fermenting My 4 new ferments

[oldsalty]

Just finished these up here they are in order left to right.

1) red habs,Morugas,Fresno,red jalapenos,3 head's garlic,Sun dried tomatoes,red onion,carrots,salt, they all use whitelab for starter,and Riesling for brine.the habs and jalapeno, Fresno, were smoked for 5 1/2 hours with cherry and pecan wood.

2) blueberries,trini,Morugas,chocolate habs,reaper,juice from 2 mandarins,garlic,red onion,

3) Aji lemon,white bhut,yellow 7 pot, persimmon 7/8,sweet orange bells,mandarins,carrots,ginger,Fresno,lime,

4) Aji lemon,bhut,Yellow 7 pots,orange habs, pineapple fresh,mandarins juice,pulp,rind 5/6 total,garlic,ginger,red onion,Fresno,lime,sweet yellow bells,

I'd like to give a special thank you to ,SmokenFire,RocketMan,Wicked Mike,DownRiver, for there help with using citrus rind,and persimmon, I've never seen a persimmon before never mind used one they are fantastic!! thank you brothers !!!!!!!!!!
Thanks smoke for the persimmon bread recipe will post pics!! And thanks Mike you peppers were amazing blew the top of my head off, lol.
THP MEMBERS ROCK!!!
Single pics in same order.

 

[2Goats]

Yowza, those look amazing!

 

[pepperguy1]

Man,those look so good.

 

[winland]

Those look like pure "money".  

 

[Wicked Mike]

Nothing like seeing someone enjoy something you grew with your own hands! How long are you planning on letting 'em run?
 
You've inspired me, man. I've never incorporated wine into a ferment. Find myself wondering if beer would work as well.

 

[Peter S]

Man, that looks awesome. 

 

[SmokenFire]

Wow.  Just great.  Really kickass out there flavor combinations OS!  Can't wait to see how these turn out.  #'s 2 & 3 especially.  

 

[SavinaRed]

Very creative there OS hope they turn out great !!!

 

[oldsalty]

Nothing like seeing someone enjoy something you grew with your own hands! How long are you planning on letting 'em run?
 
You've inspired me, man. I've never incorporated wine into a ferment. Find myself wondering if beer would work as well.[/quote
Thanks Mike! Not sure about beer other than for drinking! But the wine works great! Can't take credit though JamesN taught me the wine trick never had a problem Kahm yeast or nasties thanks JamesN.
At least 90 days to 6 months. For run times.
Thanks again for all those peppers they really kicked up my ferments!!
CHEERS

Wow.  Just great.  Really kickass out there flavor combinations OS!  Can't wait to see how these turn out.  #'s 2 & 3 especially.

Thanks brother!! Can't wait to try persimmon ferment crazy man Crazy!! And the blueberry going to be insane the all smelled fantastic just mash alone!! Thanks for the advice again. Remember you got some sauce coming your way!!
CHEERS

 

[sirhc76]

Asian Persimmon ?  You know I was wondering how persimmons would be in a ferment.  I kept walking past then in the fruit section, picking them up and putting them back on the shelf.  When I was a kid we had an Asian tree in the yard and we ate the hell out of those things.  We also have them growing native in Texas, much smaller fruit although when ripe they make great preserves.  I've jumped on the golden raisin bandwagon and every ferment I've used them in as the only "fruit" seem to smell amazing.

 

[Scorched]

Those look and sound fantastic! The waiting is going to be the horrible part

 

[Roguejim]

Nothing like seeing someone enjoy something you grew with your own hands! How long are you planning on letting 'em run?
 
You've inspired me, man. I've never incorporated wine into a ferment. Find myself wondering if beer would work as well.[/quote
Thanks Mike! Not sure about beer other than for drinking! But the wine works great! Can't take credit though JamesN taught me the wine trick never had a problem Kahm yeast or nasties thanks JamesN.
At least 90 days to 6 months. For run times.
Thanks again for all those peppers they really kicked up my ferments!!
CHEERS
Thanks brother!! Can't wait to try persimmon ferment crazy man Crazy!! And the blueberry going to be insane the all smelled fantastic just mash alone!! Thanks for the advice again. Remember you got some sauce coming your way!!
CHEERS

Alright, I have to ask...I understand about the wine/kham yeast connection.  But, do I want my sauce to have a wine flavor??  How dominant is the wine addition to the sauce flavor?  All those sauces look wild, but, being a total greenhorn to this fermenting business, I wonder about all the various ingredients and the flavors they will impart.  In the end, I guess there's only one way to find out.

