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Fermentation period ?


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#1 Maverick27

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Posted 18 January 2019 - 03:17 AM

What's the min 'fermentation' period required for  full-bodied tasty Habanero Chilli Sauce ?

 

I don't particularly like Tabasco,  they claim it's fermented for 3 years. 

 



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#2 karoo

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Posted 18 January 2019 - 09:25 AM

What's the min 'fermentation' period required for  full-bodied tasty Habanero Chilli Sauce ?

 

I don't particularly like Tabasco,  they claim it's fermented for 3 years. 

 

 

I'll go for 1-3 months. I prefer mashed without water.


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#3 skullbiker

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Posted 18 January 2019 - 10:41 AM

 
I'll go for 1-3 months. I prefer mashed without water.


What he said!

#4 Maverick27

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Posted 19 January 2019 - 12:08 AM

:onfire:



#5 MikeUSMC

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Posted 19 January 2019 - 07:14 AM

"Minimum period?" I'd say 4-6 weeks, but I, like many others have already mentioned, prefer to go about 3 months. Some people let them run for years, and rave about the results. I just don't have that kind of patience lol
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#6 Pharthan

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Posted 20 January 2019 - 01:41 AM

"Standard" advised is 3 months. I've done 1 and 2 month (I made sure there was fermenation first) and I only processed it into hot sauce because I needed to make sure the rest of the batches would be worthwhile letting continue. 

You absolutely can go for years, but you don't have to.



#7 Walchit

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Posted 20 January 2019 - 07:02 AM

"Minimum period?" I'd say 4-6 weeks, but I, like many others have already mentioned, prefer to go about 3 months. Some people let them run for years, and rave about the results. I just don't have that kind of patience lol


I'm having a hard time keeping myself from blending mine up.

Bout to start a new one this morning

#8 Pharthan

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Posted 20 January 2019 - 11:15 AM

I'm having a hard time keeping myself from blending mine up.

Bout to start a new one this morning

 

Blending is totally fine... in the initial preparation. Afterwards, though, you risk introducing bad stuff. 

I do all of my ferments as blended mashes.
 



#9 emanphoto

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Posted 11 February 2019 - 05:30 AM

 

moved my post to it's own post.


Edited by emanphoto, 11 February 2019 - 05:44 AM.


#10 emanphoto

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Posted 11 February 2019 - 05:46 AM

I do 30 days of fermentation for all my sauces.  I need fast turnaround so longer ferments won't work so well.  Perhaps when I get more fermenting bottles I can try longer.



#11 Walchit

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Posted 11 February 2019 - 06:22 AM

 
Blending is totally fine... in the initial preparation. Afterwards, though, you risk introducing bad stuff. 

I do all of my ferments as blended mashes.
 


I meant having a hard time keeping myself from processing it!

#12 emanphoto

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Posted 11 February 2019 - 08:46 AM

lol ok.  i thot there was some processing issue such as mold that made a blended mash disadvantageous. :)

 

I meant having a hard time keeping myself from processing it!

 






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