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nice one!

thanks for the update RM! sounds delicious and you're right, that color is sublime!

looks great! keep us posted!

i've only done 4 ferments, but every time, the pH has been consistently ~ 3.5 after a period of ~30 days. i'm pretty sure I've read RocketMan has similar results from most of his ferments.    i don't add any culture to my ferments, i just let what's there take care of business, so i don't know...

had this with some pizza tonight. ate maybe a dime sized pool of it with 4 pieces of pizza. mouth was on fire for a good 5-10 minutes after eating.   after doing 4 fermented sauces, there's definitely a consistent flavor among them, and the varying ingredients do impart their flavors, although...

today when I checked on the sauce, there was a decent amount of kahm yeast. it fermented very quickly in the first 10 days and then calmed down substantially. pH checked out at 3.6, so I decided to process it today. the micros ripped through the sugars in this ferment and despite the relatively...

i would agree with the tropical suggestions and I think it would be great fermented. maybe put some carrot/onion/garlic in there with it.

oustanding!

lookin good!

Sounds tasty!!

sounds tasty, brother! looking forward to seeing how these progress.   did you dry the pods yourself?

i would agree, right one is dumped and see about the left.   too much headspace can cause these types of infections, so you might try a smaller jar(s) or fill the other one up as much as possible (to the bottom of the shoulder has worked for me with mason jars).

i'm no maestro by any stretch, but from my limited understanding, it sounds like you have a pretty good hold on it.   the most important question is, how does it taste? if it's what you want it to be, it doesn't much matter anyone else's opinion on it.   the only thing I'll say is that you don't...

  thanks RM, Cannon Fire gave me the idea for using the blood orange. indeed, it may need longer than 30 days, I'll keep an eye on it and see how it looks/tastes/pH check at that point.   it's already "risen" in the fermenting jar, going pretty good for day 1.  :dance:

made up a new one today:     220g red hots (7 pod brain strain, moruga scorpion, bishop's hat, red fatali) 100g chocolate hots (choc. habanero, choc. devil's tongue) 2 pomegranates, juiced 2 blood oranges, most of pith removed & chopped 2 carrots, peeled & shredded 1 medium/large sweet potato...

i agree with RM, same fermentation microorganism and similar resulting flavor from the fermentation. and if you end up blending it all together, i doubt the taste would be significantly different from what it would have been fermenting it all together.

can you give us the proportions of ingredients used? as others have said, just sounds like too much 'other' stuff and not enough pepper flavor. how ripe was the mango? that can cause odd flavors.

damn, that's a lotta mash! nice work.

this happened with one of my ferments. i just took the airlock off, washed it out and put it back on. if the mash is still fermenting, it will quickly replace any oxygen that gets in while you're cleaning the airlock with CO2, no harm, no foul. plus, any of the mash that ends up anywhere (blow...

pumped to see how this turns out!