So I got a couple ferments in the works, and in the past I've just added a little vinegar and blended it up. The problem is it's borderline too hot. How can I adjust that? More water or vinegar and a thickener?
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fermenting How to adjust heat level of fermented sauce?
- Thread starter Jeffcontonio
- Start date
Jeffcontonio said:
If you're trying to knock it down a bit any sweetener would work fine as DF suggested. If the ferments are REALLY hot and you want to go down a few notches then I'd suggest adding more volume with stuff like carrots, sweet red bells, apples, pears, etc. Especially if you roast said ingredients first to bring out their sugars. Such additions won't really affect the overall pepper taste of the ferment but will add some base (sweeter) notes that can bring heat levels down.
I've started add just a hint of bell peppers to some of my ferments so it seems like I'm on the right track.
salsalady
eXtreme Business
++ to SnF. Add more bulk and things with natural sugars to reduce the PPM of the capsaicin in the mix.
Are you adding new ingredients and then continuting to ferment or adding when bottling? Usually, once a ferment has started, you don't open the container until it's time to package it up. Just wanting oto make sure you don't loose the whole ferment by adding stuff and then letting it continue to work.
Others have waaaay more experience with ferments than I. Just checking~
Looking good, btw~
SL
Are you adding new ingredients and then continuting to ferment or adding when bottling? Usually, once a ferment has started, you don't open the container until it's time to package it up. Just wanting oto make sure you don't loose the whole ferment by adding stuff and then letting it continue to work.
Others have waaaay more experience with ferments than I. Just checking~
Looking good, btw~
SL
Agreed. I'd also add more water. Pureeing more solids in should compensate for the change in consistency if you have a feel for it.
Also (and this is just my two cents based on the direction my own palette went in), I'd consider messing with some milder peppers. Rock a Bahamian Goat or MoA SB ferment and tell me it's not magic.
Also (and this is just my two cents based on the direction my own palette went in), I'd consider messing with some milder peppers. Rock a Bahamian Goat or MoA SB ferment and tell me it's not magic.