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fermenting Questions on my Habanero ferment

chiltepin

chiltepin

Hello everyone,
 
I am following the Fermenting 101 thread.  Ninety days down the road with fermenting and now I want to start bottling my sauce.  I have a 225g Butch T mash and a 500g Habanero mash.  As I understand the instructions, I need to simmer the mash twice for about 45 minutes between after using a blender.  After simmering the 225g mash for about a 1/2 hour, I have figured out that I am going to simmer away any remaining juice left in the pot.  My larger batch of 500g seems to have enough pepper juice to complete the process.    Here are my questions:
 
  1. What to do with the 225g of mash?  Not much "pepper juice".
  2. Is the 500g Habanero mash looking okay?  It is darker colored in the top half of the jar and original orange in the bottom half. 
Thanks,  Jim
 
 
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Hey Eeeeeeee!
 
IMO:
 
225g butch t mash can be moved to fridge and spooned out for addition to other dishes as is.  I would not cook that down.  It's not that much and after cooking it *might* be one 5oz woozy.  Add a spoonful to a finished pot of beans or beef stew, or maybe a touch in a salad dressing or with a bit of ketchup for a meatloaf glaze.  It will keep for months sealed air tight in the fridge...
 
500g hab mash I would pull and process - bring original mash up to a simmer (45 mins is a guideline that applies mostly to larger batches but this would likely hit simmer at 15-20mins and be fine to mill then), food mill or strain, then take the leftover sauce and bring it up to temp (at least 200), taste/adjust seasonings and then hot fill your bottles.  You won't get all that much - maybe 2 woozys - but it's a first step into a big wide world.  You need to be sure you've brought the entire mash temp up to a slow boil to guarantee it won't continue to ferment after bottling.    
 
Good luck E!
 
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Ralphster,
 
As you correctly point out these were my first forays into pepper sauce, as you say first step into a big wide world.  Sounds like a good plan what you laid out. Thanks for the advice.
 
 
Jim
 
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Eeeeeeee! said:
Ralphster,
 
As you correctly point out these were my first forays into pepper sauce, as you say first step into a big wide world.  Sounds like a good plan what you laid out. Thanks for the advice.
 
 
Jim
Click to expand...
 
Each mash looks great.  It's common for glass jar mashes to get a bit darker up top.  You're well on your way Jim.  Let us know how they end up!  :)
 
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If you fear that you don't have enough liquid to process a mash, it's ok to add some to it whether it be water, fruit juice, liquor or whatever you think sounds good. This is also when to add back any sweetness you might feel it needs.

Cheers
 
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