Ok I'm new to chilli sauce making and I'm also British so I have a loving relationship with all things alcohol (and wine) so please excuse the question because I'm struggling to find an answer.
If I take some chopped up chilli peppers and then add them to some grape juice with some Camden powder, let it degass for 24 hours, then add a beer or wine yeast and seal it up under an airlock so it ferments.
Is this not a good way to produce a chilli sauce? Will the alcohol produce an environment that is entirely safe and stable even though the ph is slightly higher than with a lacto ferment, ie safe enough to age in a barrel? Is this fermentation 100% alcoholic or will there also be a lactic fermentation for example malolactic fermentation as seen in wine making?
If I take some chopped up chilli peppers and then add them to some grape juice with some Camden powder, let it degass for 24 hours, then add a beer or wine yeast and seal it up under an airlock so it ferments.
Is this not a good way to produce a chilli sauce? Will the alcohol produce an environment that is entirely safe and stable even though the ph is slightly higher than with a lacto ferment, ie safe enough to age in a barrel? Is this fermentation 100% alcoholic or will there also be a lactic fermentation for example malolactic fermentation as seen in wine making?
