fermenting Planning my First Fermentation - suggestions

[bparanoid]

First off a thank you to all the forum contributors..there is a wealth of great info here.
Unfortunately the more I read the more I find myself with information overload. My head hurts!
So I am looking for some suggestions from the veteran sauce makers for my first fermented sauce.

I know that sauces come down to personal preference but I would love to have a basic guide line for which I can tweak to my liking in the future. I have both Trinidad Scorpions and Ghost peppers awaiting my efforts so any help/suggestions would be great.

Questions:
- is it a good idea to mix scorpions and ghosts in the same sauce? I had tried them naturally and find they differ quite a bit
in flavor & bite.

- proportions. Peppers to Carrot to Onions to Garlic to Salt to fruits etc. I understand there is no fixed rule to the
proportions but a nice base line would go a long way..

- Agave Nectar. I plan on using some for my sauce as I enjoy the taste of extreme heat with sweet undertones. Should I
include some in the original mash prior to fermentation or should I hold off and add to taste prior to bottling.

Thanks

 

[RocketMan]

First off a thank you to all the forum contributors..there is a wealth of great info here.
Unfortunately the more I read the more I find myself with information overload. My head hurts!
So I am looking for some suggestions from the veteran sauce makers for my first fermented sauce.

I know that sauces come down to personal preference but I would love to have a basic guide line for which I can tweak to my liking in the future. I have both Trinidad Scorpions and Ghost peppers awaiting my efforts so any help/suggestions would be great.

Questions:
- is it a good idea to mix scorpions and ghosts in the same sauce? I had tried them naturally and find they differ quite a bit
in flavor & bite.

Purly personal taste. If your not sure try making 3 smaller mashes and do 1 of each alone and 1 mixed 50/50 and just see what you like.

- proportions. Peppers to Carrot to Onions to Garlic to Salt to fruits etc. I understand there is no fixed rule to the
proportions but a nice base line would go a long way..

I really don't look at proportions I go by feel. I know that really doesn't help but you can look at some of the other mashes on here and see what other's have used and then take and adjust it to the amount of peppers your using for your mash. My typically have 3 to 4 pounds of peppers to which I'll add a large, think softball, onion. 3 of 4 shredded big carrots, 5 or 6 cloves of garlic and go from there. Fruit, if you ferment it, it's not going to be sweet.

- Agave Nectar. I plan on using some for my sauce as I enjoy the taste of extreme heat with sweet undertones. Should I
include some in the original mash prior to fermentation or should I hold off and add to taste prior to bottling.

If you want it to be sweet, add it after the fermentation is done and you process the sauce.

Thanks

Welcome to theTHP, your now a member of the hottest site on the web. have fun making your mash and sauce and make sure you take lots of pics. We love out pepper shots.

Cheers,
RM