Maverick27

For a 5% Brine Solution, how much cane sugar ( jaggery ) should I use ?

5% Brine is made up of 2Tbsp Salt / 2 Cup Water.

How much Cane Sugar should I use in the brine for making a fermented Habanero Sauce ?

YouTube Recipe below uses Salt & Turbinado Sugar in the Brine.



Should I use 2 Tsp of Cane Sugar for every 2 Cups of water ? ( As shown in the Video Recipe ) ?

Don't want the sauce to end up too sweet, just enough to tone down the heat.

Thanks

What is the overall effect of boiling fresh chillies  in hot water before blending as opposed to fermenting  (explained in Recipe for Cholula Sauce ) ?

 

http://thehotpepper.com/topic/70657-cholula-copycat-reciperecollection/ 

 

Quote:

You need to rehydrate the peppers after removing the stems and seeds. Bring some water to boil and then simmer them for about 20 minutes or until they are soft. Using more boiling water with some vinegar may help to dilute the capsaicin...

 

Does it reduce the pH level ?

 

What are the Pros & Cons of each process ?

Below is 1st attempt on using blended Habanero Mash ferment using a Airlock.   I've used 5% Brine solution.   It's now the 2nd day & no sign of CO2 bubbles.   

 

Is it still early days ? 

 

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Attn all experienced Sauce Makers.

 

I've yet to source a pH Tester in the market to test my on-going fermentation.

 

Anyone care to advise when the sauces reach a safe level of pH 4.0 minimum &  below during fermentation ?

 

Is it after 4 weeks or longer (or shorter) when pH is within acceptable range ?

 

pH levels

 

http://thehotpepper....-hot-sauce-101/

 

For my 1st Fermentation, CO2 bubbling stopped after 2 weeks, but i did'nt test the pH level of the sauce.  During this period of the fermentation is pH level still high  ?  

 

Finally is there correlation btwn pH level & Kahm Yeast formation ? 

 

In all honesty, I want to avoid heating the sauce. 

Simply ferment within acceptable time frame ( 4 weeks or shorter), add vinegar & bottle it up whilst ensuring the sauce is at a safe pH level of 4.0 (or below) & no Kahm Yeast.  

 

Thanks Folks.

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.