First time hot sauce

[jcam222]

You can remove it now. Then continue. Just make sure the peppers are covered with the water/brine. If not. Then use filtered water to bring the level up.

Good call, I usually make up an extra jar of the salt brine for topping off as needed too.

 

[hooked on smoke]

You can remove it now. Then continue. Just make sure the peppers are covered with the water/brine. If not. Then use filtered water to bring the level up.

I see now that there are a couple more of the vegetables that may have a bit of the white fuzzy on them. When I removed the lid there was a milky white substance on the top of the plastic plunger holding the veggies down.
Im I screwed on this batch or should I just keep going? This Saturday it will be 4 weeks in the brine.
Requesting some expert advice. Thanks.

 

[Steve H]

I see now that there are a couple more of the vegetables that may have a bit of the white fuzzy on them. When I removed the lid there was a milky white substance on the top of the plastic plunger holding the veggies down.
Im I screwed on this batch or should I just keep going? This Saturday it will be 4 weeks in the brine.
Requesting some expert advice. Thanks.

As long as it smells good. Remove the Kham mold. And carry on. A little white slim on plastic is normal. You are going to check the PH?

 

[hooked on smoke]

As long as it smells good. Remove the Kham mold. And carry on. A little white slim on plastic is normal. You are going to check the PH?

Thanks for the quick reply.
It actually smells pretty good.
Okay, I am uncertain what you mean by, "remove the Kham mold". Do I wipe it off and replace the pieces or remove the pieces all together?
Removing the pieces would take a bit of the goodies out of the jar.

 

[Steve H]

Thanks for the quick reply.
It actually smells pretty good.
Okay, I am uncertain what you mean by, "remove the Kham mold". Do I wipe it off and replace the pieces or remove the pieces all together?
Removing the pieces would take a bit of the goodies out of the jar.

Wipe it off. The mold isn't toxic. But can give a off flavor. You could actually end the ferment now. Drain. Save the brine. Rinse the effected pieces. And process.

 

[hooked on smoke]

Wipe it off. The mold isn't toxic. But can give a off flavor. You could actually end the ferment now. Drain. Save the brine. Rinse the effected pieces. And process.

Do you think it will be okay until the weekend. Im kind of strapped for time. Ill stay up late if waiting will be an issue.

I want to thank everyone for your patience. I appreciate each and everyone on this forum. This place is awsome.

 

[Steve H]

Do you think it will be okay until the weekend. Im kind of strapped for time. Ill stay up late if waiting will be an issue.

I want to thank everyone for your patience. I appreciate each and everyone on this forum. This place is awsome.

You should be fine until then.

 

[hooked on smoke]

I forgot to check the ph. Is this batch trash? I have the reserved brine still. Can i just test that? Darn it. Rookie mistake.
Bottles will be here tomorrow.

 

[hooked on smoke]

Oh yeah, what is the safe ph range?

 

[hooked on smoke]

Greetings
I have not heard back from anyone regarding my last posts. Have I done something wrong?
What do you use to tame the heat of the hot sauce? This stuff is blazing hot.
I ended up adding small amounts of maple syrup, honey and white vinegar. Very small amounts of the vinegar. It did calm it down and it has a sweet heat to it now.
For future batches can anyone recommend how to calm the heat
down? Thanks in advance.

Oh, and, how much xanthan gum should I use?

 

[miller51]

I have been asking questions on a older post regarding fermenting hot sauce and I'm getting no replies. So I'm trying a new thread, if that's what this is. I'm old and tech challenged. Sorry.
I have an over abundance of ghost peppers. I purchased 1 quart jars and airlock lids.
I could use some guidance and pointers from the pros.
The questions I've asked on the older thread are not getting replies.
Thank you in advance.

I just started doing all my own 2 years ago because I could never find what I wanted, everything either tasted good but wasn't hot enough or was hot enough but didn't taste that great... after season 2, everyone I know wants me to go into business (I'll take the compliment, not sure I want the hassle). I mostly only do fermented sauces and have learned a great deal on the internet.

Pepper Geek is a great resource
https://peppergeek.com/ and definitely has a wealth of information.

