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.
 

 

[Scorched]

Wow, now that's a damn ferment. They say go big or go home. Well you definitely went big at home lol. Awesome

 

[AldenMiller]

That should have cleared up lots of room in the freezer!
 
-Alden

 

[chsy83]

I had a bad case of hunan hands Friday night.  Had all the stuff ready to go, then realized I had ran out of gloves.

 

[pepperguy1]

Those sauces look really nice.The yellow one has my mouth watering.

 

[chsy83]

That should have cleared up lots of room in the freezer!
 
-Alden

 
Yeah, quite a bit.  Used up about 8 gallon freezer bags of the Scorpions, and Two Gallon Freezer bags of the Yellow Stuff, mostly charapitas.

 

[Hawaiianero]

Now that's some serious ferment there. How long are you planning to run them before you decide to process?

 

[Roguejim]

Is it a pain in the ass getting the peppers through the narrow carboy neck? Messy?

 

[chsy83]

Now that's some serious ferment there. How long are you planning to run them before you decide to process?


Last year, I fermented my gallon carboy for a month and it turned out really well, I will probably go a little longe this time, sinc I left some of the charapitas whole. Not sure on the big one. Probably at least two months.
Is it a pain in the ass getting the peppers through the narrow carboy neck? Messy?
it was last year, but I have a carboy size funnel this time, which helps a lot. Still got quite a bit of cap on my hands, though. What really got me was when I ran the dishwasher with my utensils, container, and blender that was used while smoking the peppers. I opened it mid cycle for some reason or other. Got a lungful of pepper steam.
Don't think I mentioned it above, but used 5% non iodized salt brine.

 

[Downriver]

Love the Crazy Daisy cup!
 
Ferments look great too lol.

 

[Wolf1888]

Man, those got me drooling! Looks delicious, keep it up!

 

[chsy83]

121114 Update on Red:
 

Air pockets are forming, and mash has risen up about an inch.  Shaking it down twice a day now.

 

[chsy83]

121214 Update on Red:

121214 Update on Yellow:

 

[oldsalty]

Yyyeeeeeehhhhhhaaaaaaaa those are some big boy ferments!!!! Love it man nothing helps when Hunan hands strikes!! Then washing up pans with just warm water aaaaarrrrrggggghhhhhhhh lol my last batch hand burned for 2 days

 

[chsy83]

Yyyeeeeeehhhhhhaaaaaaaa those are some big boy ferments!!!! Love it man nothing helps when Hunan hands strikes!! Then washing up pans with just warm water aaaaarrrrrggggghhhhhhhh lol my last batch hand burned for 2 days{style_image_url}/attachicon.gif 2263385-166894-hands-open-arms-fire-on-a-black-background.jpg

Yeah, the shower was agony! Then warmth in other places made itself known . . .
My hands were just numb day after

 

[oldsalty]

Something only true chili head's can understand!!

 

[hoibot]

those are big time! lookin' good!

 

[RocketMan]

Once I started using the food processor to chop up peppers I didn't have any hand problems any more.

 

[SmokenFire]

yup RM - gloves and mom's old cuisinart does the trick

 

[chsy83]

yup RM - gloves and mom's old cuisinart does the trick

 
Yeah, I know about gloves . . . I had limited time, at last minute, I realized that I had no gloves.  So, I am like, "Oh well, I have suffered through Hunan hands before . . ."
121814 Update:

Looks like the yellow may be almost done . . .