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  1. cayenneman

    fermenting Mold, Yeast or ???

    I started the mash on 10-21-21. Thanks for the help.
  2. cayenneman

    fermenting Mold, Yeast or ???

    Just saw this today. The pics aren't the best but can anyone tell what this is on top of my mash?
  3. cayenneman

    fermenting Started my first ever ferment today.

    Thanks. Im not sure how long I will let the mash go. The peppers I had in the brine, I fermented for 2.5 weeks and made sauce with them. I know that wasn't quite long enough, but since I was gonna ferment mash I wanted to try the others in the brine out to see if there was a difference. I...
  4. cayenneman

    fermenting Started my first ever ferment today.

    Thanks Siv and everyone who has offered advice!
  5. cayenneman

    fermenting Started my first ever ferment today.

    Started my mash today using Tabasco peppers and a mix of jalapeño and Serrano. Everything was clean and sanitized. Blitzed peppers and placed in jar. Added a probiotic capsule in each jar, a little water and 2% sea salt for the weight of the contents. Everything look okay or anything else I...
  6. cayenneman

    fermenting Started my first ever ferment today.

    Hey Mr. Beer...care to elaborate a little more on making a mash? I wanna try this next. So just blitz the peppers with enough water to blend with 3.5% salt (is the 3.5% from the weight of the water or of the peppers?), place in jars and let ferment. Is that all? Do you need to let CO2 out...
  7. cayenneman

    fermenting Started my first ever ferment today.

    I have a very strong feeling I'v already botched this and it's only day 2. 🥲
  8. cayenneman

    fermenting Started my first ever ferment today.

    If so, just scoop them out and continue? All will be okay?
  9. cayenneman

    fermenting Started my first ever ferment today.

    I started my first ferment today. I'm gonna list my process and please tell me if I'm okay or if I did something wrong. I did a brine of distilled water with a 3.6% sea salt content. I de-stemmed Thai peppers and cayennes (keeping them separate) and pulsed them in the food processor to make a...
  10. cayenneman

    fermenting Can you ferment thawed peppers?

    Thanks monkey and everyone else. I still have fresh coming in as well, so I'll mix the fresh in with the thawed freezer peppers.
  11. cayenneman

    fermenting Can you ferment thawed peppers?

    If so do I need to treat them differently than fresh? I have gallon bags of pepper in the freezer that have been coming off at different times. Thanks.
  12. cayenneman

    harvesting Advice for unripened peppers at the end of the season.

    I have 4 cayenne and 4 tabasco pepper plants that are still full of peppers that aren't ripe yet. The weather is starting to get cool here in Kentucky and I'm afraid a hard frost is gonna hit before they are ripened and harvested. Any advice on how to handle this?
  13. cayenneman

    fermenting Advice on fermented sauce.

    So while I'm not new to hot sauce making, I've never made a fermented sauce yet. I was wondering if anyone can give advice? Off the top of my head, I have a few questions; 1. Does fermenting make a significant difference in flavor over a regular vinegar hot sauce? 2. What is the sweet...
  14. cayenneman

    preservation Jamaican Gravy Question

    Yeah, i always sterilze any bottles I use. 👍 Also I found this from the University of California Agriculture and Natural Resources... The only thing with that is it says "stored in the refrigerator." I bottle it in woozies for other people sometimes and have never refrigerated it, so I'm still...
  15. cayenneman

    preservation Jamaican Gravy Question

    Splash it on whatever you want to put it on.
  16. cayenneman

    preservation Jamaican Gravy Question

    There is no booze int it. The rum bottle is just a Caribbean decoration. The liquids are soy sauce and vinegar.
  17. cayenneman

    preservation Jamaican Gravy Question

    A few years back I saw Andrew Zimmern with a Phillipino family in the Caribbean and they had a hot sauce called Jamaican Gravy. This is basically the recipe; 2 TBSP allspice berries 2 cups habanero peppers, whole ~1/2 cup Sugar/honey to taste 6 Cloves Garlic 2 shallots (Stuff'em Bigboy) 20...
  18. cayenneman

    Questions about hot sauce storage.

    So I typically make sauces with peppers, maybe carrots, onions and garlic, and vinegar.  I always try to keep my ph below 4.  Closer to 3.5 so they are shelf stable.  So Im wanting to broaden my horizons maybe and start using some different ingredients.  Some recipes Im reading are using fruit...
  19. cayenneman

    Shelf life question

    Smokinfire...thank you sir. Ill check ph again since last time I checked was when I bottled.
  20. cayenneman

    Shelf life question

    Ok so I made several sauces last year that contain peppers, carrots, onions, garlic and vinegar. I have a digital ph meter and all were at least 4 ph before I put them in sterile woozies. I didnt boil for 20 minutes as Ive just read People saying should be done but they were hot and were...
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