fermenting Second Ferment

[Deschet]

Reapers, Chocolate Habs, Fatalii and Ghost peppers.

Put about a tablespoon for about two cups. Tasted it. Yep... salty. I did a rougher chop this time around as my blender, measuring cups and what not are in moving boxes.

It's now sitting in a cabinet. I will resist the urge to open this one until Thanksgiving. I think I'll blend it super-fine with vinegar in the Ninja and try dumping it into woozies.

Wish me luck.

Day One:

 

[Hawaiianero]

Nice mix of heat and flavors.
Good luck

 

[oldsalty]

Looks good!! Larger size mash. Make sure it's in a bowl looks like you might get some overflow. keep us posted. Nice combo. Should have some serious heat!

 

[Deschet]

Good call on the bowl.
Already seeing some bubbling at the top. Going to go the distance with this one.

 

[oldsalty]

Good call on the bowl. Already seeing some bubbling at the top. Going to go the distance with this one.

Nice how long you gonna let it run?

 

[Deschet]

Shooting for Halloween. Or until it stops.

 

[CelticFarmer]

I did a 90 day and it was a tough wait. I second that bowl recommendation. I usually leave 1.5" head gap to keep it from spilling over. I've also moved to 5L jars for fermenting since my harvests are so large, which gives me ample room for rough chopped by knife, fine chop via machine and rough chop via machine. I've found that it ferments faster with fine chop in the middle of the rough chop layers.

Can't wait to see your progress.

 

[Deschet]

Looks like it's stopped. I cut it up too thick. I shredded the third ferment in the Ninja. That one started bubbling day 2.

 

[matew90]

HI, I put on ferment mash with next recipe:
700 g RED SAVINA PEPPER
700 g SCOTCH BONNET
500 g cayenne pepper
4 cloves garlic
2 carrots
2 large onion
100 g of salt (4 % brine)
teaspoon of sugar 
teaspoon of lime juice
 
I JUST MASH EVERYTHING AND PUT A LITTLE BIT WATER , ADD SALT and sugar and lime juice for PH
 
question(s):  1. Can I put anykind of salt or is some special salt better??(where can i find some link))
                     2.Can some of this ingridients slow down the fermentation process
                     3.I add sugar cause i saw it in one recipe, does it have some other purpose then taste ?

As you can see i didnt add much water  i will add vinegar later

 

[matew90]

GUYS:
In which situation is more likely to get mold ??
1. Situation when i mash my chillies in food procesor ,add salt and lemon juice for ph and put it in jar and cover with cheesecloth or..
2. Sitution when i chop my peppers and submerge it in brine and i put it in jar with airlock ??