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fermenting MikeUSMC's Ferments (pic heavy)

MikeUSMC

MikeUSMC

What's up, gang! Hope you don't mind, but I was kinda hoping to set up shop here, with the fermenting crew! Just officially joined THP today, but I've been lurking for quite some time, and you guys gave me enough confidence to start making/bottling my own stuff. Huge thanks in advance to all of you guys! You guys rock.

Anyway, here's a few concoctions I've been working on for the last year or so. All hobby stuff; mostly gifts for friends and family. A lot of these have been bottled up and given away already, but I thought I'd share what I've been working on so far. Here goes.....

My signature sauce ("Original Recipe"):
Douglahs, Chocolate Scotch Bonnets, pineapple, raisins, sweet onion, garlic, ginger, brown sugar, agave nectar, molasses, sea salt, Moscato wine (brine), powdered LB packets (starter)


Another few-
Red: Smoked red bells, smoked Red MoAs, smoked 7 Pot Lavas, sweet potato, roasted onion, roasted garlic, honey, sea salt, Moscato brine
Green: Blackened tomatillos, blackened Poblanos, jalapeños, and Scotch Bonnets (all green), sweet onion, roasted garlic, pineapple, cilantro, agave nectar, sea salt



Hobby labels for those ^:






My latest one (just processed about a week ago, not bottled yet):
Scotch Bonnets, golden raisins, baby carrots, red onion, fresh garlic, yellow bell pepper, yellow mustard, ginger, turbinado sugar, sea salt, ground turmeric, Pinot Grigio brine

Looked crazy, hahaha


I've got a few more ideas up my sleeve, and a freezer full of pods from last season! Thanks for looking, everybody!
 
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Genetikx said:
Alright Mike, I popped the top on the Original Recipe tonight. First thing I did was inhale that wonderful aroma. All I know is I had a huge grin on my face after smelling the stuff. Knew I was going to love this one.

Took a good spoonful of it straight....oops. This one is pretty hot, had to grab a few tortilla chips, which never really helps but didn't want to fill up on bread. Caught about 4 hiccups and then I'll admit to you, as long as you don't tell anybody, I took a little bit of milk. The real burn went away at that point but it still lingered. Yea, I like this sauce and it's my favorite so far.
 
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The original recipe hit me hard as well. I put too much on my mornin taters and I paid the price! Delicious price! 
 
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MikeUSMC said:
What's up, gang! Hope you don't mind, but I was kinda hoping to set up shop here, with the fermenting crew! Just officially joined THP today, but I've been lurking for quite some time, and you guys gave me enough confidence to start making/bottling my own stuff. Huge thanks in advance to all of you guys! You guys rock.

Anyway, here's a few concoctions I've been working on for the last year or so. All hobby stuff; mostly gifts for friends and family. A lot of these have been bottled up and given away already, but I thought I'd share what I've been working on so far. Here goes.....

My signature sauce ("Original Recipe"):
Douglahs, Chocolate Scotch Bonnets, pineapple, raisins, sweet onion, garlic, ginger, brown sugar, agave nectar, molasses, sea salt, Moscato wine (brine), powdered LB packets (starter)


Another few-
Red: Smoked red bells, smoked Red MoAs, smoked 7 Pot Lavas, sweet potato, roasted onion, roasted garlic, honey, sea salt, Moscato brine
Green: Blackened tomatillos, blackened Poblanos, jalapeños, and Scotch Bonnets (all green), sweet onion, roasted garlic, pineapple, cilantro, agave nectar, sea salt



Hobby labels for those ^:






My latest one (just processed about a week ago, not bottled yet):
Scotch Bonnets, golden raisins, baby carrots, red onion, fresh garlic, yellow bell pepper, yellow mustard, ginger, turbinado sugar, sea salt, ground turmeric, Pinot Grigio brine

Looked crazy, hahaha


I've got a few more ideas up my sleeve, and a freezer full of pods from last season! Thanks for looking, everybody!
Click to expand...
 

