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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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Hybrid_Mode_01 said:
 
     Yeah. I opened it the other day. Now 1/3 of it is gone. How much Fentanyl you put in that stuff anyway? ;) :rofl:
     It's really f**king good.
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MikeUSMC said:
"The first hit's free, kid....." :rofl:
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I just almost spit my coffee out onto my screen laughing  :rofl:  :rofl:
 
you guys  :rolleyes:                                                                        :lol:
 
 
 
 
 
 
 
 
 
 
 
 
 
 
:cheers:
 
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MikeUSMC said:
I just got back from a week long vacation in SoCal. The morning we left, I drove down to National City (section of San Diego) and cleaned out the Vallarta Market of all of their fresh Manzanos, and mailed a 6lb box of them back to my house in CT


I'm really looking forward to this one:


-3lbs Manzanos
-1/2 cup agave nectar
-1 teaspoon pink Himalayan salt
-4g probiotic powder (starter)

That's it.
"K.I.S.S."

I don't plan on adding anything at all during the final processing/bottling. I'm really aiming for that fantastic straight Manzano flavor. The other 3lbs got halved, seeded, and frozen this morning until the next time I fire up the smoker.

I did leave about a half dozen out to snack on raw (my God, they're delicious!) or to make a few ground sausage and cheese stuffed poppers
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THIS ^ is right up my alley, my eyes got big  :shocked:  my mouth started to salivate  :drooling:    a straight Manzano sauce  :party:   I can't wait to see and read how this one turns out !
 
MikeUSMC said:
Thanks! I usually add a little extra sugar (agave nectar, in this case) right up front to give the LB something to chomp on immediately and get them multiplying ASAP. Another reason I do that is because I tend to go pretty light on the salt.

I usually let 'em run for 90 days, but I'm gonna have a really tough time waiting for this one, haha! I absolutely LOVE Manzanos, but I've never had a Manzano sauce. I'll let it go for at least 60 days though

:cheers:
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I make a Manzano and Passionfruit sauce  ;)
I'd love to send ya a bottle and get your opinion on it
(It's not straight manzano though, it also has;  MOA Scotch Bonnet peppers, Passion fruit, Shallots, Garlic, Ginger, Agave nectar, alderwood smoked sea Salt, and white wine Vinegar in it as well)
 
stickman said:
OOH, I'm a sucker for a good Manzano sauce! Good luck with this one Mike, I wanna know how it comes out. If you like it, let me know... I'd be interested in buying or trading for a bottle. Cheers!
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this offer goes to you as well Rick if it sounds like a sauce you might like i'd love to get your opinion on it 
 
MikeUSMC said:
Absolutely, Rick. Sounds like a plan!
:cheers:
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I want in on this traders club  :lol:
 
actually i just want to share my sauce with fellow lovers of Manzanos  :party:
 
I am just a hobby sauce maker at this point and make small batches, unfortunately I cannot at this time offer this as an open invitation to everyone 
That being said, i have 5 woozies left available from my last batch, so if any other extreme fans of MANZANOS are interested in trying and giving their opinion...
 
Saucy pics;
 
ndliDgV.jpg
 
Eb0Um6c.jpg

OG5Uis3.jpg

 
 
 
 
 
 
 
:cheers:
 
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Too much to quote, edit, insert funny jokes, etc. in your last post, GIP, but hell yeah! I'm in! :rofl:

My Manzano one just passed the 60 day mark a few days ago, but I'll probably let it run for 90. I've got a few others, started that same week (I believe), that I want to let run for 90 days, so I might as well just process them all at once. :party:

Either THP or 1010 sent me a bottle of (unlabeled) orange sauce recently, but I haven't gotten into it yet. I think Terry (in this thread maybe?) said he'd just processed a similar Orange Pubescens sauce recently. I wonder if that's it (?). Terry? ;)

Either way, sounds like a "Sauce Train" is gonna be leaving the station soon, haha! CHOO CHOOOOO!!!
 
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tctenten said:
That is going to be one nice ferment. I just bottled something similar, except I added the agave after fermentation.
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MikeUSMC said:
Either THP or 1010 sent me a bottle of (unlabeled) orange sauce recently, but I haven't gotten into it yet. I think Terry (in this thread maybe?) said he'd just processed a similar Orange Pubescens sauce recently. I wonder if that's it (?). Terry? ;)
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Sauce in question:
 
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The Hot Pepper said:
Must be TC
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MMMMMMM!!!!! SAUCE AND DRUGS!!! :rofl:


Hell yeah, that's from Terry. AWESOME sauce, all around! Smells fantastic: nice and fruity, but you can almost smell that sourish, fermented "tang."

Consistency is perfect too: sloooooooowly pours out of the bottle. A little chunky (which I like), but not so thick that it's a "plop" sauce. Nice and slow-flowing.

Taste: Terry, you knocked this shit outta the park, bro. I'll be happy if my Manzano one comes out half as good as this. Nice Manzano level burn with that apple/apricot taste, with juuuuuuust enough of the fermented tang coming through so it's not overpowering. Sweet up front, and a nice lingering heat on the back end.

Awesome job, Terry! Thanks again, brother!
 
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