First time hot sauce

[hooked on smoke]

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.

 

[jcam222]

Can you look at my post #25 in this thread and then ask specific questions from there? https://www.smokingmeatforums.com/t...ferments-processed.324018/page-2#post-2484665

 

[Steve H]

You were getting replies from both Jeff. And myself.

First hot sauce of the season.

Afternoon all! While coming home from doing some errands. Ann and I stopped at the store for some jalapenos. Ann has the urge for ABT's for dinner. While looking at the jalapenos, I happened to notice that they had some red Fresnos! Ding, ding! Hot sauce time. Got enough for two quart jars for...

www.smokingmeatforums.com

Habanero mango hot sauce.

This is a nod towards Jeff @jcam222. I really enjoyed the hot sauce he sent me. And I found some habs that weren't priced like gold. So, I'm making some! These were 1.00 per ounce. But 14 ounces. Divided in half between 2 quart mason jars with 1 cup of mangos each, 1/2tsp dried ginger each, 2...

www.smokingmeatforums.com

Got two rolling now!

The red Fresnos will get processed this weekend. They've been fermenting for almost 3 weeks now. More than likely I'll make that Asian buffalo style sauce again. People loved it. I'll add a bit more ground ginger this time though. I dug up our antique food processor. So I might use that instead...

www.smokingmeatforums.com

Sriracha sauce. Kinda.

After a week. I processed the Red Fresnos today when I got home from work. This was my most active ferment yet. This was bubbling like a witches caldron! Draining while I get the champion set up. I forgot to take a pic before adding the vinegar. It had a really deep red to it. For the...

www.smokingmeatforums.com

 

[hooked on smoke]

Greetings,
I have my first jar of hot sauce packed and in the pantry.
Fresh picked ghost peppers, red bell, onion, garlic and carrot slices.
It took a bit to figure out the salinity tester. I hope I got it right. I started with the chart that a member was kind enough to share and it turned out pretty dang spit on. I used pink Himalayan salt.
Thank you all for the support and guidance. I love this forum.
No pictures no proof. (I'm photo taking challenged. Sorry).
I did buy a ph tester and as mentioned a salinity tester for the brine. May be overkil but I like doing things right.
Thanks again.

 

[hooked on smoke]

Side note, hazmat suit may be in my future. Regardless of how safe I thought I was, my wrist, right eyebrow left nostril were on fire for a while. Them ghost peppers found a way to attack me.
Any tips are welcome for turning off the burn. I tried milk, baking soda paste. Finally settled down.

 

[chopsaw]

peppers found a way to attack me.

They always do . Wait for the fumes when you blend it up .

 

[jcam222]

I always wear nitrile gloves when working with my sauces and I've worn goggles and a mask for a couple of them!

 

[Steve H]

Greetings,
I have my first jar of hot sauce packed and in the pantry.
Fresh picked ghost peppers, red bell, onion, garlic and carrot slices.
It took a bit to figure out the salinity tester. I hope I got it right. I started with the chart that a member was kind enough to share and it turned out pretty dang spit on. I used pink Himalayan salt.
Thank you all for the support and guidance. I love this forum.
No pictures no proof. (I'm photo taking challenged. Sorry).
I did buy a ph tester and as mentioned a salinity tester for the brine. May be overkil but I like doing things right.
Thanks again.

Just an FYI. Put the jar(s) in a tray or plate of some sort. These can bubble over pretty good sometimes. And could make a mess. Or worse, stain.

 

[hooked on smoke]

Just an FYI. Put the jar(s) in a tray or plate of some sort. These can bubble over pretty good sometimes. And could make a mess. Or worse, stain.

Oh, good to know. Thank you.

 

[Torch&Tone]

I take the entire operation outside to blend and to bottle. No sense in pepper-gassing the home.

 

[hooked on smoke]

Good morning,
Here we are three weeks into the ghost pepper hot sauce attempt.
Is there anything I should be looking for? The good the bad and/or the ugly.
I tell yah one thing, the pantry smells pretty good, garlic ish.

Thank you all for the support. This forum rocks.

 

[TimboBBQ!]

Side note, hazmat suit may be in my future. Regardless of how safe I thought I was, my wrist, right eyebrow left nostril were on fire for a while. Them ghost peppers found a way to attack me.
Any tips are welcome for turning off the burn. I tried milk, baking soda paste. Finally settled down.

Ghost pepper said it all

 

[Steve H]

Good morning,
Here we are three weeks into the ghost pepper hot sauce attempt.
Is there anything I should be looking for? The good the bad and/or the ugly.
I tell yah one thing, the pantry smells pretty good, garlic ish.

Thank you all for the support. This forum rocks.

Color looks great! The cloudy liquid is exactly what you want. Give it another week or two. And process.

 

[hooked on smoke]

Color looks great! The cloudy liquid is exactly what you want. Give it another week or two. And process.

Thank you. Im still learning. I appreciate you.

 

[jcam222]

I assume it is bubbling or bubbles some if you tilt it a little? Looks nice and clean with no Kahm yeast

 

[hooked on smoke]

I assume it is bubbling or bubbles some if you tilt it a little? Looks nice and clean with no Kahm yeast

Yes, slight bubbles when moved.
Some of the edges of thing have a white sort of build up. Is this the Rahm yeast you mentioned?
Its kind of hard to tell, but i zoomed in on what im talking about.

 

[Steve H]

Yes, slight bubbles when moved.
Some of the edges of thing have a white sort of build up. Is this the Rahm yeast you mentioned?
Its kind of hard to tell, but i zoomed in on what im talking about.

That could be. Just remove it.

 

[hooked on smoke]

That could be. Just remove it.

Do you mean wipe it off when the fermentation is done? This is my first go at this so I can use all the help I can get. Thank you.

 

[Steve H]

Do you mean wipe it off when the fermentation is done? This is my first go at this so I can use all the help I can get. Thank you.

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.

 

[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.

Ah. Sould I remove the entire piece or simply wipe it off?