fermenting My first Fermented Sauce

[bparanoid]

Well I did it!
A big thanks to this community for the wealth of knowledge and hand holding. I did a lot of reading/re-reading and I was so overwhelmed with the information and different recipes that I eventually came to the realization that I was over thinking it and just decided to mash away.

Now on to the pics....I know you like them so I took photos of everything.

1lbs of Trinidad Scorpions
+
1lbs of Ghost's

Dinner is served! All mashed up in the food processor.

3 nice sized carrots - mashed

2 red onions - mashed

1 head of garlic - mashed

1/2 cup of whey

2 tblsp of Agave Nectar
+
2 cups of water
+
2 tblsp of Kosher Salt

all jarred up with airlock

Now wait 90 days and read some more of this great Forum!!!!!

 

[jedisushi06]

looks good. Hope it works out for you! I'm at 90 days on mine on Nov 23. I need one of those pressure release things that you have on yours.

 

[RocketMan]

Looks good bp and sounds hot. Good set up with the airlock but you might get a little leakage as the jar is kind of full so you might want to put something under it just in case. You can probably let it go for 45 days and be good. I only go 90 days on the mashes that have a lot of sugars in it. for instance my Jamaica Me Hot has like a box of golden raisins, ginger, sweet potato, and such in it so there's alot of sugars in there and it needs the extra time to ferment. There's no problem with letting it go that long though, if you can resist that long

The only thing I'd question is did yo sanitize the jar, lid, etc... before filling it? Hate to see that good looking mash get ruined.

Cheers,
RM

 

[bparanoid]

looks good. Hope it works out for you! I'm at 90 days on mine on Nov 23. I need one of those pressure release things that you have on yours.

I'm jealous I have another pound or so in the freezer that I may just do a cooked sauce with to hold me over. Any simply recipes?it

Looks good bp and sounds hot. Good set up with the airlock but you might get a little leakage as the jar is kind of full so you might want to put something under it just in case. You can probably let it go for 45 days and be good. I only go 90 days on the mashes that have a lot of sugars in it. for instance my Jamaica Me Hot has like a box of golden raisins, ginger, sweet potato, and such in it so there's alot of sugars in there and it needs the extra time to ferment. There's no problem with letting it go that long though, if you can resist that long

The only thing I'd question is did yo sanitize the jar, lid, etc... before filling it? Hate to see that good looking mash get ruined.

Cheers,
RM

Thanks RM, your info was key to get me started with it.
Yes, I have the Jar siting on my water heater with a big bowl underneath for a catch-pan. MDW sanitized the Jar and Lid in a water/bleach bath for 1/2 hour then rinsed...now you got me paranoid again

 

[RocketMan]

No worries, sou Ds like you have it covered

 

[Peppernator]

Looks very good, professional. I have a crock going about 3 weeks now which is my first pepper mash but since my woozies came today and I have a mess of peppers from the gardens, I will be making a cooked batch tomorrow.

Jedi, you can get those airlocks about a buck or so each from www.williamsbrewing.com and the rubber corks. S-shaped or 3 piece, 3 piece are easier to clean. I also see them at Chucks liquors in Bowling green, if you have a wine and beer shop they have them.

 

[bparanoid]

Well I woke up this morning to my new ritual of checking the progress of my sauce and sure enough the sauce has started to overflow the from the jar. I cleaned out the overflow bowl but now I am worried that this might be a ticking time bomb.

I was thinking of drawing out some of the liquid from the bottom of the jar with a turkey baster.

RM..any thoughts?

 

[RocketMan]

Well I woke up this morning to my new ritual of checking the progress of my sauce and sure enough the sauce has started to overflow the from the jar. I cleaned out the overflow bowl but now I am worried that this might be a ticking time bomb.

I was thinking of drawing out some of the liquid from the bottom of the jar with a turkey baster.

RM..any thoughts?

Yep,

1. Welcome to the exciting world of fermenting peppers. It keeps us on our toes, mostly looking to see how much of a mess we have to clean up today

2. Do not open the jar! A layer of CO2 develops at the top which seperates the mash from the air and helps protect it from nasties, which need O2 not CO2 to grow. If you have to remove the airlock find something to cover the hole with while you clean it out if you don't have another one to put in. You want to preserve the CO2 as much as possible.

3. Looks like it's doing real good and your at just about the right temp.

Cheers,
RM

 

[Stefan_W]

I love how this looks. I think I'm going to give fermenting peppers a try next year.

 

[jedisushi06]

Looks very good, professional. I have a crock going about 3 weeks now which is my first pepper mash but since my woozies came today and I have a mess of peppers from the gardens, I will be making a cooked batch tomorrow.

Jedi, you can get those airlocks about a buck or so each from www.williamsbrewing.com and the rubber corks. S-shaped or 3 piece, 3 piece are easier to clean. I also see them at Chucks liquors in Bowling green, if you have a wine and beer shop they have them.

Cool i found one of that site. Thanks a bunch. Smoochie Boochies.

 

[PIC 1]

<p>

Well I woke up this morning to my new ritual of checking the progress of my sauce and sure enough the sauce has started to overflow the from the jar. I cleaned out the overflow bowl but now I am worried that this might be a ticking time bomb.

I was thinking of drawing out some of the liquid from the bottom of the jar with a turkey baster.

RM..any thoughts?

Wowie......that mash is airborne, I see you used 2 cups of water. With that amount and the additional extracted liquid caused by the salt you're ending up with a brine. I'm not sure thats the direction you're shooting for. I agree on what RM expressed, by no means take the lock out, or as I read some do take the lid off for a sniff.' Normally with a starter, a combo of fresh peppers and the correct amount of salt...(I also add evaporated cane juice) all muddled in the bottom of the container should provide enough drawn liquid without the addition of excess water. The liquid will automatically pool up on the top. Some folks feel the need to cover the ingredients in water to help prevent "surface mold". Thats not completely necessary. The "Lack" of "O" (oxygen) is more benificial when it comes to having a successful ferment. Thats where the air lock comes in handy, it burps out the oxygen creating a healthy envirement of CO2. As RM states you do need the CO2 to form the protective layer between the ferment and the air lock liquid. Your ferment will eventually separate and float down and about. The liquid will remain...and then some. Let the ferment run as long as you can. The flavors will mellow but the heat will remain pungent.Keep us posted with the results

 

[bparanoid]

Update. things seem to have settled down a bit. I whacked the side of the Jar a few times and the mash started to slide down.

They jar is fairly large and the two cups of water barely covered the mash with liquid. If I recall correctly the two cups of water was a recommendation that I read somewhere here.
??? who knows.
If the end result is not as thick as I prefer can I just not simmer it over heat to reduce it some?

 

[bparanoid]

It's now been 60 days since I started the fermentation and the 5oz woozies, ph meter and any day now, thanks to Salsalady, the shrink bands will arrive.

Looks like I will start bottling this weekend.

One thing I would like to get some input on is I have started to notice some darker discoloration at the top of the sauce and it is working its way down. It has progressed gradually in the past couple of weeks.

What say you...normal?

 

[RocketMan]

I have seen that in some of my 90 day batches but have never found any reason for it other than to say it's aging some. So long and the fermentation has proceeded properly and the mash doesn't smell like the trash bin behind a Greasy Spoon you should be golden.

 

[WalkGood]

bparanoid, nice job and pics ... enjoyed the read and good luck with your sauce