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emanphoto

Member Since 06 Dec 2017
Offline Last Active Apr 23 2019 01:18 AM

#1627420 Dumb Question - Vinegar in Homemade Hot Sauce Recipes

Posted by emanphoto on 21 April 2019 - 05:25 AM

As a rule of thumb, I add only 20% vinegar to my ferment recipes after milling them.  The pH is already 3.8-3.4 so I'm already safe, but the vinegar does 2 things.  1. It dilutes the heat.  2. it adds some extra tang as previously mentioned.  

Additional benefits are it extends the sauce into a greater quantity, and if a sauce is too thick it thins it out a bit.

Recent comment on my recipes is that they are not vinegary tasting.  




#1627411 Chiang Mai Habeneros

Posted by emanphoto on 21 April 2019 - 03:38 AM

People think of Thailand, where I live, as a place of spicy food which is true.  But here they only use a few varieties as they are hard to grow because of insects and heat.  100+ today

A friend sent me this pic from a grocery in Chiang Mai.  That's $82.36 per kilo!  No I'm not buying any lol.  My sauces will have to do without.

chiangmaihabs.jpg




#1624382 Fermenting Peppers 101

Posted by emanphoto on 06 April 2019 - 03:20 AM

Thanks.  Its a 60ml bottle I get here in Bangkok.  I'd imagine US manufacturers would have something similar.  I buy them by the case. :) 

IMG706411.jpg

Smoke fire,

Nice looking sauce. I like those bottles. Havent seen any like that.

 




#1621721 MikeUSMC's Ferments (pic heavy)

Posted by emanphoto on 22 March 2019 - 12:00 AM

I took two of my new 180ml sauce bottles and keep the solutions in there.  Google will tell you the rest.  Guess mine have gone off. :(

Past the 3-6 month time limit one could do this.  https://scienceinhyd...alibration.html

Or just check this.  ph calibration solution diy

 

Hey Mike, or anyone else,I’ve got a question for you. I recently got a elcheepo PH tester that came with powders for calibration. Do you know if there’s a shelf life for the mixed up calibration solutions?


Sent from my iPhone using Tapatalk

 




#1619940 Fermenting Peppers 101

Posted by emanphoto on 13 March 2019 - 11:15 PM

Excellent!  

Yes my pH is 3.8-3.2 before vinegar and somewhat lower after I add it.  

 

My last batch was a major battle w/mold and so I simmered it all on the lowest setting on our electric hob, instead of doing the hot water bath.  I was worried about the mold issue so took that extra precaution.  

Bottles are washed, then soaked in dilute bleach, rinsed, then right before bottling I fill each w/boiling water.  I dump each one just before I fill them with 140°F-ish sauce.  I still got a small amount of the oily separation from the simmer that I've posted elsewhere about when cooking my thai chili sauce, but since the bottles are filled to the top, it's not really visible.  

 

Tada.  My first Thai, prik chee fa, red bell, ghost chili sauce in 60ml bottles.

IMG67631.jpg

 

 

Vinegar after fermentation:  Your pH is 3.8-ish after the ferment is finished.  Then you add vinegar.  The sauce is then hot water bathed.  

 

The addition of vinegar should lower the pH even further from 3.8 (check to be sure) so the sauce should not need refrigeration.  

 




#1618910 Fermenting Peppers 101

Posted by emanphoto on 10 March 2019 - 11:03 AM

My follow up is what about vinegar?  If you make a ferment, have a low pH of 3.8-ish let's say, and after you're done fermenting (cause you say it's done ;) ), you add 20% of your choice of vinegar before bottling.  Does it still need to be refrigerated?  

 

It was my understanding from reading a lot of these pages and searches here that it does not and that the vinegar stops the fermentation.  I tell people to refrigerate it anyway, but I do leave my own out in warm Thailand temps as a test to see what happens and so far nothing other than settling and a little darkening at the top of the bottle.  I attribute this to oxidation and no sulfites being used for color retention despite doing a BWH process.  I put the bottles before capping into a hot water bath for 10 mins or so till the sauce rises to the top of the bottle, I cap it and invert it.  

 

TIA :)

 

Welcome to THP, Okiwen! :welcome: Boiling a fermented mash isn't necessary, unless you plan on bottling it for long term "shelf storage." If you'd like to "keep" the good bacteria in there, by all means, store it in the fridge without cooking/boiling it. If you'd like to bottle it and store it on the shelf, boiling is necessary to stop the fermentation process. If you bottle the mash without killing (boiling) the bacteria, the mash will continue to ferment and release CO2, causing pressure to build up inside the bottles/jars. Too much pressure built up in there (gas with no means to escape), and you'll end up with what we like to call "bottle bombs" going off in your pantry ;)

Yeah, it's a long read, but also a good one :)
Lots of great info in there :cheers:

 




#1615906 First Airlock Ferment, First Airlock Overflow

Posted by emanphoto on 25 February 2019 - 03:48 AM

I got it sorted.  

IMG677411.jpg

My main concerns were opening the lids and defeating the airlocks and also how to clean the airlocks, but I went ahead and did it.  

