fermenting Unfortunate Upate!:: 5 Ferments and a Mustard

[Ragnar]

Well, I saved most of my small crop for this so I hope it turns out!
 
The Peppers:
 

 
 
 
The Other Ingredients:
 

 
 
 
Some other nice photos (1. I decided to roast some ingredients here and there 2. red peppers are hot thai, cayenne, ring of fire cayenne 3. lots 'o habs in the mix)
 

 

 
 
The Family:
 

 
 
Above L to R:
 
Mango/Habs
Orange Habs
Ataulfo Mangos
Carrots
Market Shallots
Market Garlic
Salt
Dose of Lacto Bacteria
 
Bonnet/Persimmon
Scotch Bonnets
Yellow Bhuts (4)
Persimmons
Vid. Onion
Ginger
Salt
Dose of Lacto Bacteria
 
Roasted Red
Red Caribbean Habs
Cherry Bombs (Roasted)
7 Pot Red (4)
Red Bell Pepper (Roasted)
Vid Onion (Roasted)
Tomatoe (Roasted)
Market Shallots (Roasted)
Market Garlic (Roasted)
Salt
Dose of Lacto Bacteria
 
The Supers Sauce
Red Bhuts
7 Pot Reds
Dorset Nagas
Trinidad Scorpions /~35 total peppers
Butch T (just one)
Spanish Onion
Tomatoe
Market Garlic (Roasted)
Salt
Dose of Lacto Bacteria
 
Sriracha Inspired
Hot Thais
Cayennes
Ring of Fires
Plenty o Garlic
Tomatoe (Roasted)
Spanish Onion (Roasted)
Salt
Dose of Lacto Bacteria
 
 
About 24hrs later I checked for action and all 5 are brewing like crazy! Bubbles everywhere. Bases sit at ~93F and up near the top they're at ~80F. When not posing for the iphone cam they're all wrapped up in old sweaters to keep warm like all good Canucks 'round this time of year -- sweater weather eh?
 

 
 
 
 
Lazymans Choco Bhut Dijon
 
6 Choc Bhuts
2Tsp Water
500ml Jar of Dijon
 

 

 
Heck yeah -- this was a good plan, took 5min and I'm really happy with it. I wish I had about 4 more peppers to put in it but even with 6 it has a great kick. Maybe next season I'll try a from scratch mustard, when I'm not in such a lazy mood.
 
 
Thanks for looking, this is my first ferment attempt... go big or go home, time will tell.
 
 
 
 
 
 

 

[kentishman]

Looking good! How long will you let it ferment? Where did you get the lacto bacteria?

 

[hoibot]

looks great! nice idea with the mustard.
 
keep us updated on how the ferments go!

 

[JayT]

Very nice, I will be watching.  In the meantime, gimme that mustard!

 

[Brain Strain Pepper Head]

That Mustard looks great....

 

[Ragnar]

UPDATE:
 
Well I've struck a bit of bad luck!
 
My sriracha inspired ferment just got flushed and the persimmon ass well.... 2 of the other 3 I am skeptical of. Lucky for me it was the small jar with all the supers that looks perfect, but I am hoping that the other two large jars will have a kham yeast diagnosis. If not no biggy -- you live you learn. I literally forget about all these from I'd bet midway through Dec. Lol.
 
Opinions?
 
 
 
1

 

 
2
 

 
 

 
3

 

[RocketMan]

Looks like Kahm to me and 1 and 2 have it pretty good. 3 choices now, open the jar and scrape it out, 2 leave it alone till your ready to process it or 3 it's been 5 months now, scrape out the Kahm and process that sauce.

Can you guess which one I'd pick

 

[Ragnar]

Looks like Kahm to me and 1 and 2 have it pretty good. 3 choices now, open the jar and scrape it out, 2 leave it alone till your ready to process it or 3 it's been 5 months now, scrape out the Kahm and process that sauce.

Can you guess which one I'd pick

 
Thanks RM!!   
 
Well that makes me feel a lot better. I was thinking it might be the yeast but needed some second opinions. I'll have to get some woozies before I can process it but hopefully soon as I am running dangerously low on my three other sauces which is what made me remember about these bad boys.

 

[SmokenFire]

 
Thanks RM!! 
 
Well that makes me feel a lot better. I was thinking it might be the yeast but needed some second opinions. I'll have to get some woozies before I can process it but hopefully soon as I am running dangerously low on my three other sauces which is what made me remember about these bad boys.

 
Don't wait for woozies to process AR.  The end results will age just fine in mason jars or corning ware in the fridge till they arrive.  

 

[RocketMan]

or you can just put it into a gallon size Ziploc bags and freeze it till they do.

 

[Ragnar]

or you can just put it into a gallon size Ziploc bags and freeze it till they do.

 
 

 
Don't wait for woozies to process AR.  The end results will age just fine in mason jars or corning ware in the fridge till they arrive.  

 
 
Nice, thanks for the tips guys!

 

[Penny]

That mustard looks amazing Aaron, and i hear you on the sweater weather!! I was downtown Toronto yesterday and it was GORGEOUS....today its cold and snowing pretty good up here.
 
Again, great job!

 

[Ragnar]

That mustard looks amazing Aaron, and i hear you on the sweater weather!! I was downtown Toronto yesterday and it was GORGEOUS....today its cold and snowing pretty good up here.
 
Again, great job!

 
Just when we get a glimmer of hope spring is snatched back away from us! Time to go shovel the 20cm out of the driveway.
 
And thanks! Mustard was awesome, I ate sandwiches for nearly a month straight.