OT- Lacto Fermentation Fun- Peppers and Sriracha

Leopoldstoch

Eoin said:

Xanthan gum is new to me. How much to use? Does it just work cold?

Just add a touch of it as you are mixing up/blending your hot sauce. A little bit of it goes a long way. It’s a great addition to these fermented hot sauces to add a little body and thicken up the sauce.

alaskanassasin

Eoin

Got this done now, 3 weeks & 5 days fermenting by the time I got round to processing it. 3 x 8oz bottles of sauce from 1 scotch bonnet plant. I just added the xanthan gum carefully until it looked right.

lkapigian

Eoin said:

Got this done now, 3 weeks & 5 days fermenting by the time I got round to processing it. 3 x 8oz bottles of sauce from 1 scotch bonnet plant. I just added the xanthan gum carefully until it looked right.

Looks perfect !

Leopoldstoch

Pineapple habanero hot sauce all done and tasting pretty good!

lkapigian

^^^^^^^^I Like the color on that @Leopoldstoch

fishlessman

fishlessman said:

so, in went the pineapple cant wait to see the fizz come friday, it started a light fizz really early on. thai, cayenne, onion, garlic and pineapple.  no ghost this year, peppers started too late and we are already getting light frost

this batch packs more heat than any ive done, not sure why, maybe the pineapple did something to it. 4 weeks in the ferment, didnt find my bag of xanthem gum so next week it gets bottled. have never added vinegar, how much per quart.

fishlessman

dried out the strained stuff for future use,  any ideas what to do with the xtra fermentation liquid

lkapigian

fishlessman said:

dried out the strained stuff for future use,  any ideas what to do with the xtra fermentation liquid

I save some in woozy bottles,great on salads or anything you would use vinegar on, If I am starting another ferment I will add some of that brine @ times 

lkapigian

fishlessman said:

fishlessman said:

so, in went the pineapple cant wait to see the fizz come friday, it started a light fizz really early on. thai, cayenne, onion, garlic and pineapple.  no ghost this year, peppers started too late and we are already getting light frost

this batch packs more heat than any ive done, not sure why, maybe the pineapple did something to it. 4 weeks in the ferment, didnt find my bag of xanthem gum so next week it gets bottled. have never added vinegar, how much per quart.

I add about 1/2 cup per full blender full mainly for taste....The PH is typically well below 4 so it really isn't needed @ all

fishlessman

so looking at my empty fermenter and thinking next up a micro micro brewed honey mead for the holidays. anybody make that

alaskanassasin

@fishlessman

alaskanassasin

Water, honey, and I use Lalvin D47 yeast

fishlessman

alaskanassasin said:

@fishlessman

if i only had access to that much honey. looking at a cyser recipe with honey, cider, and yeast. never tasted meed so going the micro quart route for starters before building the 600 gallon tank lavlin d47, is that a common yeast from a local brew supply place

lkapigian

alaskanassasin said:

@fishlessman

  woa, that is a big fermenter 

Leopoldstoch

alaskanassasin said:

@fishlessman

So awesome!!

alaskanassasin

Thanks @Leopoldstoch and @lkapigian it sure beats handling carboys. @fishlessman that is a common wine yeast they should have in stock.  I made some cyser last year using champagne yeast as a experiment to see how high I could get ABV.  It came out 17%, good flavor but a bit strong...  The D47 usually lands around 12%. If you use to much honey it can be sweet, or less and it will have a clean finish.

fishlessman

alaskanassasin said:

Thanks @Leopoldstoch and @lkapigian it sure beats handling carboys. @fishlessman that is a common wine yeast they should have in stock.  I made some cyser last year using champagne yeast as a experiment to see how high I could get ABV.  It came out 17%, good flavor but a bit strong...  The D47 usually lands around 12%. If you use to much honey it can be sweet, or less and it will have a clean finish.

did you add water to the mix for the cyser or straight cider and honey. the recipes are all over the place with extra ingrediants, just want to keep it simple the first time

alaskanassasin

I used water honey and apples.  If you are using cider I would add the cider in lieu of some of the water like a gallon water a gallon cider then honey, maybe use a touch less honey.

alaskanassasin

You really can't go wrong just write down what you did in case its awesome then you can recreate!

BUFFALOMOOSE

I am two and a half weeks into the ferment. Hopefully will be bottling this weekend. I know white crud on the top is good but as long as I I was going to post I will put some pictures here just to make sure. Also my biggest question is when I go to bottle do I have to get all of the white crud out? If not, pros and cons of leaving it or trying to get it all out.

lkapigian

It's Kahm Yeast and it is totally fine no need to remove @BUFFALOMOOSE

BUFFALOMOOSE

I am ready to start making my hot sauce. In the first picture the top two bowls are my base hot sauce and the third one is onion, garlic and poblano combination . The top two are a combination of red peppers green peppers jalapeno peppers poblano peppers are banana peppers. Before I removed the pulp seeds and skins it tasted like a very hot salsa the other one was a medium salsa.

Because I don't have a lot of puree from my specialty peppers I plan is to make a base hot sauce with the top three bowls and then use the specialty purees to get the final result.

I also am going to mix up the pulp and try to dry it out in the oven in order to make a seasoning. Someone had suggested that and I think it's a great idea.

Also what a coughing sneezing eye watering Fest I had processing the ghost and the Carolina Reapers. LOL.

Opinions on my thought process and methodology are appreciated.

lkapigian

Bombdiggity @BUFFALOMOOSE ...the dehydrated mash has many great uses ....blended with salt 8s tops for me

fishlessman

going to need to water it down some, still too hot and the xantham gum is slightly on the thick side. flavor is great though. you can see bubbles from the gum setting up

lkapigian

Looks killer @fishlessman ..............I used my xanthan gum @ a chili cook off this weekend instead of the usual thickeners,worked like a champ

Leopoldstoch

Love the color of it @fishlessman

lkapigian

Going to do a small batch of Scorpions 

BUFFALOMOOSE

@lkapigian When it's all said and done how many ounces of hot sauce will those Peppers yield?

lkapigian

BUFFALOMOOSE said:

@lkapigian When it's all said and done how many ounces of hot sauce will those Peppers yield?

That batch ....2 or 3 woozy bottles , my usual is 12 ketchup bottles