fermenting Spices in hot sauce ferment?

[JohnsMyName]

How do you all feel about spices in your ferments?
 
I have a couple pounds of orange habs I was thinking about doing with mango cinnamon/allspice/clove mix? I'm thinking go really light on the spices as they will probably give off a ton of flavor in liquid. I'm looking for an almost indiscernible spice flavor in back end to give depth.
 
Here's what I'm thinking:
 
1 lb orange habanero
1/2 sweet onion
1 meduim carrot
2 orange bell peppers
4-5 large cloves garlic
1 medium mango
2 allspice berries
2 cloves
1 small sliver of cinnamon stick
3% pink sea salt
cover with white whine
 
Thoughts?
 
 
ETA: Maybe omit the spices in the ferment and at to sauce when I cook it before bottling would be better.

 

[wayright]

Sounds like you are looking for jerk
 
lose the cloves add some thyme
 

Kevin

 

[JohnsMyName]

That does sound nice!

 

[RocketMan]

Put the spices in there, you'll be fine. I put fresh sage, which has anti microbial properties in one of my fall sauces and it ferments fine.

So, go for it!

 

[JohnsMyName]

Thanks RM.

 

[hogleg]

Glad you brought this up. I was wondering about adding a bay leaf or Mexican oregano to a ferment? 

 

[Idiot Piquant]

"Mexican" "Oregano"

Lulz.

 

[salsalady]

Should white wine be added for the ferment?  I know vinegar shouldn't be used, but I can't remember about wine.  Whining is fine...I remember that much!     Someone know???

 

[wayright]

Should white wine be added for the ferment?  I know vinegar shouldn't be used, but I can't remember about wine.  Whining is fine...I remember that much!     Someone know???

I was thinking the same,,this is my first year doing ferments, but vinegar defeats the purpose anyway,,and wont let it ferment
 
Kevin

 

[JohnsMyName]

Vinegar, no

Wine, YES

Sweet wines do well to boost sugars and feed good fermentations. Riesling, Muscato and the dreaded White Zinfandel!

 

[RocketMan]

Should white wine be added for the ferment?  I know vinegar shouldn't be used, but I can't remember about wine.  Whining is fine...I remember that much!     Someone know???

 
I've seen a lot of ferments on here lately where they're using wine in lue of brine. Having never done it myself I cant speak from experience. It seems though that most of them were successful and I think the alcohol will do the same as the brine to keep the nasties at bay till the lacto takes hold and the alcohol evaporates. 

 

[oldsalty]

All my ferments use zin and I've never even experienced Kahm yeast. And I use a lot less salt!

 

[parker49]

All my ferments use zin and I've never even experienced Kahm yeast. And I use a lot less salt!

 
i am wanting to try wine in my next ferment since i have heard you and others say how much they like doing it, how much salt do you use and do you make a brine or just add salt and blend? How much wine?

 

[JohnsMyName]

I just started making sauce, but I'm doing 2-3% salt by weight and enough wine to cover packed mash by 1/2-1".

 

[RocketMan]

I wouldn't use any salt if your going to use wine in stead of brine.

 

[JohnsMyName]

I wouldn't use any salt if your going to use wine in stead of brine.

Why, will it slow fermentation too much? What about a low solution like 2%? My ferments seem pretty happy that way.

 

[salsalady]

YAY- WINE!
 
 
Oh, wait..... that means I have to share with the ferment????  Might have to reconsider that fermentation ingredient.......
 

 

[JohnsMyName]

Hahaha

 

[Alynne]

YAY- WINE!
 
 
Oh, wait..... that means I have to share with the ferment????  Might have to reconsider that fermentation ingredient.......
 

Ha! I have the same issue. But I also have 1/4 bottle of "aged" white in the fridge and am soon to commit most of my red peppers to a ferment. Would like to try but want the answer to the salt question as well.

 

[RocketMan]

Try tasting some "Cooking Wine" sometime and you'll see that a salty wine flavor isn't very good. Now I'm talking about salt on the level of a brine say 5% and higher. A low amount wouldn't be that bad, like salting to taste, maybe 2% or less. When I ferment my peppers I use very little salt due to high blood pressure. I'm talking like a couple or 3 tablespoons to a gallon ferment.