Fermenting Question

[fusion]

Hi all,

I consider myself quite a newbie. My sauces usually involve blending hot peppers with other veggies (both grown in my small veggie garden) and putting into a Mason jar.

I enjoy these sauces alot but I'd like to try something different. I'd like to ferment the peppers for a while then strain the juices into bottles (recycled from commercial sauces that I also like).

Where do I begin ? I make my own wine (from concentrate) so I have glass carboys and airlocks but what else should I know ? I figured I'd can still add whatever blended mash (peppers, veggies, vinegar) I want, top it off with salt and let it ferment for a while. Do I cook the lot before hand ?

thanks in advance

Guy

[thehotpepper.com]

Welcome!

[Hank]

Hi fusion.

Ferment? Isn't fermentation synonymous with spoilage? I think the majority of us here create our sauces by means of preserving them with the proper acidity (vinegar/citric acid), then canning them.

Now, I'm sure you could make a damned hot corn whiskey if you made a sour mash from corn and habs, then distilled it, but alas, the feds outlawed home stills years ago.

Is your goal to make an alcohol-based sauce? You'd have to add some amount of yeast to said mash, such as in home brewing. The yeast will eat off of the sugars in the mash, converting to alcohol (tis a beautiful thing, this yeast/sugar/alcohol relationship :cheers: ). Only once fermentation is complete (when the alcohol levels are great enough to kill off the bacteria) will that stuff be safe to consume.

I'm just guessing, but Sam-n-Ella may stop by for a visit if you eat fermented veggie mash.:sick:

[POTAWIE]

Here's a recipe I found. I've never tried but am curious.

http://www.pepperfool.com/recipes/hotsauce/aged_sauce.html

and another one using Lactic acid

http://www.pepperfool.com/recipes/hotsauce/aged_sauce.html

and Dave's site

http://www.fiery-foods.com/dave/hotsauce.html


Let us know how it turns out:sick:

[sixstring75]

This link is to purchase mash, but they do explain the different methods in general with the end results.
http://www.wildpepper.com/mash.html
They might even answer some questions if you e-mail them.

[darthcarl]

I'm just guessing, but Sam-n-Ella may stop by for a visit if you eat fermented veggie mash.:sick:

Guessed wrong. It's botulism that gets ya from botched fermentaion. :sick: The good news is that there is nothing that can harm a human that can live in a 3% or higher alcohol solution. But thats not the fermentation he wants. What he is looking for is more open air pickling. At one point I may have known the tech term... proto-lactic, malo-lactic, something like that....it's too early for me to google or wikipedia to get a silly word.

[imaguitargod]

damned hot corn whiskey if you made a sour mash from corn and habs, then distilled it, but alas, the feds outlawed home stills years ago.
Quite frankly, I tend to ingore BS laws and just do it... ;)

I've been thinking about doing my own hot moonshine for quite some time and I just may do it this year...

[POTAWIE]

Quite frankly, I tend to ingore BS laws and just do it... ;)

I've been thinking about doing my own hot moonshine for quite some time and I just may do it this year...

Make sure to bottle in the big redneck whisky jugs and enjoy with a home-grown havana cigar

[Hank]

Guessed wrong. It's botulism that gets ya from botched fermentaion. :sick: Corrected. Sam-n-Ella is my generic term for anything that causes yout to schit thru a paper straw without getting the sides wet.
What he is looking for is more open air pickling. At one point I may have known the tech term... proto-lactic, malo-lactic, something like that....it's too early for me to google or wikipedia to get a silly word.Ya mean like sauerkraut?

[Hank]

I make some of the world's worst homemade wine. Would be fun to distill it to see if I could make a bad brandy.;)

[Sickmont]

I make some of the world's worst homemade wine. Would be fun to distill it to see if I could make a bad brandy.;)

almost sounds like you tried to make prison wine... and that's some nasty, nasty sh*t :sick:

[sixstring75]

almost sounds like you tried to make prison wine... and that's some nasty, nasty sh*t :sick:

For anyone that missed one of my previous posts.....here's a great recipe for prison wine. Steve, Don't Eat It! Vol 8.