Someone also mentioned taking it "outside", I jar everything in the house and leave it till it's time to make hot sauce but after that it all goes to the garage. I use disposable drop clothes and newspaper under the whole process. Once the sauce is made and jarred up, the utensils/equipment go on a plastic tarp and get an initial hose off outside before they go in the dishwasher, and all the drop cloth/paper gets rolled up carefully and into the trash. My garage doors are usually up when blending but it still smells like hot peppers in there for a month!

 

[Steve H]

Greetings
I have not heard back from anyone regarding my last posts. Have I done something wrong?
What do you use to tame the heat of the hot sauce? This stuff is blazing hot.
I ended up adding small amounts of maple syrup, honey and white vinegar. Very small amounts of the vinegar. It did calm it down and it has a sweet heat to it now.
For future batches can anyone recommend how to calm the heat
down? Thanks in advance.

Oh, and, how much xanthan gum should I use?

Sorry I didn't get back you. I've been a bit busy! What is the PH now? To calm the heat with this batch. I'd add more brine. And maybe filtered water. Next time. Just mix up the peppers you are going to use. For ghost peppers. Which I won't touch! You could make a batch of hot sauce with red fresnos. And blend together. Perhaps 1 part ghost peepers to 3 parts Fresnos. With mixing the honey and other things you mentioned. I would recommend storing the sauce in the fridge. Watch the amount of gum you use. Too much. And you will not like the mouth feel of it. What I do. Is mix 1/4 teaspoon to a 1/2 cup of either brine. Or filtered water. Mix the snot out of it. Then add in tbs spoons. Mixing thoroughly each time until you get the consistantly you want. A immersion blender works great for this.

 

[hooked on smoke]

Sorry I didn't get back you. I've been a bit busy! What is the PH now? To calm the heat with this batch. I'd add more brine. And maybe filtered water. Next time. Just mix up the peppers you are going to use. For ghost peppers. Which I won't touch! You could make a batch of hot sauce with red fresnos. And blend together. Perhaps 1 part ghost peepers to 3 parts Fresnos. With mixing the honey and other things you mentioned. I would recommend storing the sauce in the fridge. Watch the amount of gum you use. Too much. And you will not like the mouth feel of it. What I do. Is mix 1/4 teaspoon to a 1/2 cup of either brine. Or filtered water. Mix the snot out of it. Then add in tbs spoons. Mixing thoroughly each time until you get the consistantly you want. A immersion blender works great for this.

Thanks for the reply and I apologize if I came off pushy. I certainly didn't mean it to be that way.

Those are some good ideas. I appreciate you and will give this a shot next time. I actually will be starting some habenero hot sauce this weekend. Can I add fresh

I just started doing all my own 2 years ago because I could never find what I wanted, everything either tasted good but wasn't hot enough or was hot enough but didn't taste that great... after season 2, everyone I know wants me to go into business (I'll take the compliment, not sure I want the hassle). I mostly only do fermented sauces and have learned a great deal on the internet.

Pepper Geek is a great resource
https://peppergeek.com/ and definitely has a wealth of information.

Someone also mentioned taking it "outside", I jar everything in the house and leave it till it's time to make hot sauce but after that it all goes to the garage. I use disposable drop clothes and newspaper under the whole process. Once the sauce is made and jarred up, the utensils/equipment go on a plastic tarp and get an initial hose off outside before they go in the dishwasher, and all the drop cloth/paper gets rolled up carefully and into the trash. My garage doors are usually up when blending but it still smells like hot peppers

I just started doing all my own 2 years ago because I could never find what I wanted, everything either tasted good but wasn't hot enough or was hot enough but didn't taste that great... after season 2, everyone I know wants me to go into business (I'll take the compliment, not sure I want the hassle). I mostly only do fermented sauces and have learned a great deal on the internet.

Pepper Geek is a great resource
https://peppergeek.com/ and definitely has a wealth of information.

Someone also mentioned taking it "outside", I jar everything in the house and leave it till it's time to make hot sauce but after that it all goes to the garage. I use disposable drop clothes and newspaper under the whole process. Once the sauce is made and jarred up, the utensils/equipment go on a plastic tarp and get an initial hose off outside before they go in the dishwasher, and all the drop cloth/paper gets rolled up carefully and into the trash. My garage doors are usually up when blending but it still smells like hot peppers in there for a month!

Thank you for your reply.
I will definitely check out the link you shared. This forum is awsome!