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fermenting I'm on the superhot mash train

Timmmy newbie

Timmmy newbie

Using Jacob's posts as a reference I've jumped in and started up a mash

Heres my hooch mix thats over 2 weeks old at this point

fermentinghooch001.jpg


And then the mash, all 5ltrs of it. Bad choice in jars but I didn't have all day to find a narrow necked version

mashstart31st007.jpg


Lol I hope it works

In the mix:

1.8 ltr of peppers 50% choc bhuts, 20% fatalii's and 30% yellow 7's
1.6 ltr of canned pears including the liquid from 1 can
1 large banana
a few hand fulls of continental flat leaf parsley
Fresh ginger
1 lemon
1/2 red grape fruit
1.5 ltr of bottled water
5 tbsp salt
5 tbsp hooch starter (maybe too much?)

So we will see what happens, I still have a few kg's of peppers in the freezer I want to use up so if this one works out well in a month or two I'll start up another straight away
:beer:
 
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Hi Megamoo

The peppers came from 3 different plants but they were all 2nd year plants and were rather big. It was around three large ziplock freezer bags worth so at least I have some room in my little fridge now hahaha

I like the sauce to taste like the peppers I add in so I don't add a whole lot of other ingredients. For someone thats not keen on a sauce being extra hot they could of added a lot more volume via other ingredients to cool the sauce and bump up the amount of sauce.

I added lots of water into mine and I intend to boil it all down to a thicker consistency once the sauce has aged :)
 
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Hiya Chili Monsta

Thanks for the helpful tips, I'm not sure I'll be able to wait as long as your are with my mash. It would be interesting to taste the difference of a 2 month mash versus a 6 month version.

The bubbling seems to have settle down a fair amount now. I'll just have to be good and not go near that lid lol
:beer:
 
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That's great to hear that it was only 3 plants. I will hopefully have many more than that, and even if they are just grown from seeds this season I will get enough to do that recipe. I'd probably put a lot of onions and a few tomatoes in mine.
Can't wait to try.... GROW PLANTS GROW !!!!
 
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I've always found superhots to not produce as much on their first year, lots of my plants are 2-3 years old at this point.

But if you have a great year you'll be fine, you could make a much smaller version of this too :)
 
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Update

Well its around 12 days since I started the mash and it looks like its settling down. The mash has been bubbling away rapidly for the last 9 days and today it seems to have stopped. The solids are sinking down into the mix and there isn't any noticeable large bubbles in the mix.

mashmidnov001.jpg


So should I just wait it out for a month or so or should I try to test the ph now :)

:beer:
 
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You can wait a month or a year or start eating some now. I really don't think it makes much difference. I do not believe that hot sauce "ages" like wine does. Fresh wine tastes terrible. fresh hot sauce tastes great. Old wine can taste very different. Old hot sauce tastes the same to me. I find no difference.

After all do cucumber pickles improve with age. NO. They are better when fresh pickled. In fact most people prefer pickles half sour or when still fermenting.

Kimchi is kimchi and best when still fermenting. Koreans say that if you let it completely ferment then it is not kimchi any more. Koreans have gone into International courts to uphold their definition of Kimchi being fresh fermenting.

Japanese eat tsukemono (pickles) when still fermenting.

It therefore only makes sense that there is good evidence that the best time to eat hot sauce is while it is still fermenting and NOT after it has "aged". Any claims that aged hot sauce is better will have to be PROVED first before I will believe the claims.

Tabasco sauce is so bad that please don't bring up their claim that they age their hot sauce.

Anyway. Just my opinion.
 
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The good news is that I'm impatient at the best of times so I doubt I'll end up leaving the mash alone for very long Tabby :)

I had a really close look at the mash this morning and theres a few tinny little bubbles being produced so I guess the fermentation process has just slowed right down.

I'll have to take some down to hippies next week and test out the Ph before I bottle it. I'm guessing theres around 4.5 quarts lol I Use liters which sounds to be really close.

It will be interesting to see how this mash turns out :)
 
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Well I'm 17 days in and haven't seen a bubble for a few days.

So its time to bottle up.

God this sauce smells good:

firstmashevar001.jpg


firstmashevar002.jpg


I have to cook it down as its fairly watery. Will give an update once its finished
:woohoo:
 
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To be honest it smell great but so far I'm not that keen on the taste lol

The heat is way up there but something about the taste is a bit off putting.

Might give it a while and try it again next week.

lol
 
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Hey Timmmy where do you get the bottles and jars, are they collected from used stuff or do you buy them new. I'm trying to find new bottles for sauce, sounds easier than it is!
 
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@ Megamoo,

Cospak are one of two online retailer of glass bottles that sell sauce style bottles.

The exact bottles that I use are discontinued stock so I doubt you'll be able to find them on the site.

It roughly works out at 60c per bottle with caps

:) I looove sauce making :)

Update on the sauce, yep it still tastes like butt lol

But the burn is so different to the norm. The second the sauce touches my tongue you can feel the burn running through your mouth. The first time I tried it I needed icecream lol I just wasn't expecting such an intense heat that didn't back down for a very long time.

I'll try the mash project one more time on straight red peppers at some point but I don't have many of them to waste like I have y7's and fatalii's.
:beer:
 
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Heya JR,

The contraption I use is just a steamer. Its handy as it has a digital timer for cooking.

Lifes great, plants are starting to kick along with lots of new pods and as always the yellow 7 plant has some bug eating all of the first pods for the year lol typical haha

The sauce still tastes like butt, I'm thinking I should have just started with a concentrate and worked on flavors from there. The burn is crazy and I'm wondering if a mash ends up hotter than a standard sauce as it seems overly hot for what it is.

I'll give it another go at some point but I'll definitely keep it simple next time.

:beer:
 
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Sorry to hear about the taste. Maybe simpifying it will be better for you. I love the flavor of the fatalii, yellow 7 and the choco bhut, but I am a bit anal and dont like to mix colors so not sure how they taste together. I wonder how much of that is the fruits though. Not sure how the fermentation affects the flavor of them. I love the taste of pepper sauce, so I only add things to compliment the peppers and not overpower their flavor. I only use garlic, onion, carrots and a little bit of tomato. The peppers are still the dominate flavor in the sauce.

I hope your next attempt is more to your liking.
jacob
 
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