[imaguitargod]

Make sure to bottle in the big redneck whisky jugs and enjoy with a home-grown havana cigar
You sir, know me too well. :)

[Sickmont]

For anyone that missed one of my previous posts.....here's a great recipe for prison wine. Steve, Don't Eat It! Vol 8.

I tried to make that stuff in high school when one of my older brother's friend got out of the slammer and he told me how to do it. It sat in my closet fermenting for about 2 or 3 weeks and when i opened the bag, my face almost melted. Then i took a sip. Same effect as taking a whiff of the stuff. So, i got the bright idea to add MORE SUGAR to help out the taste. Brilliant, just brilliant. Talk about getting drunk and sick to my stomach all at once.

[fusion]

Hi everyone,

Wow thanks for all your responses. Now I feel quite stupid now :oops:
What I meant to say was "age" not ferment.

I've tried things like roasting the peppers in the oven and such but I'd like to try to age them before bottling. Tabasco let's them age for 3 years. I'm thinking more like 10-30 days :)

Should I repost with a different title ?? Sorry for the confusion.

POTAWIE, I haven't looked at your posted links yet but I'll take a look later (I'm still at work ...taking a bit of a break)

thanks again.

[Hank]

Now I feel quite stupid now :oops:
Stupid? Never feel stupid here.

You want stupid? imaguitargod is gonna eat a whole naga later this month. I'd qualify that as something really close to stupid. ;)

[fusion]

Stupid? Never feel stupid here.

You want stupid? imaguitargod is gonna eat a whole naga later this month. I'd qualify that as something really close to stupid. ;)

Thanks Hank.
A whole naga ... ouch :onfire:

One of potawie's links (the 1st one) does explain a bit how to age the mixture. It sounds quite basic. Add the peppers, mix with salt and vinegar and stir everyday for "x" number of days.

It sounds a bit too easy to me. Anybody with comments on that ? Should I blanch the peppers first ? How much salt and vinegar ? etc, etc, ...

thanks

[imaguitargod]

You want stupid? imaguitargod is gonna eat a whole naga later this month. I'd qualify that as something really close to stupid. ;)
Stupid...or brave...

Ok, I'll admit, it's stupid. Especially since I'm also eating the seeds..... :rolleyes:

[Hank]

Oh, i'm not saying stupid as in walk in front of a bus stupid. This reaches a whole different evolutionary level of stupid. This a thought-out stupid. A premeditated stupid, if you will. Now, don't confuse stupid with something that doesn't deserve respect. Cuz, fella, if you pull this off (and I bet you will), you'll get every bit of respect you've got coming. And respect may arrive as a big container of Tucks Medicated Pads. Lord knows you'll need it, assuming you keep it down.;)

[Cap'n Bones]

Quite frankly, I tend to ingore BS laws and just do it... ;)

I've been thinking about doing my own hot moonshine for quite some time and I just may do it this year...


Here ya go stupid. Enjoy!

http://www.coppermoonshinestills.com/index.html

[imaguitargod]

ROFLMAO! Thanks Hank!

later this month.
It will actually be September, because I'm just now getting flowers on my Morich.

[Hank]

Here ya go stupid. Enjoy!

http://www.coppermoonshinestills.com/index.html
Shoulda had a "turn yer speakers down at work for fear of hillbilly midi" warning. I got heads poppin up all over the place here. :shocked:

[Sickmont]

If your good with fab work and can do some basic welding, you can make your own still for about 1/4 of what that website above charges...

[Cap'n Bones]

If your good with fab work and can do some basic welding, you can make your own still for about 1/4 of what that website above charges...


Sorry 'bout that. My volume stay's off, so I didn't realize it had sound..:doh:

I agree about doin' it yerself. Easy to do with a little talent and time.

I've got a 40 gal copper still from the 1950's..Not in use of course..:rolleyes:

[Cap'n Bones]

Welcome to TheHotPepper, Fusion!!

Cap'n

[Sickmont]

I've got a 40 gal copper still from the 1950's..Not in use of course..:rolleyes:

If you ain't using it, can i borrow it for a while? I'll give it a good "tune-up" for ya for free...:D :party:

[imaguitargod]

Here ya go stupid. Enjoy!

http://www.coppermoonshinestills.com/index.html
WOW!!! Them's are a mighty fine still!!!!!!

