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fermenting Processing 14 month ferment

oldsalty

oldsalty

Alright Alright Alright!!!! Can take it no longer 14 months of pure pepper love!!!! This is hands down the best tasting ferment/sauce I've ever made can distinctly taste every ingredient just absolutely fantastic :)
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into food mill
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boil and blend
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into jars then rest in fridge a couple weeks then bottled and shipped to some lucky THP MEMBERS :)
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This was definitely worth the wait!!! So don't be shy give one ferment a nice long run Yyyeeeeeehhhhhhaaaaaaaa :)
 
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tctenten said:
Looks great Old Salty. Do you let it stay at room temp that whole time?
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No after about 4 months I put in my wine cooler for aging had to BURP it every few weeks just kept getting better!!! :) thanks brother!! :)
parker49 said:
Looks real good.  Much longer than i have been able to wait, good for you.  What were the ingredients?
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Caribbean reds onion garlic carrots Sun dried tomatoes total mash weighed 1456g white zin for brine 40g salt this one used starter from whitelab. CHEERS
 
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You're a patient man O.S, but to wait 14 months and then give some away to THP members. This shows just how generous and thoughtful of a person you are brother. I tip my hat to you kind sir, you truly are a gentleman.
 
Oh, by the way, the sauce looks and sounds like a winner. Looks very smooth, and the color is great!!
 
SmokenFire said:
 
Agreed!  I've got small bits of batches that are just about a year old but not a single batch has ever gone more than 5-6 months.
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I still have most of my very first batch, which would be more than two years old..........now if only I could figure out a way to get it out of the bottles. You see, sauce thickens as it cools, a lesson I learnt the hard way. 
 
 
SR.
 
 
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Shorerider said:
You're a patient man O.S, but to wait 14 months and then give some away to THP members. This shows just how generous and thoughtful of a person you are brother. I tip my hat to you kind sir, you truly are a gentleman.
 
Oh, by the way, the sauce looks and sounds like a winner. Looks very smooth, and the color is great!!
 

 
I still have most of my very first batch, which would be more than two years old..........now if only I could figure out a way to get it out of the bottles. You see, sauce thickens as it cools, a lesson I learnt the hard way. 
 
 2
SR.
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Thank You my Brother!!! :) And coming from someone as generous as yourself Shorerider is the highest compliment!! But I owe everything I make this year to all my friends at THP and they should share in the rewards!! :) Just trying to collect one big box of love to all my friends. Just gotta love this community!!

So be ready my friend and friends!!!!! :)
SmokenFire said:
Agreed!  I've got small bits of batches that are just about a year old but not a single batch has ever gone more than 5-6 months.
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Hahaha patients I've got and been this last year++, we've been learning and making sauces together since the beginning I took your patience with your sauces and just ran with it Brother!!!! :) it's been a blast so far!!
juanitos said:
that's some dedication right there
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Thanks juanitos!!!!! :) helps to have the support of members like you my friend!!!!!!
LUCKYDOG said:
looks great !! but man that is patience!! Its like waiting for Karma to kick ass for ya! Nice yeild and color :cheers:
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Hahaha yeah was waiting to open it one day and NNNNNNOOOOOOOOO disaster!!!!!! But guess karma figured I took a good enough beating for now!!! Lol but thanks LuckyDog!!!!
 
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