 

[tctenten]

Nice Salty. They look great and it will be interesting to see how they turn out.

 

[oldsalty]

Alright, I have to ask...I understand about the wine/kham yeast connection.  But, do I want my sauce to have a wine flavor??  How dominant is the wine addition to the sauce flavor?  All those sauces look wild, but, being a total greenhorn to this fermenting business, I wonder about all the various ingredients and the flavors they will impart.  In the end, I guess there's only one way to find out.

Hey Roguejim I felt the same way when I first tried it hoping it wouldn't taste like alcohol! But you should use sweet wines and you will not taste a thing no alcohol flavor just peppers peppers peppers!!
I love this technique and will never try any other way! If It Ain't Broke don't fix it
I just had a fishing buddy over brought me a ton of shrimp. Had some of my Hab ferment processed batch.
Went out of his mind !! Won't leave me alone wants a bottle so bad already gave one to his wife to give him for Christmas lol she doesn't trust him said he'd eat the whole thing the day I handed it to him

Just give it a go if you need amounts pm me or any of the fermentation crew we're here for you!!!
You won't regret it I'm hooked on fermenting for life lol
CHEERS

Asian Persimmon ?  You know I was wondering how persimmons would be in a ferment.  I kept walking past then in the fruit section, picking them up and putting them back on the shelf.  When I was a kid we had an Asian tree in the yard and we ate the hell out of those things.  We also have them growing native in Texas, much smaller fruit although when ripe they make great preserves.  I've jumped on the golden raisin bandwagon and every ferment I've used them in as the only "fruit" seem to smell amazing.

Oh yeah that's RocketMans go to for his jerk sauce, when it comes to fermenting he's the man!!!
Will keep you updated on the persimmon let you know how it comes out. The one I tried was amazing, sweet fruity very nice I'm excited for the end result
CHEERS

 

[Roguejim]

Hey Roguejim I felt the same way when I first tried it hoping it wouldn't taste like alcohol! But you should use sweet wines and you will not taste a thing no alcohol flavor just peppers peppers peppers!!
I love this technique and will never try any other way! If It Ain't Broke don't fix it
I just had a fishing buddy over brought me a ton of shrimp. Had some of my Hab ferment processed batch.
Went out of his mind !! Won't leave me alone wants a bottle so bad already gave one to his wife to give him for Christmas lol she doesn't trust him said he'd eat the whole thing the day I handed it to him
Just give it a go if you need amounts pm me or any of the fermentation crew we're here for you!!!
You won't regret it I'm hooked on fermenting for life lol
CHEERS
Oh yeah that's RocketMans go to for his jerk sauce, when it comes to fermenting he's the man!!!
Will keep you updated on the persimmon let you know how it comes out. The one I tried was amazing, sweet fruity very nice I'm excited for the end result
CHEERS

Alright, fair enough. I want to start another ferment in about another week. I'll go the wine route, and will be PM-ing you about it. Thanks.

 

[Downriver]

...
1) red habs,Morugas,Fresno,red jalapenos,3 head's garlic,Sun dried tomatoes,red onion,carrots,salt, they all use whitelab for starter,and Riesling for brine.the habs and jalapeno, Fresno, were smoked for 5 1/2 hours with cherry and pecan wood.
...

 
They all look great os.
 
I did notice that #1 here doesn't list a fruit, like #2, #3 and #4. Is the wine the primary "sugar" source in this one?
 
Looking forward to progress pics.

 

[oldsalty]

They all look great os.
 
I did notice that #1 here doesn't list a fruit, like #2, #3 and #4. Is the wine the primary "sugar" source in this one?
 
Looking forward to progress pics.

Yes the wine does help as well as the Sun dried tomatoes and I forgot to list a couple sweet red bells good catch DownRiver!
I also use whitelab for my starter works amazing and there is sugar in your hot peppers as well lots of red peppers even hot have great sugar content
CHEERS

Also would like to add all four ferments are just starting to bubble. #1 started first ,go figure, then #3,4,2 weird not the order they'd start letting them run in the dark will check later post some updates and pics!