If your good with fab work and can do some basic welding, you can make your own still for about 1/4 of what that website above charges...
I actually made my own with two flasks and a copper wire. I need to make the upgraded model soon because I keep making that absinthe stuff.

[Sickmont]

I actually made my own with two flasks and a copper wire. I need to make the upgraded model soon because I keep making that absinthe stuff.

mmmmmm.....absinthe.....:drooling:

[Hank]

I honestly dunno if I could get into making my own booze. I made beer for a few years. Fun, but not worth the work. Before that I made wine, and it tasted like bitter grape dirt. I'm afraid booze would be the same. At least I can grow a garden.:confused:

[imaguitargod]

I honestly dunno if I could get into making my own booze. I made beer for a few years. Fun, but not worth the work. Before that I made wine, and it tasted like bitter grape dirt. I'm afraid booze would be the same. At least I can grow a garden.:confused:
Some booze are really easy to make (like absinthe).

[Hank]

Isn't that the semi-hallucinogenic booze made from the squeezins of some woody shrub that grows on the slopes of the Meditteranean? Or did I make that up in a hallucinogenic induced haze?

[Hank]

Hell, what's easier than Brandy? Get yerself some Night Train (do they even make that anymore?) or MadDog, a boiler, a funnel, a condensor (coil) and a flask, and sha-zam, Brandy!

[imaguitargod]

Isn't that the semi-hallucinogenic booze made from the squeezins of some woody shrub that grows on the slopes of the Meditteranean? Or did I make that up in a hallucinogenic induced haze?
From experience, it is more than semi-hallucinogenic. It's made from artemisia absinthium (aka wormwood) which is the main ingredient in common Vermouth which is where it got it's name from (the german word for wormwood is wermuth).

It is the same drink that Vincent Van Gogh used (which caused his "yellow period") and is also what caused him to cut off the top of his ear (due to "absinthe madness" which was caused by the impropper distilation of absinthe).

In other words, it's a extremely bitter drink that get's you so high you just may see "The Green Fairy". It's like the combined head high of pot and the visuals of mushrooms. Although, the coming down period is not that fun. You end up with depression for about an hour, hour and a half. But it's a really clean drunk/high....and it's pritty much legal! I have a simple recipe in my profile.

[darthcarl]

Ya mean like sauerkraut?

yep. sauerkraut. pickles. sourdough.

[POTAWIE]

Maybe it should be imabanjogod. LOL
All I remember about Absinthe is that movie where the brother and sister start making out. Absinthe sounds cool, I saw your recipe but need more details on procedures and effects. Time for a still. How about habanero absinthe?

[imaguitargod]

Maybe it should be imabanjogod. LOL
Or imaguywithtomuchfreetimeonhishandssoandaccesstothe net soIknowwaytomuchandgetwaytomanyideasforthingstodow ithmytime

hehehehehe :hell:

Absinthe sounds cool, I saw your recipe but need more details on procedures and effects. Time for a still. How about habanero absinthe?

As for the procedures and effect, just pm me and I'll go into more detail (anyone who wants to know, feel free to pm away).

[Sickmont]

I've never made the stuff, but i have gotten a few cases shipped over here from Europe(and found a few fine folks making it here for consumption, too). I didn't find it bitter at all, but then again, most people don't realize you're not supposed to drink it straight, but rather cut it with a bit of water. I just found the stuff super minty tasting(no wonder i love gin so much now).

[Hank]

Any of you remember Vermox? We used to call it "Weeds". It was a "whiskey", or so I think that was the base alcohol, and it had a big ole sprig of some nasty weeds inside if it. They stopped making it when I was about 19, so I never really got to "enjoy" it. Blech. About all I remember about it was that it made me very angry at my toilet. Baaaaad toilet! Baaaaad!

[Hank]

Alright, I'll try the absinthe recipe this fall. If I go blind, I'm gonna find you and cut off your ear.

[imaguitargod]

Alright, I'll try the absinthe recipe this fall. If I go blind, I'm gonna find you and cut off your ear.
Not the whole ear...just the top(that's what Van Gogh did, counterary to popular belief). ;)