So I decided to try my hand at fermenting a couple of hot sauces...the first one was a success so I decided to go with a sweet heat one... Using blueberries, ginger, lemon and carolina reapers.. it's been sitting for going on 2 weeks now..bubbling away. I don't have an airlock so I burp it daily. It smells great..and I taste it as it goes along the heat level is about what I want... But it's sorta of developing a wine like taste.... So question....am I accidentally making counter top moonshine? LoL (tried to post a video but it was too big)
-
If you have a question about commercial production or the hot sauce business, please post in Startup Help.
fermenting Blueberry Reaper ferment
- Thread starter JustMike
- Start date
Looks good, I would definitely have to sample. I've been slow to catch on to some of these fruity-hot sauces.
No, I highly doubt you'll create ethanol with a proper salt brine ferment, but I can see how the lacto funk
combined with some grapes or blueberries could create a certain wine-ish perception.
What was your total fermentation time? If only 2-3 weeks, I'd recommend testing pH, or obviously at least keeping in the fridge. Did you add vinegar or what was your post ferment process like?
Cheers,
Alex
No, I highly doubt you'll create ethanol with a proper salt brine ferment, but I can see how the lacto funk
combined with some grapes or blueberries could create a certain wine-ish perception.What was your total fermentation time? If only 2-3 weeks, I'd recommend testing pH, or obviously at least keeping in the fridge. Did you add vinegar or what was your post ferment process like?
Cheers,
Alex