fermenting MikeUSMC's Ferments (pic heavy)

[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!

 

[MikeUSMC]

Which pic? The (last) one that looks like it's gonna blow up?

 

[tctenten]

Yes

 

[MikeUSMC]

In your pic where the mash is above the brine, do you ever have issues after fermentation is done?

No, I didn't have any problems with that one. That just "took off" late. I made that one in the late Fall (around harvest time), and couldn't get it to slow down once it got going. I cleaned it all up, then put it out in the garage (about 45*) for a few days, then it went along like a normal ferment. Let it run its course (60 or 90 days) and everything turned out fine. Tasted like shit though, and I couldn't "fix" it, so I chucked it. It didn't "go bad," I just think that the peaches weren't a good idea for flavor in a ferment.

If I were to add peaches in the future, I'd add them at fresh, at processing time (post ferment)

 

[MikeUSMC]

I feel like I'm still not answering your question though, lol

 

[MikeUSMC]

Wait... I think I get it now, haha

That ferment eventually settled down, and I put cabbage leaves (back) in. The first one I've done with no weights/cabbage is my recent manzano one. There's chunks floating right at the top of the brine, with no mold/yeast issues. I think that has to do with me going heavy on the probiotic powder though. Get those suckers cranking, and chomping down on the sugars ASAP. That way, the oxygen gets pushed out of the jar that much faster, before the "nasties" show up

 

[Mr.CtChilihead]

So, what's crackin', Walt?! 

I've got three going right now, two weeks today...Jays peach ghost scorpions and pineapple in two jars with a Riesling brine..And lantern habs with a bunch of garlic and some onion and yellow bell pepper in a typical salt brine, I used some starter in both, I got a two questions for ya..I'm using air locks filled with vodka..I had a little bit of brine get in the vodka..Just enough to discolor the vodka.I think I'm safer to not to disturb it your thoughts?.The other is I had a few very small pieces of pineapple surface in both jars past my weights..Their is nothing growing and they look fine.Again I don't think I should disturb it.Your thoughts? And hows the back doing?

 

[tctenten]

Ok Mike, here are some pics

This is the full lineup aging.

From left to right

The last of last years pickles, #2, #4, #5, & #6 just joined them tonight.

Close up of #2 & #4

What is in them

Here is 5 & 6

What is in them

6 is interesting because I left them whole and the color of the brine was different.


If you are wondering where #3 is...just check your fridge. 7 & 8 are currently fermenting.

 

[MikeUSMC]

I've got three going right now, two weeks today...Jays peach ghost scorpions and pineapple in two jars with a Riesling brine..And lantern habs with a bunch of garlic and some onion and yellow bell pepper in a typical salt brine

Awesome! They all sound like they'll be great! How long you gonna let 'em run?

I got a two questions for ya. I had a little bit of brine get in the vodka. I think I'm safer to not to disturb it your thoughts?

The other is I had a few very small pieces of pineapple surface in both jars past my weights..Their is nothing growing and they look fine.Again I don't think I should disturb it.Your thoughts?

Brine in vodka: I think you're fine. It's just a liquid to form a barrier between the contents of the jar and the outside world I wouldn't worry about it at all. It's gonna evaporate (slowly) over time, and you'll have to periodically top it off anyway. Make sure you check the liquid levels in the airlocks every so often; you don't want them completely drying out!

Chunks above brine: Again, I wouldn't worry about it. Happens to me a lot too. As long as the oxygen is getting pushed out of the jar through the airlock, I don't think you'll have any problems. That, and pineapple is pretty acidic on its own

Someone (more knowledgeable than me) told me that if you're using airlocks, cabbage leaves or weights might be overkill. Using both is kinda like having a "second line of defense" to keep it anaerobic in the jar. The airlock *should* do that job on its own. I think weights/cheesecloth bags/etc. are more important if you're doing an "open" or "wild" ferment, and collecting the good bacteria from the air. That process can absolutely be done, but truth be told, it scares the crap outta me Better safe than sorry, I say

And hows the back doing?

