Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2024 Poal.co

971

This round is my 2nd attempt at evolving the sweet heat from here: 1st evolution that was based on Hawaiian Lava I presented a few weeks ago. No added sugar outside of what was present in the pineapple (two large - yellow). No added salt except what I added from the ferment brine (22 - 24% solution). Relied on the pectic from pineapple as binder rather than a xanthan gum or similar. This ferment was 18 months old. pH at time of hotpack was at 3.7. Its home was a 1.5Gal brew barrel. White and Apple Cider vinegar for taste, volume and pH; tamarind for added tart flavor. It's hot.. not the hottest I've made but it's hot. Great on any smoked meats and fish - killer on wings. Would give this a SHU of about 300 - 375K

Here is the ferment makeup (pic8.co):

Red Reaper (super hot); Chocolate Reaper (super hot); Bhut Jolokia (red and chocolate - super hot); Beaver Dam; Georgia Flame; Durango; Fresno; Serrano; Snow White Habanero; Red Savina Habanero (super hot); Thai; Apocalypse (super hot); Genghis Khan Brain Strain (super hot); Garlic; Red Onion; Carrot; and Parsnips

Yield: 2oz Boston Bottle x12; 4oz Boston Bottle x6; 3oz Woozy Bottle x1; 5oz Woozy Bottle x2; and 16oz Flip-top Bottle x2

Note: the Woozy bottles I did an intentional thinning of sauce to keep more aligned with a 'Tabasco' consistency, and thus have the pouring 'governor' insert.

This round is my 2nd attempt at evolving the sweet heat from here: [1st evolution](https://poal.co/s/capsaicinconnection/629200) that was based on Hawaiian Lava I presented a few weeks ago. No added sugar outside of what was present in the pineapple (two large - yellow). No added salt except what I added from the ferment brine (22 - 24% solution). Relied on the pectic from pineapple as binder rather than a xanthan gum or similar. This ferment was 18 months old. pH at time of hotpack was at 3.7. Its home was a 1.5Gal brew barrel. White and Apple Cider vinegar for taste, volume and pH; tamarind for added tart flavor. It's hot.. not the hottest I've made but it's hot. Great on any smoked meats and fish - killer on wings. Would give this a SHU of about 300 - 375K Here is the [ferment makeup](https://pic8.co/sh/pMzv70.jpg): Red Reaper (super hot); Chocolate Reaper (super hot); Bhut Jolokia (red and chocolate - super hot); Beaver Dam; Georgia Flame; Durango; Fresno; Serrano; Snow White Habanero; Red Savina Habanero (super hot); Thai; Apocalypse (super hot); Genghis Khan Brain Strain (super hot); Garlic; Red Onion; Carrot; and Parsnips Yield: 2oz Boston Bottle x12; 4oz Boston Bottle x6; 3oz Woozy Bottle x1; 5oz Woozy Bottle x2; and 16oz Flip-top Bottle x2 Note: the Woozy bottles I did an intentional thinning of sauce to keep more aligned with a 'Tabasco' consistency, and thus have the pouring 'governor' insert.

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (30).
[–] • 1 pt

I'm guessing you ferment in a jar or pot with a weight?

Have you ever done ones in a vacuum sealed bag? If it's overly gassy you just poke a needle in then either cover with tape or reseal.

https://pic8.co/sh/IjQflk.jpg

[–] • 1 pt

I've never done bags. All of my ferments are jars of varying sizes with gassers in the lid. And yes I use weights.

I'll post a pic of why my setups look like tomorrow

[–] • 1 pt

That bag must be pretty heavy duty, according to the numbers that's like 3.5 kg of ingredients.

[–] • 1 pt

It's not my ferment. Those vacuum seal bags are pretty heavy duty, I have some. Plus I believe this person said they triple sealed it. The reason you make the bag so long is to make room for gasses. This method is supposedly fool proof. It's the method I'm going to use to make hot sauce this summer.