Couple Questions

[Sizzle Lips]

Hey guys and gals I have couple of ferments that are about 2 weeks away from 100 days and will be ready to process......these ferments are pretty much made up from a mix of real super hots....my question is that I would like to make them into a sweet heat sauce....would adding Honey or Maple syrup effect the ph and shelf life stability of the sauce.
I will be cooking the honey or maple syrup right in with the ferment and bottling hot.....any thoughts or helpful hints  would be greatly appreciated.
 
Rick

 

[salsalady]

Adding some sweetener shouldn't effect the pH significantly.  The Ferment should have a really low pH to start with.  Keep in mind that honey and maple syrup will impart flavors to the sauce.  If that works with the sauce and is what you want, go for it.  If you want to keep the sauce flavor as it is, I'd suggest using plain white granulated sugar. 
 
Depending on how much product you have to work with, maybe take half or a portion of the superhot mash and mix with other fresh veggies (bell peppers, onion, garlic, carrot, whatever) to make a milder sauce that still has some of the fermented flavor. 
 
You have some pretty good patience to let those ferments go for 100 days!!
 
SL

 

[Sizzle Lips]

Thanks so much for your quick reply S.L....I think I will use the plain white granulated sugar with one ferment and see what kind of results i get....100 days was hard when I first got into fermented sauces but I found 100 days gave me the best results and learned to always space out my ferments....that way you always have one ready to go at least every month or so.

 

[JohnsMyName]

SL nailed it as usual. Maple syrup sounds kinda funky to me, but I don't know what else you have in there/planned. I have found agave, cane sugar and sometimes honey to be my best bets, but white and brown are great too, also using fruits to sweeten the mix. Good luck and don't be shy to bounce ideas around the group here, I always do and dome super knowledgeable folk in here!

 

[chiltepin]

Fruit. Mango, papaya, pineapple. I have a ferment that started August 27. Haven't had time to process it.