Recent content by Heady Beer

  1. Heady Beer

    fermenting One year mash ferment with toasted mustard seeds and traditional Indian spices

    I have had issues as well but it has been working out as a try it more. One thing I am going to try this year is use half the salt in the blender and add the other half on top of the mash. Then mix it all together come cook time. Maybe give that a try.
  2. Heady Beer

    fermenting One year mash ferment with toasted mustard seeds and traditional Indian spices

    Only had enough bottles to bottle the two jars on the right but this turned out really well. The ghost peppers really spice things up despite only using a small amount. I dry toasted yellow and black mustard seeds with a few dry curry leafs. Ground in a mortar and pestle to half powder and half...
  3. Heady Beer

    fermenting Started my first ever ferment today.

    Looking great! How long are you planning on fermenting?
  4. Heady Beer

    fermenting Started my first ever ferment today.

    Another thank you to Siv. Hos comment is on point. Another thing I will mention is to make sure your mash fermentation vessel is air tight. I suggest ball jars with the canning lid and burp it the first three weeks. Those are air tight. Also, to expand on adding some lacto to your mash. I...
  5. Heady Beer

    fermenting Started my first ever ferment today.

    Maybe split the batch up and see what happens. For the super floaters maybe strain out the veggies and cook up a vinegar sauce. Let the others ride and just keep an eye on them.
  6. Heady Beer

    fermenting Started my first ever ferment today.

    I disagree. I have opened a jar and have been fine or just got kahm yeast which is harmless. I see this as a risk / reward issue. Those seeds almost definitely will mold. Opening a jar is not a death sentence but should be reserved for emergencies like this. Just my experience and opinion.
  7. Heady Beer

    fermenting Started my first ever ferment today.

    Sanitize a spoon and scoop out. You might get kahm yeast (white) but that is not a big deal. You could also try to shake the jar and maybe they will sink.
  8. Heady Beer

    fermenting Started my first ever ferment today.

    This will be just fine but watch out for small pieces of peppers that float to the top. I would also keep an eye on the floating seeds as they can grow mold. I suggest making a mash next time. Weigh the water (just enough to blend the peppers and veggies), peppers etc. Add whatever salt...
  9. Heady Beer

    fermenting Hot pepper fermentation seems to have stopped 10 days into fermentation

    You don’t have any issues. A LAB brine ferment will not be visually very active past 10 days. I do suggest to let it age a month at minimum though. The way to determine if the ferment has been completed is to take a PH reading after blending. Add vinegar it the PH is too high. A safe PH makes it...
  10. Heady Beer

    fermenting Upgraded our fermentation

    I understand you have had success with fermenting whole peppers but you will have a more efficient ferment if you at least cut the tops off. I actually really recommend trying that for food safety reasons as well. The insides of your peppers may not be exposed to the salt brine and potentially...
  11. Heady Beer

    cooking uncooked hot sauce and fermentation question

    That is not a good recipe if your goal is to try a fermented hot sauce. Adding vinegar slows or stops fermentation.    I suggest making a mash. Pick your peppers and veggies like onion,  garlic, carrot etc. Figure out that weight of that and add a 3.5% salt (or something close to that %).    so...
  12. Heady Beer

    fermenting Gotta make it work this time. Ferment

    I would not add a bunch of carrot. 10% or less is a good starting point. I would also cut the carrot really small. Grated carrots would work and add that to the blender.    I agree with skipping the peaches. Focus on this and you can add whatever you want post ferment. Probably nothing at all!  ...
  13. Heady Beer

    fermenting First ferment

    This is pretty normal. I would let it go for 2 months and that should be a good time to taste a pepper. The first week can vary for a ferment. Sounds like yours did not get an aggressive start. No worries, just practice a little patience and let it do it’s thing. 
  14. Heady Beer

    fermenting Gotta make it work this time. Ferment

    I agree with the mash method of salt by weight in the blender and an air lock’d jar. You can even just put a canning lid and band on and burp for two or so weeks.    For the older peaches. Some like fermented fruit flavor, some don’t. My suggestion is to gather the peach fruit and freeze it. Let...
  15. Heady Beer

    fermenting Use Dehydrated peppers to avoid fermentation?

    ^^^ Thanks MikeUSMC. Good to see I was asking the same questions about vinegar and ph level as you and Salsa Lady were.
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