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Walt's ferment thread..


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#21 Rabbit91476

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Posted 26 November 2017 - 11:07 AM

My peppers never bubbled last me crazy. Hmmm

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#22 Mr.CtChilihead

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Posted 26 November 2017 - 11:44 AM

My peppers never bubbled last me crazy. Hmmm

 

 

Some bubble up like crazy..Others sometimes it is hard to see and just putts a long slowly..I've heard too much salt will slow it down a lot..I'm usually between 4 and 6% by weight..Trying to lower that now that I'm keeping better track of my recipes..



#23 Edmick

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Posted 30 November 2017 - 01:45 AM

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This is my second spin at the sauce. Great flavor and impressive heat. My wife thinks its too hot but thats not surprising. The first hit i get is flavor and the heat kinda creeps and sticks around with a nice tongue burn but not overwhelming. Goes very well with pizza and pasta for sure. Well done!

#24 Mr.CtChilihead

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Posted 30 November 2017 - 06:15 AM

This is my second spin at the sauce. Great flavor and impressive heat. My wife thinks its too hot but thats not surprising. The first hit i get is flavor and the heat kinda creeps and sticks around with a nice tongue burn but not overwhelming. Goes very well with pizza and pasta for sure. Well done!

 

Thanks for the review Ed..My first thoughts after tasting it was pizza.On my second bottle of it now.



#25 Edmick

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Posted 30 November 2017 - 11:05 PM

I've actually been using it on almost everything this week. Probably one of my favorite sauces that I have open right now.



#26 Edmick

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Posted 02 December 2017 - 02:34 AM

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Had some of your apple cider ice cream sauce tonight buddy. Very interesting. Never had anything like it. With the apple it's similar to the burn you get from cinnamon but more intense. I didn't get the raspberry ice cream you recommended (which would have been amazing) cuz my wife likes oreo and it was still very good. I don't have much of a sweet tooth but I damn near licked the bowl on this one. Very nice. Well done again!

#27 Mr.CtChilihead

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Posted 09 December 2017 - 08:04 PM

Thanks again for another cool review Edmick..

 

 

So work has been kicking my ass, but it has only slowed the sauce making down hasn't stopped it. The 7-pot Burgundy x CGN21500 sauce is still fermenting like crazy. And two weeks ago I made up a half gallon of Carbonero pineapple to ferment.Here are pics of these two I took last weekend.. And the recipe I used for the Pineapple sauce.

 

 

Carbonero Pineapple Sauce

 

184g Orange Bell

266g Yellow Bell

218g Carbonero

200g Onion

100g Garlic 

700g Pineapple

76g Pickling Salt

 

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20171204_204900.jpg



#28 Edmick

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Posted 09 December 2017 - 08:07 PM

Lookin good buddy!



#29 MikeUSMC

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Posted 09 December 2017 - 08:18 PM

Hell yeah, Walt! Looking good, dude
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