I’m a new member as of today. I had a chili mix fermenting since Oct, which was essentially the final harvest of smaller peppers that popped late - red and orange habaneros, hot cherry. The ferment had some garlic and a tiny bit of onion and carrot… but not much. It wasn95% pepper (and of course 2ish % salt). All grown here.
Last week, I pulled a half gal or so home grown raspberries out of the freezer, plus a handful of blackberries to get headspace right, and threw them in the ferment for about five days, adding an additional 1% of salt for the new volume. It got pretty active quickly. First, I had removed some floating Kahn yeast and used freshly sterilized vessels.
I strained it through my kitchen-aid mixer’s sausage stuffer / strainer attachment, tossed the heavy skins and seeds, but scraped the berry “mush” (sample in pic) back in.
It was modestly salty so I added 1/2 (large) squeezed lemon, 2 (small) squeezed clementines, 1/2 cup white vinegar, 1/4 cup red wine vinegar, 1/4 cup honey, and a few (unmeasured) teaspoons of light brown sugar. I did this over the course of 5-6 hours, tasting, adding, and resting my palate.
I used 1/4 tsp xanthum gum to avoid separation. It didn’t need thickened (due to berry mush!).
Produced one 16oz and one 12 oz bottle. Lol. I’m used to batches fermenting by the gallons and making 12-24 bottles!
I tested pH at 3.0.
Glad I tried it. Delish! KaaaBOOM! Cheers.
Last week, I pulled a half gal or so home grown raspberries out of the freezer, plus a handful of blackberries to get headspace right, and threw them in the ferment for about five days, adding an additional 1% of salt for the new volume. It got pretty active quickly. First, I had removed some floating Kahn yeast and used freshly sterilized vessels.
I strained it through my kitchen-aid mixer’s sausage stuffer / strainer attachment, tossed the heavy skins and seeds, but scraped the berry “mush” (sample in pic) back in.
It was modestly salty so I added 1/2 (large) squeezed lemon, 2 (small) squeezed clementines, 1/2 cup white vinegar, 1/4 cup red wine vinegar, 1/4 cup honey, and a few (unmeasured) teaspoons of light brown sugar. I did this over the course of 5-6 hours, tasting, adding, and resting my palate.
I used 1/4 tsp xanthum gum to avoid separation. It didn’t need thickened (due to berry mush!).
Produced one 16oz and one 12 oz bottle. Lol. I’m used to batches fermenting by the gallons and making 12-24 bottles!
I tested pH at 3.0.
Glad I tried it. Delish! KaaaBOOM! Cheers.