I wish photobucket hadn't gone and done what they did. I need to find a new host, as do you cause I can't see your pics, and they sound fantastic!
 
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F*****ck......

IMG_6042.JPG


IMG_6041.JPG


F********************************CK!!!!!

IMG_6043.JPG


Two separate jars, too.

Just lost 2/3 of my Original Recipe batches I was going to process today. They were going since the beginning of October 2017, with no issues. Airlocks filled with vodka weren't dried out or anything. Everything looked good on the front side of the jars up in the cabinet, lol

First batch(es) I've ever lost to mold since I started fermenting
Grrrrrrrrrrrrrrr............

Bajan Mustard one I just bottled was absolutely fine

:mope:

(Kahm yeast isn't "fuzzy," right? ;) )
 
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MikeUSMC said:
F*****ck......

attachicon.gif
IMG_6042.JPG

attachicon.gif
IMG_6041.JPG

F********************************CK!!!!!

attachicon.gif
IMG_6043.JPG

Two separate jars, too.

Just lost 2/3 of my Original Recipe batches I was going to process today. They were going since the beginning of October 2017, with no issues. Airlocks filled with vodka weren't dried out or anything. Everything looked good on the front side of the jars up in the cabinet, lol

First batch(es) I've ever lost to mold since I started fermenting
Grrrrrrrrrrrrrrr............

Bajan Mustard one I just bottled was absolutely fine

:mope:

(Kahm yeast isn't "fuzzy," right? ;) )
Click to expand...
Dang! What a loss... I'm really groovin' on that bottle of your original recipe now too... [emoji189]

I know you tried the "moose breath" blueberry/citrus sauce... How'd ya like the others?

Sent from my LGL44VL using Tapatalk
 
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MikeUSMC said:
Yeah, it was only on the cabbage on the first one, but I wasn't about to take any chances.
Click to expand...
I think I was unclear. I was thinking: 1. Cabbage is a biological material that both carries mold spores and provides a growth medium for mold. 2. Since it's used to push the chiles under the brine, it has to sit above the brine in the mold danger zone.

So my question is: does using cabbage leaves help or does it possilbly increase the risk of spoilage? Maybe it's better to use a non-organic weight or no weight at all?
 
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stickman said:
I'm really groovin' on that bottle of your original recipe now too...

I know you tried the "moose breath" blueberry/citrus sauce... How'd ya like the others?
Click to expand...
Thanks for the compliment on the Original Recipe sauce, Rick! Glad to hear you enjoyed it! I lost 2 out of 3 batches of the O.R. this time, but one was just fine. I am kinda bummed I lost the batch that I made with the Chocolate Bhutlahs though :mope: That one was sure to be a SCORCHER! ;)

I went through all of your sauces pretty quick! Moose Breath was gone within a week :) Everything from pancakes and waffles to ice cream! Your "Ghostly" one went quickly too, mostly on pizza and pasta (pretty much anything that had any kind of marinara sauce in/on it), and even sandwiches. The apple/maple one was a FANTASTIC dessert sauce that went on ice cream and complimented cheesecake fantastically. Flaming Pumpkin was a pretty unique (but tasty!) sauce. I still have some of that left. I wasn't sure what to put that on except pumpkin pie, around the holidays, but maybe I should give it a whirl on some vanilla ice cream too :party:

Thanks again, bud, and sorry for the delayed feedback!
 
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I think the rest of you guys have some good ideas too. Either top the jar off with brine, until the cabbage is completely submerged, or splurge on some of those glass weights (or use no weights at all). I thought I'd read here on THP somewhere that cabbage has "natural antibacterial properties" in it, but I've never done any research to support that claim

Still not sure why it took 3 months to get mold in there (?). I would've thought that if it made it past the one month mark (or close to that), everything would've been fine unless the airlocks dried out. Ahhh well....
 
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