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fermenting 2nd Attempt: Fermented Naga Varieties and Mango

Sandt

Sandt

Hey guys, my powdered jalapeno hot sauce fermentation experiment did not go very well.

I ended up cooking and reducing it into a salty sauce that is fit only for use as an additive to a marinade maybe.

I decided to get some of the peppers that SmileyGuy697 sent me to make a new sauce.

I stuck mainly to the naga strains including naga bengal, naga viper, naga morich, and burmese naga. I also added some inca red drops and a small primo. 

To give it some character, I added an entire under-ripe mango and got the salt and lactobacillus with an airlock on top

Here is what it looks like currently:

anxQZAh.jpg

 
Wish me luck! I will update with hopefully good news! 
 
Thanks for the help guys!
 
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now were talking, nice job. No worries with the other sauce, all part of the learning process. May want to put that jar on a saucer or in a bowl, it is a little full so may have an overflow once the ferment gets going. Not a big deal just let it keep going.
 
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I flicked it a few times when I got up this morning and a few bubbles floated to the top. I believe that is a good sign.

I will place it in a bowl just incase an overflow does happen!
 
Thanks!
 
I will hopefully have some more progress to show in a couple days!
 
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If your just after finishing the ferment then let it go for at least a week or a so. Yes bubbles will stop when ferment is done. If you have added enough fermentable sugars (which u have on this one) then your ph should register below 4.0. However, after the ferment is finished, the mash will start to age and the flavors will mingle so u will end up with a better tasting sauce. With this one if your wanting to move fast and accomplish both. I would go at least 1 month minimum. Good looking sauce tho!

Have fun!
 
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A watched pot never boils. Im sure your fine, just need to forget about it for a month. Its normal, fermentation will slow with each passing day until all sugars are consumed. All normal, give it a little jiggle you'll get some gas through the airlock and see that the mash is still active.
 
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Update!
 
I checked my fermentation this morning and the airlock was floating, but not too many bubbles visible on the outside. 
 
Later in the day I checked it to see a ton of the vegetable matter had floated to the top (something I was waiting for).

Here is a picture! (notice the separation about 1/3 of the way up)
 
HwwMyjd.jpg
 
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looks tasty!
 
one thing with those white lids is that they can leak a little bit, so the airlock is not always a good indication of fermentation. i'm sure all's good!
 
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