fermenting Walt's ferment thread..

Mr.CtChilihead · Sep 4, 2017

I processed my first ferment this week..It is a pineapple and Jays peach ghost scorpions..I didn't keep real good track of anything while I made it so duplication is't gonna happen..I learned and will get better..The sauce is ok..Pineapplely, sweet and hot..A bit on the thin side and needs to be shook before use..PH is 3.2..I have a few extra bottles I'd love to get feed back on it..PM me if interested..

I also started another ferment..

Sugar Rush Cream Garlic Mash

475g Sugar Rush Creams
42g Peach Fatilli
108g Carrot
40g Garlic
42g Pickling Salt
30g Raw Sugar
4.5g Pro Biotic

Blended up in processor..I'll let this go at least a few months..Here it is next to another pineapple JPGS I'll have to get too..

That's it for now..Thanks for looking Walt

tctenten · Sep 4, 2017

Looking good.

ShowMeDaSauce · Sep 4, 2017

Sounds good on sweet and hot wings!!!!

MikeUSMC · Sep 4, 2017

That pineapple one sounds great, Walt. The second one sounds particularly tasty! Awesome job! :cheers:

Walchit · Sep 5, 2017

Sounds good, I should get a ferment going!

Mr.CtChilihead · Oct 22, 2017

I still need to process one of my pineapples it has been going almost six months now. I did mix this new one up today. I'll post pics later.

Peach Bourbon Mystery

264g Fresh Peach (1 1/2 peaches)
162g yellow bell (1 pepper0
138g mixed Superhots yellow and orange( End of season mix)
36g yellow onion
26g garlic
28g salt
2T molasses
1t cumin
1 shot Jim Beam

I'll post pics tonight.

And I do have one question will the alcohol slow or kill my ferment? I hope not, I thought of waiting till the processing and adding it. But thought it would be a more up front flavor if it was in the ferment.But what do I know I'm so new at this.

Walchit · Oct 22, 2017

I have no idea about the beam killing your probiotics, maybe they can handle a certain percentage of alcohol. Sounds really good though.

Mr.CtChilihead · Oct 22, 2017

Walchit said:
I have no idea about the beam killing your probiotics, maybe they can handle a certain percentage of alcohol. Sounds really good though.

Thanks if it turns out good i'll send ya a bottle..

Walchit · Oct 22, 2017

Nice! Is cumin good in hot sauce? I'm Leary about using it, i like to put sauce on my pizza and I wouldn't think cumin would be something I liked

Mr.CtChilihead · Oct 22, 2017

Walchit said:
Nice! Is cumin good in hot sauce? I'm Leary about using it, i like to put sauce on my pizza and I wouldn't think cumin would be something I liked

I get my inspirations from ingredients I see in sauces I like and spend my cash on. I've been using a sauce called Bootleg 9.9 by Beast Feast Maine. It is banging sort of like bbq sauce for a Chilihead, I love the stuff. The second ingredient after apple cider vinegar is cumin I also like allspice and ginger in a sauce.

I tasted my mash and it tasted real good. Now the wait.

Walchit · Oct 22, 2017

I get this bubba's BBQ sauce from Oklahoma/kc Joe's. It's a vinegary sauce, I really like vinegar! All kinds

Walchit · Oct 22, 2017

I've just been blendering fresh peppers, salt and vinegar for my sauce, added pineapple, lime juice and a touch of honey to the last batch. I don't really taste much sweetness or pineapple, but it is really good imo

Genetikx · Oct 22, 2017

The bourbon was fermented, so can't imagine it'll kill yours. Nice mix there Walt

Walchit · Oct 22, 2017

Yeast only lives to a certain alcohol content, idk about the lacto, plus the beam has been distilled, I would say the alcohol content of the mash after you add the Jim beam is what matters

MikeUSMC · Oct 23, 2017

I think you'll be alright, Walt. I attempted a black cherry, bourbon, Cappuccino Scotch Bonnet sauce over the Summer. Presoaked the Bonnets in bourbon overnight in a bowl and made the mash the next day. Everything fermented just fine. The bourbon flavor COMPLETELY took over the sauce though, lol. A little bit goes a long way.

If I were to attempt it again, I'd probably just add a little bourbon at a time (I'm talking maybe a 1/2 teaspoon at a time!) and keep taste testing during the boiling process (post-fermentation). I'm curious to see how yours turns out

Mr.CtChilihead · Oct 23, 2017

MikeUSMC said:
I think you'll be alright, Walt. I attempted a black cherry, bourbon, Cappuccino Scotch Bonnet sauce over the Summer. Presoaked the Bonnets in bourbon overnight in a bowl and made the mash the next day. Everything fermented just fine. The bourbon flavor COMPLETELY took over the sauce though, lol. A little bit goes a long way.

If I were to attempt it again, I'd probably just add a little bourbon at a time (I'm talking maybe a 1/2 teaspoon at a time!) and keep taste testing during the boiling process (post-fermentation). I'm curious to see how yours turns out

If it turns out good you'll definitely get a bottle Mike.The mash was very well balanced.

MikeUSMC · Oct 23, 2017

Sounds good, Walt. I'll make sure to put a few bottles aside for you too, man.

We'll have to meet up one of these days for some beers too

:cheers:

Mr.CtChilihead · Oct 23, 2017

I was at Sliders the other night and was thinking your were right down the road.

MikeUSMC · Oct 23, 2017

My number is 1-800-LETS-GET-A-BEER-SOON

Mr.CtChilihead · Nov 24, 2017

Been real busy at work..But have made another ferment up last weekend, it is boiling over even at 67 degrees in here..It looks better then the pic does.It is a sauce made with 7 Pot Burgundy x GGN21500 for the heat..Thanks to D3 for this fantastic cross.

As always here is the recipe..

156g 7 Pot Burgundy x CGN21500
358g Red Bell Pepper
96g Carrot
64g Onion
24g Garlic
150g Red Grapes
34g Salt
2t Cumin

Here are the three I got going, This one, my peach bourbon I promised pics of and the Sugar Rush Cream..