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fermenting Nine month ferment complete

AldenMiller

AldenMiller

I am a proud papa.  This was the ferment I started last December.  Straight super hots and toasted oak cubes.  I added a small amount of white vinegar, water, and some cane sugar to finish it off.  I ended up with eight bottles of this stuff and man is it hot!  Tastes similar to Tabasco but after a whole bottle of steroids.
 
-Alden
 
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Congrats Alden looks beautiful got any bottle shots? And i'm with brother hogleg did the cubes add any flavor. might need a few more weeks after processing for those notes to move to the front. keep us posted Brother and don't forget the cigars Papa haha
 
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Good looking sauce, but I have to ask, whats the reason for the fermentation? I assume that it adds a unique flavor? I am new to sauce making, so please pardon my ignorance...

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Fermentation does create a different flavor. Tabasco brand sauce for instance is fermented for a long time. What i like about fermented sauce is the production of lactic acid during the ferment. Lactic acid is what gives good sauerkraut its "tang". It does not have the same kind of bite as vinegar and it also has health benefits if uncooked. Ferments (lactobacillus) will eat up sugars and convert them to lactic acid. Bad bacteria have a hard time surviving in a high acid environment.
 
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