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Member Since 10 May 2014
Offline Last Active Yesterday, 10:56 PM

#1595993 Looking for shrink bands

Posted by D3monic on 01 December 2018 - 01:46 PM

does anyone have a link or source for shrink bands? I used to get them from nicebottles on amazon but they have been out of the 52-46 that fit 28mm necks. I tried their 38mm and they are way too big, shrink all wrinkly and sad looking. 


Filmore has them at a reasonable price but then wants $16 for shipping which is absurd. 


Anyone else got any options? The capsule lid prices are a bit high as well $9 for 30

#1595828 D3 Pepper Products

Posted by D3monic on 30 November 2018 - 12:03 AM

or this shading. Having hard time deciding



#1595814 D3 Pepper Products

Posted by D3monic on 29 November 2018 - 10:06 PM

Quick label for the small batch of fermented sauce I made. 




and a lovely ham I made



#1595543 Bhuthead Andy's Hot Sauce

Posted by D3monic on 28 November 2018 - 12:14 PM

Nice plate, im disappointed I didnt have any thanksgiving left overs this year.

#1595512 D3 Ferment attempts

Posted by D3monic on 28 November 2018 - 07:21 AM

That's a beautiful sauce and color.
Do you use any of the brine in sauce or discard it all ?
Do you prefer a brine ferment or dry/mash ferment?

The jar was packed so full that there really wasnt very much brine at all. I used 1/2 cup of it in my mustard and rest went into the sauce. Still needed 4-5 cups vinegar to thin it out. As for your other question, Im new to fermenting still so dont really have an answer. Ive only ran one mash and this my first ferment that turned out good.

#1595495 D3 Ferment attempts

Posted by D3monic on 28 November 2018 - 12:12 AM

Tried the fermented sauce today. Holy shit, I think i'm in love. Probably one my top 3 sauces that i've made. Unfortunate I don't have more bottles. 


Mustards are good too. Think I'll run them through the food processor prior to canning though. 

#1595446 D3 Ferment attempts

Posted by D3monic on 27 November 2018 - 07:47 PM

Damn D3 Mustard looks killer, Sauce looks great and nice bright color.


Thanks! I cant wait to dive into the mustard. Bet it tastes heavenly now.

#1595424 D3 Ferment attempts

Posted by D3monic on 27 November 2018 - 06:07 PM

I need to look into Illinois cottage laws and see if I can legally sell mustard at farmers market or if it falls under same rules as hot sauce. Be nice if I could sell anything publicly

#1595404 Secret Satan 2018

Posted by D3monic on 27 November 2018 - 05:22 PM

This include hobby sauce?

#1595272 D3 Ferment attempts

Posted by D3monic on 27 November 2018 - 01:38 AM

Processed the ferment into a sauce. Smells amazing. Hopefully tastes amazing as well in a few days. 




Really surprised I fit so many peppers into one jar




Pretty smooth but still thick. 



#1595238 D3 Ferment attempts

Posted by D3monic on 26 November 2018 - 07:38 PM

I love the mustard I made. I can't even decide if any of the batches are better than the others. I was eating it on Ritz crackers


I'll have to find the post. I was going to use maple syrup but my nice expensive maple syrup had mold or something on it. Had only used a little bit too. Can't wait to taste test this in a few days. Might let the bigger jars ferment for a week or two before moving to little jars and canning. I ordered two dozen 1.5 oz jars for sharing. 

#1595229 Fun with Chicken Mei Fun :)

Posted by D3monic on 26 November 2018 - 06:51 PM

Looks tasty!

#1595222 D3 Ferment attempts

Posted by D3monic on 26 November 2018 - 06:22 PM

Two batches of lacto fermented mustard made tonight. I can already tell these are going to be heavenly. 


This one is


1/2 cup brown mustard seed

1/2 cup yellow mustard seed

1 cup brown ale

1/4 cup lemon juice

1/4 cup ACV

1 capsule lacto starters

2tbs brown sugar. 

2tbs kosher salt


1.5 carolina reapers




I left the reaper in whole to slowly add flavor without overpowering the mustard. 




Second batch is Smoked Bonnet mustard. I pulsed 3 smoked bonnets and instead of brown ale and salt I used the brine from my ferment on last post. 


Left is brown ale reaper and right is smoked bonnet. 



#1595194 D3 Ferment attempts

Posted by D3monic on 26 November 2018 - 03:36 PM

Ferment of mixed pods thats been going for almost a month. 


Red supers

smoked thai

el scorponero

red onion



Could of sworn I used apple but didn't write it down.......




Pasteurization prevented formation of kham yeast as I had hoped. Will continue doing so. But future furments I will allow the peppers to cool fully before adding brine and starter culture. 




smells heavenly and the brine is tasty. Surprised the brine is only 3.9 though. Not that it matters I'm adding vinegar. Might be lower once I blitz the peppers in?




Going to shoot for a louisiana style sauce. Hope to get a good consistency. 


Next up is a spicy mustard ferment. Looking up good base recipes now. 



#1594978 D3monic "Can" Cook but Allergies Suck!

Posted by D3monic on 24 November 2018 - 11:21 PM

Nothing overly new for this thread but made General Tso's chicken tonight




by adding a little the marinade to the flour and cornstarch mix you get these little lumps of amazing




Fry them up 




That's a batter that holds up to sauce and even microwaving the next day




Some sauce with apple smoked thai peppers and potstickers




dark soy sauce, dales marinade, rice wine, rice wine vinegar, sugar, cornstarch, shallots, ginger ect