One by one I:

1. Rinsed out the lids and bubblers,

2. used a rinsed spoon that had been steeped in a dilute bleach bath to push everything down and scrape the sides,

2. gave the lids a dip in the same dilute bleach before rinsing and replacing tightly,

4. and then putting new vodka in the bubblers.  

 

The majority of rampant fermentation had already taken place.  If I had taken out a little from each, I'd have only have a clasp-lid jar to put that little bit of excess in, leaving me with a buttload of headspace for that and no airlock.  All I needed to do was push down and stir up the mash to get it back to close to it's original levels by breaking up the CO2 bubbles.  

 

Next time only 2/3's full as I have a continuous flow of sauces being made here and this was a time-consuming cluster.  Not too unlike me realizing I'd forgotten to add vinegar to my sauce I was bottling today after about 8 bottles!   :banghead:

Thanks for everyone's input!




#1615666 First Airlock Ferment, First Airlock Overflow

Posted by emanphoto on 24 February 2019 - 08:25 AM

Aye in an ideal world but T.i.T. 3RD DEGREE, This is Thailand, so finding such a thing relates to needles and haystacks. ;)   I brought back from the US the bubblers/airlocks and they came with #6 rubber stoppers. I'd hoped to use them but I don't have a drill bit that big, so I jury rigged it with Tackiwax.  Grommets would be great at this moment and make it easy to extract the bubblers to clean them and replace but finding them here is impossible.

 

At this point Walchit I'll probably clean them out eventually by just lifting out the bubbler which will disturb the wax ring but fixable of course, dumping the contents of the bubblers and refilling with vodka as they're still providing the airlock function now, albeit with a mix of vodka and chili juice.   :)  My "cool" dark space is in the mid 80's to mid 90° temp range so I get pretty active ferments initially.

 
Yep Masher and Sizzle Lips I filled them almost 3/4's full instead of 2/3's.  The most active part of the fermentation is over now so I suppose I can push it all back down with a sterilized spoon without moving mash to another jar (which I don't have anyway). :)  They won't overflow again.
 
I looked for these same bottles last time I was at the store I got them at before, but of course, TiT, store stocks never remain the same here so it's impossible to predict when you'll see an item again.  I didn't want to open these lids this time as my last ferment was a running battle for the entire 30 days with mold using clasp-lid style bottles.  I want these airlocks to do their thing and keep those nasties away.  Next time I promise to keep them at 2/3's full, but this time I just ran out of space with the amount of mash vs bottles I had. ;)
 
 

Jars are to full.

I see your mash is floating from the gases and brine is settling. The gas is pushing mash to top and letting them overflow.


Scoop out 2" of the mash from each jar, clean and replace airlocks.


You can also stir that mash before replacing lid to let it gas off and get the mash to sink again.

 

 

My thoughts as well....you never left enough head space.....take an inch or so out ,clean and refill the airlocks and you should be okay.

 

No need to go to all that trouble simply use O rings or tighten your lids less than snug as the natural gassing off will prevent an infection from entering your jars.

 

https://www.amazon.c.../B07JLR22K7/ref

 

 

 

 

When mine overflowed it was suggested that I take the lid off and cap the ferment while I cleaned up the airlock. And I sanitized a measuring cup to dip out a little liquid b4 I put the airlock back on.

 

 

Jars are to full.

I see your mash is floating from the gases and brine is settling. The gas is pushing mash to top and letting them overflow.


Scoop out 2" of the mash from each jar, clean and replace airlocks.


You can also stir that mash before replacing lid to let it gas off and get the mash to sink again.

 

 

My thoughts as well....you never left enough head space.....take an inch or so out ,clean and refill the airlocks and you should be okay.

 

 

No need to go to all that trouble simply use O rings or tighten your lids less than snug as the natural gassing off will prevent an infection from entering your jars.

 

https://www.amazon.c.../B07JLR22K7/ref

 

 

 

 

When mine overflowed it was suggested that I take the lid off and cap the ferment while I cleaned up the airlock. And I sanitized a measuring cup to dip out a little liquid b4 I put the airlock back on.

 

 

Jars are to full.

I see your mash is floating from the gases and brine is settling. The gas is pushing mash to top and letting them overflow.


Scoop out 2" of the mash from each jar, clean and replace airlocks.


You can also stir that mash before replacing lid to let it gas off and get the mash to sink again.

 




#1615599 First Airlock Ferment, First Airlock Overflow

Posted by emanphoto on 23 February 2019 - 10:40 PM

I have a real basic question on what to do when one's airlock/bubbler is overflowed into from the ferment.

I got real nice fermentation going on overnight and I'm using bubblers/airlocks for the first time.  

 

5 of the 6 bubblers were overflowed into and so I'm wondering what is the procedure to deal with this?  

 

I used vodka in the bubblers after seeing someone here or on youtube doing that.  Since I had no lids that are made for fermenting, I drilled holes into these lids and used Tackiwax to seal the bubbler in place. 

 

Should I take off the lids and clean them or should I break the wax seals to just remove the bubblers and clean and replace them?  Obviously less air will get in by just removing the wax and then the bubbler, but just want to see how others deal with this minor inconvenience.  

