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fermenting Trinidad Scorpion Butch T-only ferment

Nigel

Nigel

I had a few Butch Ts lying around, so I thought I`d try and make the world`s daftest fermented sauce. 
 
Contents of the ferment,
 
Butch T scorpions - 50-ish
4 tablespoons white sugar (to get it nice and sour)
3.6% by weight pickling salt
5ml Lactobacillus starter culture (from pervious ferments)
 
The mash of pure Butch Ts was insanely hot. 50 pods blend down to about 1 pint!!!
 
Sorry for the rotten photo, but it`s been fermenting away for about 4 weeks at this point,
 
 
 
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Nice, but what in the heck are you going to do with that pint of insanely hot stuff.
 
My Butch T puree is so darn hot you can only use a bit at a time, I'm sure that will be the same level of heat.
 
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Jeff H said:
Nice, but what in the heck are you going to do with that pint of insanely hot stuff.
 
My Butch T puree is so darn hot you can only use a bit at a time, I'm sure that will be the same level of heat.
 
Click to expand...
I may eat it, Jeff, but I may give it away to "friends" LOL
 
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Very active at one month.
How long did it take it to peak? 
 
Interesting deal on the cane sugar,
 
Do you think  the sourness the sugar generates is  from the LB or some strain of wild yeast that would be present on the peppers no doubt , or both?
 
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JJJessee said:
Very active at one month.
How long did it take it to peak? 
 
Interesting deal on the cane sugar,
 
Do you think  the sourness the sugar generates is  from the LB or some strain of wild yeast that would be present on the peppers no doubt , or both?
Click to expand...
For some reason this one took a while to get going, but it`s just sat at room temps, which have been in the 60`s-70`s. It`s probably at it`s peak ferment right now. 
 
I think the sourness is from the Lacto, whether it`s fermenting the sugars in the peppers, or the sugars I added. With the starter culture I use I`d guess there are upwards of 10 million Lacto bacteria being added, so they would compete out most things. The high salt/high CO2/low pH levels tend to inhibit yeast growth, although not all of the time. The white crust some people get on ferments is S.cerevisiae, brewers yeast.
 
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