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Blueberry Ghost


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#1 dragonsfire

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Posted 14 November 2018 - 12:56 PM

Spur of the moment.

 

Ghost peppers dry and semi dry whole 1qt

Blueberries 3/4qt

Mango dry 1 cup

Coffee vinegar 1 cup

Whey 2 cups

Blood Orange juice 3/4 cup

salt 1tbsp

sugar 1tbsp

 

Blitz Ghost with Salt, Sugar and vinegar, let soak for an hour, gave it a blitz now and then, purpose to hydrate and sterilize.

Add mango pieces and Whey and let soak for a couple hours.

Add Blood Orange juice and blitz, jar and wait for ferment.

 

The Sugar Sweet Mangoes took allot of the heat, level was around a Habanero level.

 

308eF9m.jpg

9MRwyvc.jpg

ZHIueuM.jpg

 



#2 YAMracer754

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Posted 14 November 2018 - 01:24 PM

Spur of the moment.
 
Ghost peppers dry and semi dry whole 1qt
Blueberries 3/4qt
Mango dry 1 cup
Coffee vinegar 1 cup
Whey 2 cups
Blood Orange juice 3/4 cup
salt 1tbsp
sugar 1tbsp
 
Blitz Ghost with Salt, Sugar and vinegar, let soak for an hour, gave it a blitz now and then, purpose to hydrate and sterilize.
Add mango pieces and Whey and let soak for a couple hours.
Add Blood Orange juice and blitz, jar and wait for ferment.
 
The Sugar Sweet Mangoes took allot of the heat, level was around a Habanero level.
 
308eF9m.jpg
9MRwyvc.jpg
ZHIueuM.jpg
 

Cool idea, love the color, going outside the box could be amazing could be just good but it can't be bad! What is the deal with coffee vinegar, did you make that? How's the flavor?

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#3 dragonsfire

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Posted 14 November 2018 - 01:31 PM

Yes I made it and im out of ACV, tastes great, realy looking forward to the finished result. The Blood Orange is a real nice sweet taste too.

Thanks!



#4 salsalady

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Posted 14 November 2018 - 08:44 PM

Why whey?
PureEvilProducts
The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"
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#5 dragonsfire

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Posted 14 November 2018 - 11:13 PM

Ferment starter.



#6 salsalady

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Posted 14 November 2018 - 11:28 PM

AH! this is the start of a ferment.  I  missed seeing that and making that connection on the OP. "...wait for ferment..."

 

Looking forward to seeing how this turns out. 

SL


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PepperPeopleRock! 

#7 karoo

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Posted 15 November 2018 - 03:59 AM

That's a beautiful color, keep us updated.


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#8 dragonsfire

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Posted 15 November 2018 - 10:55 AM

Will Doo, realy looking forward to this :)



#9 dragonsfire

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Posted 21 November 2018 - 01:17 PM

Fermenting nicely ...

 

yNx1Hy5.jpg



#10 Masher

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Posted 21 November 2018 - 06:13 PM

Dude :cheers:

1st dibs on a tester!

#11 YAMracer754

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Posted 21 November 2018 - 06:57 PM

Spur of the moment.
 
Ghost peppers dry and semi dry whole 1qt
Blueberries 3/4qt
Mango dry 1 cup
Coffee vinegar 1 cup
Whey 2 cups
Blood Orange juice 3/4 cup
salt 1tbsp
sugar 1tbsp
 
Blitz Ghost with Salt, Sugar and vinegar, let soak for an hour, gave it a blitz now and then, purpose to hydrate and sterilize.
Add mango pieces and Whey and let soak for a couple hours.
Add Blood Orange juice and blitz, jar and wait for ferment.
 
The Sugar Sweet Mangoes took allot of the heat, level was around a Habanero level.
 
308eF9m.jpg
9MRwyvc.jpg
ZHIueuM.jpg
 

Wonder if the ferment would come out similar if I omitted the vinegar until after fermentation is complete? Seriously contemplating trying this one, I NEED that color and flavor! Lol! Where did you get The idea from, and how to judge tailoring the proportions?

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#12 texas blues

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Posted 21 November 2018 - 07:19 PM

Why whey?

 

I have a Mexican friend.

 

That I work with.

 

Miguel.

 

He asks me that question.

 

At least 20 times a day.



#13 dragonsfire

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Posted 21 November 2018 - 09:29 PM

As long as you have an enzyme that starts fermentation, yeast etc.. 

I just went with my gut lol.


Edited by dragonsfire, 21 November 2018 - 09:30 PM.


#14 dragonsfire

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Posted 29 November 2018 - 03:06 PM

Still bubbling along strongly.

 

UrBON5p.jpg



#15 Greenguru

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Posted 30 November 2018 - 11:57 PM

Thanks for the share I got to try it

#16 dragonsfire

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Posted 01 January 2019 - 10:01 PM

Still puffing away.

 

GrQEzLb.jpg

 

 

By the way, I picked up these with a though to add and get some woodiness.

CFwPWRe.jpg

 


Edited by dragonsfire, 01 January 2019 - 10:03 PM.


#17 dragonsfire

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Posted 10 February 2019 - 01:50 PM

Still bubbling away. Gonna add wood chips to it for flavouring, waiting for them to cool off, put them in over to sterilize.

 

p5kOlKK.jpg



#18 dragonsfire

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Posted 01 June 2019 - 09:47 AM

Well aged now, 6 months, bottled some of it.

Nicely balanced, light blueberry flavor, hard to describe otherwise, heat hits you in the back of the mouth quickly. Has a slight hint of wood, so I think I will continue adding wood chips in future batches.

 

 

g2MXNsV.jpg



#19 3eeps

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Posted 04 June 2019 - 06:57 PM

I tried to make a blueberry based sauce a few months ago using Ghost peppers, lime juice, ginger, etc... But I messed up using frozen blueberry and I added water to the mix while it was still semi frozen and turned into a watery mess. Flavour was ok though. Next time fresh all the way!



#20 dragonsfire

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Posted 07 June 2019 - 12:32 PM

I used Frozen, never had a problem, just have to balance out the water addition.






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