 

Thanks in advance for any tips :)

IMG67641.jpg

 

IMG67642.jpg




#1612798 Large Scale Fermentation Gear & Mash vs Chopped

Posted by emanphoto on 11 February 2019 - 11:26 PM

while brewing may be illegal and hard to get equipment for, fermenting equipment should be very easy to get supplies for.  What about some fermenting crocks with the water moat or some of the new tubs with the lids that press down?

 this one is 2 gallons-

https://www.amazon.c...297819265&psc=1

 

Pottery crock-

https://www.bedbatha...wE&gclsrc=aw.ds

 

 

I definitely would not go with a narrow mouth carboy.  PITA to get stuff in, out and cleaned.

good luck,

SL

 

PS- I have a 6 gallon plastic bubbler with the blue lid and airlock.  also the lifting harness because, well, it's heavy and I'm inherently lazy~  ;)...been pretty happy with it.

 

 

 

Thank you for that info salsalady!  I am lazy as well. :)  The fermenters you linked might be available here but my initial search is turning up nothing yet.

 

In looking at the kimchi tank and the German style fermenter, how important is it to be able to look at a chili ferment to check it's progress?  I assume the plastic containers you use are opaque?  Presently I can check for mold etc easily through the glass of my lock lid bottles, which are inadequate for fermenting in the long run as they let air in.  I'm leaning towards the widemouth at this point.  https://www.thaibrew...ment/Fermenting

 

There are a few online stores that carry brew supplies here but not the range of stores you will have in the US.  The widemouth and narrow mouth carboy are available here.  The widemouth is around $55 US for the 3.5 gallon.  

 

Thai people do ferment things like fish (play ra, very stinky) and sausages (nam)  but I'm not sure if they make containers to do it.  We have Japanese groceries here but not Korean.  I will have to get the Thai spelling of "fermentation jars" as I'm getting nothing in my searches, although plenty of recipes. :)




#1612644 Fermentation period ?

Posted by emanphoto on 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!

 




#1612624 Large Scale Fermentation Gear & Mash vs Chopped

Posted by emanphoto on 11 February 2019 - 06:07 AM

I have been wondering about the mash vs chopped veg choice especially after 2 large ferment bottles developed some mold on top just recently.  

 
Once smoked and blended to a mash, I add x amount of water with 4% salt of the total veg weight and stir it up and cap it with lock top jars with no gasket so they don't blow up overnight.  The mash is NOT covered by brine.  One batch went bad so I scooped out the mold as best I could and added 2% boiled brine to cover what was left of the mash.  THAT grew mold on top so I tossed it. :(
 
Do I need to cover my mash with brine?
Would it be better to use chopped veg and keep it submerged to prevent mold?
Is 4% of the total veg weight the correct way to calculate the amount of salt?

 

I now have air lock bubblers so perhaps my mold issues will be behind me, and I'm searching for someone to sway me to either 1 gallon narrow mouth carboys or 3 gallon widemouth glass bubblers such as in these photos.  
 
Pictured are a .7 gallon narrow mouth carboy and a 3 gallon wide mouth.  These are what are available here so I don't have PET choices and 5 gallons is more sauce than I want to get into for now.

 

Points I'm interested in are the air tightness of the lids for the wide mouths as I've heard of issues for brewers with them, and the obvious cleaning issues that will come with the narrow mouths.  

 

Anyone of you who have been there and done that care to weigh in on this?   :)

 

Here in Thailand we don't have a lot of choices as brewing is technically illegal here, so the gear is hard to come by.  Fortunately there are enough home brewers making it possible to make inroads against these %$#%$ laws so there is at least one supplier.  

 

Me, I just wanna make chili sauce! ;)
 
Thanks for any comments and suggestions!
 
1gal%20glass-400x400.jpg
glass-bubbler01_wm-400x400.jpg
 



#1612620 Fermentation period ?

Posted by emanphoto on 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.




#1609994 Caranx's ThailandGrow

Posted by emanphoto on 31 January 2019 - 11:09 AM

I never ever, ever, ever ever travel here without cipro and immodium. ;)  I can't imagine the horror of being on some long haul bus and having that hit me lol!

Good to see plants are doing well despite it all!   :P

 

Here in BKK if the bugs don't get you the cats will and we have a major cat infestation that has befouled almost every inch of soil I have.  In pots, in planters, and the small garden we have all all filled with cat poo.  The smell is horrid and bad for humans since it has Toxoplasma gondii parasites.   :sick: We clean it up and they keep coming back.  :censored:  

Did you have to do a visa run to Lao?




#1609888 Back From the US With Ghosts :)

Posted by emanphoto on 30 January 2019 - 10:15 PM

Nothing.  

There is no declaration forms either.  "Everyone knows" you can only bring 2 bottles of booze and 2 cartons of cigs into TH but other than that, I know of nothing.  We came in from Japan once with a case or 2 of fresh persimmons.  It was the first time I was called aside at customs.  They xrayed the boxes and sent me on my way. :)  My guess is that, because of the cardboard boxes they were packed in, I was singled out.