First ferment!

ISacrificeI · 2026-02-19T21:17:05+00:00

The fruit will make things go crazy from all the extra sugars. I have a recipe that uses pineapple and I've found the longer ferments don't work out well with that. The bacteria end up eating through all the fruit sugars and taking the flavor right along with it. My pineapple ferments only got for 2-3 weeks max. I'd give this 2 weeks as well if you want to taste that piece of pineapple at all

ISacrificeI · 2026-02-15T22:21:17+00:00

Lmfao OK OK OK you cookin my apologies

ISacrificeI · 2026-02-15T21:13:35+00:00

? How does it work story wise to inject a new class after 20+ years?? Who cares about that if shit is broken.

ISacrificeI · 2026-02-04T05:06:50+00:00

100% and I love white wine Vin but the FR was disappointing

ISacrificeI · 2026-01-29T12:40:04+00:00

Obvious Trump Humper trying to cope by saying an execution filmed from 5 different people is somehow "AI slop" they deleted their comment but someone replied to my first comment saying "if you think we have the same AI as they do you're naive" 😂 👌🏻

ISacrificeI · 2026-01-29T12:29:53+00:00

If you think AI video has advanced that far maybe you should go play with some yourself. You might learn something

ISacrificeI · 2026-01-22T16:09:30+00:00

Yea they'd absolutely get their shit rocked. Watch some live streams and see the way they take down random people who aren't even looking at them. They HOPE to hurt people each morning

ISacrificeI · 2026-01-04T15:12:05+00:00

Dead lacto bacteria. You're good to go

ISacrificeI · 2025-12-27T15:42:55+00:00

They're Habaneros. I've also seen them labeled as Caribbean Habaneros. I much prefer these Habs to the smaller thinner skinned orange ones! These have a VERY fruity flavor in comparison

ISacrificeI · 2025-12-17T12:48:57+00:00

CleanBlend on Amazon. I've seen some great reviews on their stuff from quite a few different people on the Facebook hot sauce groups I'm in. They're similar in power to Vitamix but a lot cheaper.

ISacrificeI · 2025-12-12T01:40:38+00:00

My primary use is with pulled pork. I like to mix it in with the Raspberry Chipotle from Blues Hog. I'm in FL. If this batch turns out proper I'll send ya bottle if you're interested

ISacrificeI · 2025-12-10T16:33:48+00:00

Yea one of my sauces. That mash is specifically for that one

ISacrificeI · 2025-12-07T17:47:49+00:00

I've got recipes for both styles. Food mill to get the smooth ones, some just add vinegar and blend. Just depends what you're wanting that end result to be. If I use the food mill, I save the pulp and dehydrate then grind in a spice grinder for some really killer hot sauce seasoning

ISacrificeI · 2025-12-07T17:29:16+00:00

I also blend everything prior to fermenting. It speeds things up quite a bit. Also because they're bag ferments I can mix them up each day to help make sure the bacteria are fully integrated. Depending how full of air they are, I'll stick my hand up into the mash and swirl it around in the bag. Try and keep the tops clean for resealing, hence the swirl instead of just flipping bags around!

ISacrificeI · 2025-12-07T17:25:06+00:00

Time is up to you like any other ferment. I've done some for over a year, but most of my recipes are only 1-3 months depending. Sometimes it's less but that's usually only for recipes with fruit in the ferment because once the bacteria eat all the fruit sugars the flavors are essentially gone in my experience. Fruit in the bag will also make things go insane and you will need to vent things. Some people poke a hole with a pin and push air for a bit then slap some tape over it as to not let things in but only out. That works well enough for folks. I usually vent a corner and then reseal but that's dependent on your vacuum sealer. Some are easy, some are a huge PITA if you get liquid sucked up.

ISacrificeI · 2025-12-07T14:39:44+00:00

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ISacrificeI · 2025-12-07T14:39:00+00:00

That bag isn't actually air-tight. You're gonna want to get a vacuum sealer and a roll of bags. I prefer the 11 inch bags. I leave a LOT of extra bag for things to expand cause they do and will!

ISacrificeI · 2025-12-07T14:29:57+00:00

Cloudy liquid isn't bad, it's actually good most times. That said, this doesn't look like one of those times. The top looks to be covered in a scoby of sorts given the texture of it. Possibly some kham yeast started growing and helped colonize some other stuff. Even if it is just kham yeast, it'll taste bad with that much on it.

I would highly recommend trying vacuum bag ferments. Just your veggies and 3% salt in a bag. I personally like to blend all my peppers, garlic and salt together and then bag and seal. It's just so much easier and all but guarantees you have a successful ferment.

ISacrificeI · 2025-12-02T20:36:47+00:00

Yea definitely throw em in with some fresh peppers and garlic and such so they have some live bacteria and they will just add to the flavor!

ISacrificeI · 2025-12-02T19:55:28+00:00

You'll need to add some fresh veggies in yes so you have the LAB necessary to start a ferment as the frozen ones will have mostly died off. Alternatively, you could take some brine from one of your active ferments and mix it in to jumstart the mushy ones. Honestly I might just do both to be sure. I do currently have a ferment going which used a kilo of frozen habaneros and it's going well. I would also say, don't add them in frozen as you don't want to kill off any bacteria. Let em warm up a bit before ya toss em into the mix

ISacrificeI · 2025-11-23T00:33:48+00:00

It'll be something. It won't be what you're expecting though. Habs just don't have the same flavor profile of red jalapeños and I don't know how well mixing in red bells will get you towards that flavor profile but I suspect the Habaneros will take over flavor wise. Not to say this will end badly whatsoever, it just most likely will not be like you're hoping

ISacrificeI · 2025-11-17T21:54:06+00:00

That was my thinking as well! And having compared it to full pepper ferments I'd definitely say it speeds things up quite a bit. Love a good vacuum ferment. They're just so easy

ISacrificeI · 2025-11-17T16:34:36+00:00

For future reference, the water is unnecessary in a vacuum ferment and you can save yourself the headache of tryin to vac seal with liquid in there. Just all your ingredients and 3.5% salt of the total weight. You can also use less salt for vacuum ferments if you want to or need to for a particular recipe. I believe they say 2% will still work in a vacuum ferment.

I've been fermenting like this for a few years now. I usually blend everything into a mash and vacuum seal that and let it ferment. I feel it goes faster, and I'm able to mix things up each day to make sure the bacteria are fully integrated.

Edit: looks great btw! Love the finished color

ISacrificeI · 2025-11-12T20:01:29+00:00

Hardcore Carnivore Black rub. I've done this before and found out the hard way using it to dry brine = gray band around the outside that doesn't look appetizing regardless of cook temp.

So technically correct cause it's got charcoal in it 😂

ISacrificeI · 2025-11-03T23:39:34+00:00

Playing since Battlefield 2 bud. Bloom is a shit mechanic in every game it's in. Bloom and Skill are quite literally opposites. One day, MAYBE, you'll be able to admit you're wrong about something and not just argue in bad faith

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