Recent content by RocketMan

Very interesting process here ColdSmoke, thanks for sharing!

Yes, inches.

WestPennineSpice I did a ferment in a 6.5 gallon Ale Pale when my first daughter got married to make a sauce that was given to guest as their thank you gift. That bucket was full to about 2 to 2 1/2 from the top for head space and there were all kinds of crazy sugars in it. Never blew through...

Ok, I need to address something that Ive seen in a few posts and around the web when people are talking about ferments that have gone astray. So heres my Public Service Anouncement. If you have a ferment that gets ANYTHING other than a Kahm yeast in it, DO NOT, in any way think that its going...

WOOOOOOO!!!!!! DO NOT, ILL REPEAT DO NOT EVER GO TASTING SOMETHING YOUR ABOUT TO TOSS!! Botulism is nothing to mess around with. It is a poison that is released by the causing agent and while you might think the bottom of the jar is a safe place thats not necessarily so and you really dont...

Hi Jim, How you start your ferment is totally a personal choice and many of us have tried different methods over the years until we found what we like best to use. Personally Ive done over 250 ferments from 1 gallon up to 5 gallons (that was an expierence) batches and it took me probably 50 or...

Habanero and Jalapeño, I think the Jalapenos made it darker but then theres Sun Dried Tomatoes in it too so that helped also.

Thats just the picture, theyre really more a Maroon color. Heres a pic of the 10 woozies I got from it:

Started this Habanero / Jalapeño based sauce 3 years ago and forgot about it till we moved. Now its time to make some sauce. The smell when I opened the jar was pure mellow pepper with a touch of sweetness. On the stove now for its first boil. Heres some pics.

YAMracer754, I get that layering from years of practice And I leave my seeds in. They get removed when I run it through the mill.

Ya, we be Jammin!

Wow, 4 years since I first started this thread! Ok, Im resurrecting it! Here are the players: 3 Pounds Wright Brand Hickory Smoked Bacon 2 Large Onions 12 cloves Garlic 3 Tbs Dark Brown Sugar 3/4 Cups Apple Cider Vinegar 3/4 Cups Real Maple Syrup 3 cups strong coffee 1 oz White Rum Black pepper...

Ok, shortsonfire79 and anyone else looking at timing their ferments. When I started this thread I would run my ferments for no less than 30 days, longer if there were a lot of sugars in it and over the years since then have pretty much followed that line of thinking. Quite by accident though Ive...

Thanks its good to be back

Thanks Smoke!