The back's doing pretty good, all things considered. Thanks, man! I'm still waiting for worker's comp to send me a "bone stimulator" to really get the actual bone fusion going in high gear, but they're breaking my balls about being a smoker (apparently smoking slows down the healing process). I get it, Doc. It's bad for you. My take on it is: My 3 kids are home with me all day now since school's out for the Summer. You're lucky that's ALL I'm doing. Just be happy I'm already off the pills

 

[MikeUSMC]

Ok Mike, here are some pics

Looking good, 1010! Now, I've got a couple questions for YOU Where the hell did the brine go? Particularly in #2 and #4? It just seems so thick! Like I could take some out with an ice cream scooper and mold it into a ball

HM01 seems to do his the same way. Check out the pic in his thread, trying to dump it out of the jar:
http://thehotpepper.com/topic/63716-gooooooooood-shit/?p=1439267

I'm not saying there's anything wrong with that! Mine are just much "looser" in the jar, kinda like a runny salsa, much closer to your #5. You guys must pulse yours in the food processor much longer than I do. I try to leave mine in 1/4" chunks so the pieces move around freely in the brine. Maybe I just use more brine than you guys (?). You guys don't have any problems freeing up the air bubbles in the bottom of the jar? I like to leave mine loose so I can ratchet the jar back and forth like one of those Chinese drum toys The bubbles at the bottom rise right to the top that way, and displace the oxygen


Do you strain out the brine before it goes into the fridge, or does it just get absorbed?

If you are wondering where #3 is...just check your fridge.

I think you mean, "Check your belly."
I literally just "sipped" on that bottle all day. No food with it, haha! It's like 3/4 gone already

 

[Mr.CtChilihead]

Thanks Mike..I'm also scared of getting someone sick, so over kill is good.If I remembered I would have used cabbage with the weights and airlock.Going for 90 days or so..I can see me needing more airlocks soon..
 
My Doc is always suggesting how I could live healthier..I would love to know his vices..But seems to me smoker or not you deserve the same treatment as a non smoker..It isn't like you had a lung transplant and continue smoking..
 

 

[MikeUSMC]

If I remembered I would have used cabbage with the weights and airlock.Going for 90 days or so..I can see me needing more airlocks soon.. 

That's great to hear, Walt! I can't wait to see what else you get going. Cabbage leaves are great because they're so cheap and (*I believe*) they have natural antibacterial properties that'll deter yeast or mold from growing

 

[tctenten]

Looking good, 1010! Now, I've got a couple questions for YOU Where the hell did the brine go? Particularly in #2 and #4? It just seems so thick! Like I could take some out with an ice cream scooper and mold it into a ball

HM01 seems to do his the same way. Check out the pic in his thread, trying to dump it out of the jar:
http://thehotpepper.com/topic/63716-gooooooooood-shit/?p=1439267

I'm not saying there's anything wrong with that! Mine are just much "looser" in the jar, kinda like a runny salsa, much closer to your #5. You guys must pulse yours in the food processor much longer than I do. I try to leave mine in 1/4" chunks so the pieces move around freely in the brine. Maybe I just use more brine than you guys (?). You guys don't have any problems freeing up the air bubbles in the bottom of the jar? I like to leave mine loose so I can ratchet the jar back and forth like one of those Chinese drum toys The bubbles at the bottom rise right to the top that way, and displace the oxygen


Do you strain out the brine before it goes into the fridge, or does it just get absorbed?

I think you mean, "Check your belly."
I literally just "sipped" on that bottle all day. No food with it, haha! It's like 3/4 gone already

 
 
Yes about the fine chop.  I almost puree some and it usually creates some liquid.  I generally do not add brine.  I probably will to introduce different flavors as I go.   I have decided that I am not going to process anymore of these until I need hot sauce.  With my current stock levels it could be years….
 
One of the better flavored hot sauces I have had from members here is from Rich(thepepperguru).  He sent me some sauce that was mad with peppers that were aged since 2009.  

 

[tctenten]

Ok. Here are the last two. I decided to cap em and put them in the fridge

Sorry for the hijack, but hopefully the pics help others.

 

[MikeUSMC]

Nice, Terry! #7 & 8 look like winners too!

Yes about the fine chop.  I almost puree some and it usually creates some liquid.  I generally do not add brine

 You don't have any trouble freeing up the big air pockets that form in the very bottom? I'm sure it's wetter than it looks in the pics. It just looks so "pasty" to me, haha

Sorry for the hijack, but hopefully the pics help others.

