fermenting 2014 Harvest Ferments

[chsy83]

Well, I started two ferments on Friday, 120514.  Needed to clear out some space from the freezer, I am sure nobody on here is familiar with the feeling .
 
First up is my 3 gallon carboy with BT Scorpions and a double handful of Brown Morougas, all smoked with hickory, inoculated with White Labs L. delbruekii and dosed with a little agave to get it going.
 

 Then, in 1 gallon carboy, mostly charapita yellows with a handful of large yellow 7 pots and a couple of yellow ghosts, vial of White labs and dose of agave, pictured here behind the 3 gallon.
 

 

[chsy83]

The red is still going steady.  The Yellow has not had any activity for a week or so.  I think that I will put it through the food mill soon . . .

 

[chsy83]

012415:
 

 I finished it with turmeric, onion, dry mustard, and honey.  Called it a honey mustard hot sauce.
 
040615:

 
040715:

040915:

 
Finished with garlic, vinegar, and agave syrup.

 

[Ozzy2001]

Nice color on that red.

 

[chsy83]

Nice color on that red.


I thought so, too.

 

[laynlow]

Looks great!   You're stocked up for awhile 

 

[oldsalty]

Beautiful job!!!!!!! Now time to restock freezer!! lol

 

[SmokenFire]

Glorious color on that red for sure.  I like the way you finished off the yellow though; I bet that would be killer on some pulled pork.  

 

[chsy83]

Glorious color on that red for sure.  I like the way you finished off the yellow though; I bet that would be killer on some pulled pork.  


Definitely good on fried chicken! Friend of mine wants to try it on jerky.