I make a smoked pepper/garlic/shallot sauce and this time the sauce still has bubbles on top despite the addition of white wine vinegar after a month+ of fermentation in Bangkok weather and straining out of the mash. No refrigerated fermentation period was used at all.
Here is the math.
I started with 2235 grams total of Thai chilies, garlic (4 heads) and shallots, (8 small bulbs) after smoking them in my BBQ with indirect heat and apple wood chips.
To this mix I added 3 cups water (709 mL)
75 grams of salt (fleur de sel) which by my calculations was 3%-ish of 2235.
This is the fermentation setup. Each bottle had boiling water poured into it before adding the mash.
Of the month+ of fermentation the mash was stirred almost daily. No fungus or mold etc was ever seen.
After fermentation, I measured 2200mls of sauce which included the mash.
To this, I added 1 liter of white wine vinegar. Bubbles formed then.
I then began the process of blending down the mash and sauce (In an electric blender as I always have done) to the smallest possible size pieces before straining it.
Once the mash was strained from the sauce, i noticed bubbles still at the top surface. They do no dissipate after stirring or setting overnight.
The video here just shows me stirring the surface to show the bubbles present. View attachment bubbles.mov
I'm worried as this will be my first bottled batch for sale! I've bottled a few as you can see, but have stopped till I get some feedback here and I've left the lids on loose.
Is this something to worry about or does anyone see any issues with my procedures? Sauce tastes fine, my Thai wife says "alloi" which means tasty in Thai. I wonder why these bubbles are there after many early test runs never having this happen.
I appreciate any feedback anyone can give.
TIA
Here is the math.
I started with 2235 grams total of Thai chilies, garlic (4 heads) and shallots, (8 small bulbs) after smoking them in my BBQ with indirect heat and apple wood chips.
To this mix I added 3 cups water (709 mL)
75 grams of salt (fleur de sel) which by my calculations was 3%-ish of 2235.
This is the fermentation setup. Each bottle had boiling water poured into it before adding the mash.
Of the month+ of fermentation the mash was stirred almost daily. No fungus or mold etc was ever seen.
After fermentation, I measured 2200mls of sauce which included the mash.
To this, I added 1 liter of white wine vinegar. Bubbles formed then.
I then began the process of blending down the mash and sauce (In an electric blender as I always have done) to the smallest possible size pieces before straining it.
Once the mash was strained from the sauce, i noticed bubbles still at the top surface. They do no dissipate after stirring or setting overnight.
The video here just shows me stirring the surface to show the bubbles present. View attachment bubbles.mov
I'm worried as this will be my first bottled batch for sale! I've bottled a few as you can see, but have stopped till I get some feedback here and I've left the lids on loose.
Is this something to worry about or does anyone see any issues with my procedures? Sauce tastes fine, my Thai wife says "alloi" which means tasty in Thai. I wonder why these bubbles are there after many early test runs never having this happen.
I appreciate any feedback anyone can give.
TIA