23 October 2017 - 07:44 AM

I think you'll be alright, Walt. I attempted a black cherry, bourbon, Cappuccino Scotch Bonnet sauce over the Summer. Presoaked the Bonnets in bourbon overnight in a bowl and made the mash the next day. Everything fermented just fine. The bourbon flavor COMPLETELY took over the sauce though, lol. A little bit goes a long way.

If I were to attempt it again, I'd probably just add a little bourbon at a time (I'm talking maybe a 1/2 teaspoon at a time!) and keep taste testing during the boiling process (post-fermentation). I'm curious to see how yours turns out
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#16 Mr.CtChilihead

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Posted 23 October 2017 - 05:03 PM

I think you'll be alright, Walt. I attempted a black cherry, bourbon, Cappuccino Scotch Bonnet sauce over the Summer. Presoaked the Bonnets in bourbon overnight in a bowl and made the mash the next day. Everything fermented just fine. The bourbon flavor COMPLETELY took over the sauce though, lol. A little bit goes a long way.

If I were to attempt it again, I'd probably just add a little bourbon at a time (I'm talking maybe a 1/2 teaspoon at a time!) and keep taste testing during the boiling process (post-fermentation). I'm curious to see how yours turns out

 

 

If it turns out good you'll definitely get a bottle Mike.The mash was very well balanced.



#17 MikeUSMC

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Posted 23 October 2017 - 06:23 PM

Sounds good, Walt. I'll make sure to put a few bottles aside for you too, man.

We'll have to meet up one of these days for some beers too

:cheers:
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#18 Mr.CtChilihead

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Posted 23 October 2017 - 06:33 PM

I was at Sliders the other night and was thinking your were right down the road.



#19 MikeUSMC

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Posted 23 October 2017 - 06:38 PM

My number is 1-800-LETS-GET-A-BEER-SOON ;)
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#20 Mr.CtChilihead

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Posted 24 November 2017 - 04:04 PM

Been real busy at work..But have made another ferment up last weekend, it is boiling over even at 67 degrees in here..It looks better then the pic does.It is a sauce made with  7 Pot Burgundy x GGN21500 for the heat..Thanks to D3 for this fantastic cross.   

 

As always here is the recipe..

 

156g 7 Pot Burgundy x CGN21500

358g Red Bell Pepper

 96g  Carrot

 64g  Onion

 24g  Garlic

150g  Red Grapes

  34g  Salt

     2t  Cumin 

 

20171124_150248.jpg

 

Here are the three I got going, This one, my peach bourbon I promised pics of and the Sugar Rush Cream..

 

20171124_150135.jpg

 


Edited by Mr.CtChilihead, 24 November 2017 - 04:28 PM.





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