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Second round

R

rhm3769

Until I get around to starting my plants for this year, I started two small batches.... In pint mason jars.... Divided half a lb of Habs, some garlic, about a clove in each, some onion and a grape plus light corn syrup and a bit of salt.... Topped it off with water.... Been going about a week....

One is extremely active, you can watch it bubbling while the other is somewhat slower.... Honna let the slower one go longer since it'll take me a bitto work through the first one in a month....
 
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They're still sitting around....  Thinking about processing them this weekend if I find the time....  Probably a bad thing, but I added a dried bhut to one of the jars almost a month ago with no visible ill effects so far.  
The jar without the bhut has turned somewhat dark but the habs in the bhut jar are still a bright orange, not sure if that will make a difference or not....
 
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When they slow down like that it means the most all of the readily available sugars have been consumed and now they're working on the ones that are a little harder to get to. When it starts to darken like that it's starting to mellow out some or aging a bit. Should be good.
 
I don't like opening a jar once the fermentation starts and the Co2 layer has build up. Too many chances that some nasties can get in and ruin a good mash. You could always add the dehydrated Bhut when you process the sauce.
 
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Got one blended, boiling right now for 10 minutes.... adding lime juice, vinegar and garlic as its boiling before a final blend....

Added a bit of black pepper, paprika and cinnamon for color, mostly.... letting it cool a bit before final blend.... my blender doesn't open on top, so I don't want to risk the pressure build up blending hot in a closed container....
Its one of those single serving smoothie blender things where the container doubles as the cup....
Interesting.... the hab only sauce is darker than the other, thicker becauee of the blend, boil, blend even with the vinegar and lime juice added.... abd it filled the jar to the same level.... pretty sure its the cinnamon clashing in the flavor.... no where near as "warm" as I had hoped.... the one with the added bhut, I didnt cook and I nly added garlic and line juice.... the grapes I added at the start are heavy in the hab/bhut sauce.... ill let them sit in the fridge over night and see if they change any....

If not, they won't go to waste, they're at least hot enough to be able to add into stuff thatll mask the tastes at least....

The hab/bhut sauce is definitely different as far as heat.... its not up front, similar to the other one, just enough that yiu can detect some heat, and later you feel a stronger but still tolerable lingering heat.... and the hab/bhut sauce is brightwr....
 
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Orange habs and grape juice for color comparison.... the one on the right has a dried bhut and is a brighter shade than the hab only on the left, although I'm not sure how much it shows in the picture....
20130622_164237.jpg
 
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Good news, the hab/bhut sauce is awesome mixed in soups.... the taste I was finding that I didnt like is covered enough.... two sppons of of it in a can of soup and its got a noticeable heat.... after the first bite, was doubting I'd be able to comfortably finish the bowl.... the heat doesn't build the more you eat, it stays at a constant level....

Edit: spkoe too soon.... still tolerable, but there is a more noticeable burn, especially on the lips, the more you eat and it starts slowly, after the strong hit from the first bite.
 
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So the bitterness of the hab/bhut sauce subsided alittle after 48 hours in the fridge.... had it on some baked "italian" pork chops and steamed vegetables, i thought it went pretty well together....
 
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