No worries at all, man. Post away! I love seeing pics

All of your contributing to this is getting me itching to start processing all of mine early

 

[tctenten]

So far I have not had any issues with that.

 

[MikeUSMC]

Photobucket is finally "allowing" me to access some of MY pics. Gonna dump 'em here.

A couple of these are some older ones I've made.

This was the second ferment I ever made. Came out pretty good
-Caribbean Red Habs (20-30 maybe?)
-1/2 of a yellow sweet onion
-1/2 dozen baby carrots
-1/2 head of garlic
-sea salt
-White Zinfandel brine
-powdered probiotic starter

I highly recommend NOT buying/using these style caps! They're a total PITA to get off, haha. I was lucky I didn't crack the jar

-White Bhuts
-Macintosh apples
-pears
-parsnips
-white onion
-fresh garlic
-fresh ginger
-white sugar
-agave nectar
-sea salt
-powdered LB starter
-white wine brine

-Jay's Peach Ghost Scorpions
-fresh peaches
-orange bell peppers
-brown sugar
-agave nectar
-fresh garlic
-fresh ginger
-powdered probiotic starter
-white wine brine
This thing did nothing for a month, then took off like a bat out of hell

 

[MikeUSMC]

Some of my current ones going right now.

Blueberry/Pineapple Chipotle ferment:
-Blueberries
-pineapple
-dried chipotle, Ancho, and Pasilla Negro chiles (rehydrated in Moscato wine)
-Cappuccino Scotch Bonnets
-golden raisins
-sweet potato (binder/thickener)
-sweet onion
-fresh garlic
-brown sugar
-fresh ginger root
-ground cumin
-splash of molasses
-black Hawaiian salt
-Moscato wine brine
-probiotic powder starter

My "Original Recipe"

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

Bajan Mustard Pepper Sauce
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

"Toro Verde"

Another batch of my Original Recipe (left)
First stab at this next one: Black Cherry Bourbon Vanilla (right)

Made with smoked Cappuccino Scotch Bonnets (soaked in bourbon), black cherries, a few red bells, onion, smoked garlic, agave nectar, brown sugar, and sea salt. Gonna add the vanilla at processing

Family photo

I'm really hoping to start processing these next week. A lot of them are about to hit the 90 day mark, some almost 120 days. I'm gonna have to check my woozy bottle stock


Random bottling porn

And another label from a sauce I made last year

My kid's laptop shit the bed. It's at a repair shop right now. Gotta start working on some new labels for these bad boys!

Thanks for looking

 

[Crispee-FL]

Awesome stuff Mike! Love to try some.

 

[Walchit]

"The first hit's free, kid....."

Next time you beep me, you better have 20 G!

 

[danmurphysays]

Photobucket is finally "allowing" me to access some of MY pics. Gonna dump 'em here.

A couple of these are some older ones I've made.

This was the second ferment I ever made. Came out pretty good
-Caribbean Red Habs (20-30 maybe?)
-1/2 of a yellow sweet onion
-1/2 dozen baby carrots
-1/2 head of garlic
-sea salt
-White Zinfandel brine
-powdered probiotic starter

IMG_4611.JPG

IMG_4612.JPG

IMG_4613.JPG
I highly recommend NOT buying/using these style caps! They're a total PITA to get off, haha. I was lucky I didn't crack the jar

IMG_4616.JPG

IMG_4617.JPG

IMG_4618.JPG




-White Bhuts
-Macintosh apples
-pears
-parsnips
-white onion
-fresh garlic
-fresh ginger
-white sugar
-agave nectar
-sea salt
-powdered LB starter
-white wine brine

IMG_4607.JPG

IMG_4606.JPG




-Jay's Peach Ghost Scorpions
-fresh peaches
-orange bell peppers
-brown sugar
-agave nectar
-fresh garlic
-fresh ginger
-powdered probiotic starter
-white wine brine
This thing did nothing for a month, then took off like a bat out of hell

IMG_4604.JPG

IMG_4605.JPG

nice with the chain whip lol - lots of sauces going!


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