• We welcome content that is not political, divisive, or offensive. If we feel your content leans this way or has the potential to, it may be removed at any time. A hot pepper forum is not the place for such content. Thank you for respecting the community!

food-bev Gooooooooood shit!

     Here's number two on the agenda today.
 
Equal parts halved and seeded: red (off-pheno) Elysium oxide, P. Dreadie SB and Bahamian goat.
Ktt3uYz.jpg

 
 
 
 
Same process as the f x RS mash. Eight months after pitching.
RNDPvWO.jpg

 
 
 
 
     This one started showing signs of life about a week and a half after the f x RS mash. It continued at a slower rate for about six weeks. Burping this mash was a joy! So sweet and fruity smelling. I can't wait to pour some of this sauce on some scrambled eggs!
 
 
 
 
edit: That mash pic ^ doesn't do this one justice. It's so much brighter irl. I swear that jar glows in the dark!
 
Hybrid_Mode_01 said:
Equal parts halved and seeded: red (off-pheno) Elysium oxide, P. Dreadie SB and Bahamian goat.That mash pic ^ doesn't do this one justice. It's so much brighter irl. I swear that jar glows in the dark!
Click to expand...
Dude, that looks FANTASTIC! Gonna be really tasty too! Now you've got me thinkin'. I've got a couple of gallons of Yellow Bonnets and Bahamian Goats in my freezer. Hmmmmm..... ;)
 
MikeUSMC said:
Dude, that looks FANTASTIC! Gonna be really tasty too! Now you've got me thinkin'. I've got a couple of gallons of Yellow Bonnets and Bahamian Goats in my freezer. Hmmmmm..... ;)
Click to expand...
 

     Thank you! :cheers: And regarding your line of thinking about ferminting your bonnets... DO IT!!! If it smells anything like my SB mash, you will not be disappointed. :drooling:
 
 
 
Here's a shot of my SB mash before fermentation.
Dt5524q.jpg

 
 
 
 
Here it is after.
6sumfhe.jpg

 
 
 
 
And here it is trying to find its way out of the jar. :D
aEPCZT9.jpg
 
Hahaha! Nice pics ^! What do you plan on doing with it? Keep it as a mash, make sauce, something else? I've only done one "straight pepper" ferment before. My very first ferment, actually. It was all yellow Fataliis, and I ended up making it into a mango/pineapple sauce
 
MikeUSMC said:
Hahaha! Nice pics ^! What do you plan on doing with it? Keep it as a mash, make sauce, something else? I've only done one "straight pepper" ferment before. My very first ferment, actually. It was all yellow Fataliis, and I ended up making it into a mango/pineapple sauce
Click to expand...
 
     I made both mashes into sauce on Saturday and then canned them both on Sunday. (I got busy on Sunday and forgot to post pics of the final product, but I intend to soon.) I just added a few cups of white vinegar and maybe 1.5 T salt to each and then simmered and blended them.
     They turned out better than I expected! I was shooting for a tabasco-type sauce since salty, vinegary sauces are my go-to. The flavors of the peppers really shines through. The Scotch bonnet one, especially, was a pleasant surprise. Really brilliant, bright bonnet aroma and flavor. A real eye opener! 
     I plan on using some of the 8oz. jars I made as bases for other sauces, too. A sweet mango habanero barbecue glaze is tops on the list.
     I have at least nine 8oz. jars of each. And I still have three half gallon jars of mash waiting to process. I have no intentions of ever using three gallons (WTF?! :shocked: ) of hot sauce. If you'd like to try a few of them, let me know. It's my first sauce, so I'm looking for feedback.
 
Hybrid_Mode_01 said:
I have no intentions of ever using three gallons (WTF?! :shocked: ) of hot sauce
Click to expand...
^ :rofl: :rofl: :rofl:


Hybrid_Mode_01 said:
The flavors of the peppers really shines through. The Scotch bonnet one, especially, was a pleasant surprise. Really brilliant, bright bonnet aroma and flavor. A real eye opener!
Click to expand...
Cool, man. I'm glad you were able to keep that fruity Bonnet flavor in there, while still adding vinegar. They're my favorite pepper :)

Hybrid_Mode_01 said:
If you'd like to try a few of them, let me know. It's my first sauce, so I'm looking for feedback.
Click to expand...
Absolutely, bro. I'd be happy to try them out! I'll send you a couple of bottles of my stuff too ;)
 
     More sauce making today. Second verse same as the first verse.
 
 
Elysium oxide, Scotchbrain, TS CARDI
6dAHRax.jpg

 
 
 
 
 
...Plus a few wild Brazils (This pic was from a different harvest, I actually put 11 Oz. in this batch!)
TSdkkh1.jpg

 
 
 
 
 
All together!
gPlhbf8.jpg

 
 
 
 
 
Mashed, salted and inoculated
c8jgQ68.jpg

 
 
 
 
 
Here they are today. Fermentated and aged since last August.
ub2AtcY.jpg

 
 
 
 
 
In the pot and coming up to a simmer.
bUxzuhx.jpg

 
 
 
 
     This batch, like the f x RS, took off pretty quickly after I pitched. It fermented pretty consistently for about six weeks and then I stuck it in the basement to age until abou a half hour ago.
     Thanks for looking everybody. I'll be updating with pics as things progress today! :cool:
 
 
     So far I'm noticing a very sharp, savory aroma with hints of citrus and fruitiness. It has a lot going on right now - I think adding vinegar and cooking it down will help round the edges and open up the more subtle flavors.
 
You must log in or register to reply here.
Back
Top