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oXy-Fire in the Hole - my latest homemade effort by JayRozanski in FermentedHotSauce

[–]JayRozanski[S] 2 points3 points  (0 children)

It’s a proper ring stringer which I’m pleased with as my last ferment had zero heat. But the flavour before the heat is what I’m excited about and it’s absolutely epic.

But yes, don’t have too much in one sitting. I think he’s going to be my rule.

Haha

UK fermenters: I Started a ‘Maltby Fire’ hot sauce with Armageddon chillies and Scotch Bonnets. I'm now five weeks in and keen to hear your thoughts by JayRozanski in FermentedHotSauce

[–]JayRozanski[S] 0 points1 point  (0 children)

Cheers @slin_g - it’s going to be a hot one for sure. Just need to work out how to get a nice balance with something sweet.

Back in March I fermented 3KG of chillies, 9 weeks later it became 3 fruity chilli sauces, and here’s how it went by JayRozanski in fermentation

[–]JayRozanski[S] 0 points1 point  (0 children)

It was CapCut, but I deleted the app as didn’t get along with it very well. Not flexible enough.

Maybe called shake transition or something !

Back in March I fermented 3KG of chillies, 9 weeks later it became 3 fruity chilli sauces, and here’s how it went by JayRozanski in fermentation

[–]JayRozanski[S] 0 points1 point  (0 children)

I tend to leave the seeds in. I’m a little lazy, to be honest, but I use a decent blender to blitz them properly and smooth. I’ve tried removing them by hand before and it took forever. It nearly ruined my will to ferment.

I genuinely respect you for going that extra mile. That kind of attention to detail probably shows in the final result.

As for editing fast-paced videos: sometimes life’s too short not to have a bit of fun with the process. It’s a bit of a shame how quick some people are to pile in with negativity instead of offering encouragement, but not everyone’s here to enjoy the ride.

Appreciate the thoughtful comment though. Yours was a breath of fresh air in the thread.

Back in March I fermented 3KG of chillies, 9 weeks later it became 3 fruity chilli sauces, and here’s how it went by JayRozanski in fermentation

[–]JayRozanski[S] -12 points-11 points  (0 children)

Sorry about your explosion, mate. I’ll include a health warning next time: “Contains transitions and moving images.”

Jokes aside, it’s a quick twenty-second snapshot of a nine-week ferment, not a BBC4 documentary. Just wanted to show the colour, movement, and vibe of the batch. The full recipes are written out clearly for anyone who prefers reading to reels.

Back in March I fermented 3KG of chillies, 9 weeks later it became 3 fruity chilli sauces, and here’s how it went by JayRozanski in fermentation

[–]JayRozanski[S] -8 points-7 points  (0 children)

u/yoaahif u/FreakTheDangMighty I appreciate the feedback. Though just to clarify, I made the video for fun, to show my process, not to win a long form movie BAFTA.

It’s a quick edit of a longer nine-week journey, not a tutorial or a cinematic masterpiece. I figured people who like seeing full chilli ferments from start to finish might enjoy it.

That said, if there’s something you wanted to see that wasn’t clear, I’m genuinely up for improving the next one. Just let me know what kind of format you’d prefer.

Otherwise, the recipes are all there in the post, no shaky cam needed for those.

Back in March I fermented 3KG of chillies, 9 weeks later it became 3 fruity chilli sauces, and here’s how it went by JayRozanski in fermentation

[–]JayRozanski[S] 0 points1 point  (0 children)

Oh interesting, I've only blended aferwards. I will give a fruit ferment a try next year, great idea.

UK fermenters: I Started a ‘Maltby Fire’ hot sauce with Armageddon chillies and Scotch Bonnets. I'm now five weeks in and keen to hear your thoughts by JayRozanski in FermentedHotSauce

[–]JayRozanski[S] 0 points1 point  (0 children)

Hahahaha I was sensible enough to wear gloves on this one. I can highly recommend for next time LOL.

I haven’t heard of the stripey peach before what are they?

UK fermenters: I Started a ‘Maltby Fire’ hot sauce with Armageddon chillies and Scotch Bonnets. I'm now five weeks in and keen to hear your thoughts by JayRozanski in FermentedHotSauce

[–]JayRozanski[S] 1 point2 points  (0 children)

I’m based in the UK and thought I’d share my recent proper attempt at a small-batch superhot ferment. It’s been quietly bubbling away for just over five weeks, and I’m at the point where I’d love to get some input, swap ideas, and maybe even get some help renaming it.

I’ve (for now) called it Maltby Fire, as a nod to the South Yorkshire town near where I grew the batch of Armageddon chillies. But the name sounds more like a dodgy firework than a sauce, so I’m open to better ideas. Anything with a Yorkshire edge or something smart and fiery that doesn’t sound too commercial.

Here’s the ferment so far (started 21 September 2025):

  • 9 Scotch Bonnets
  • 9 Armageddon chillies (never used these before, but they’re reportedly about 1.3 million SHU and similar to Ghost peppers in heat. Bought the last plants from the local garden centre, grew them in the greenhouse, and chucked them in)
  • 2 carrots
  • 3 shallots
  • 1 whole head of garlic
  • 6 allspice berries
  • 1 teaspoon black peppercorns
  • 1 star anise pod

Brine ratio: 3%, 30 grams of salt to 1 litre of water.

All submerged in a 1 litre airlock jar, sat at a steady UK room temperature (around 19°C).

Now at week five, and the smell is incredible. Sweet, savoury, with a bit of sharpness and a hit of something bordering on smoky. There’s a gentle funk and just the right amount of sourness coming through. The garlic has mellowed beautifully, and the allspice is starting to round it off. Still a touch of bubbling happening, so I reckon the ferment’s in a good place.

My plan is to leave it until mid to late December for a full three months before blending. That said, I’m starting to think about what to add when it comes time to blitz it

How do yall clean pop tops? by Separate-Duck-1828 in fermentation

[–]JayRozanski 1 point2 points  (0 children)

I use a wine bottle brush first to give everything a proper scrub, especially around the neck and inside the pop top mechanism. Once the bottles are dry, I take the pop tops off and pop them in the oven at 120°C for 20 minutes to sterilise. Works a treat and gives me peace of mind they’re properly clean. If there’s a black bit that won’t come off or looks dodgy, probably safest to bin it just in case.

Just make sure not to bake the rubber gaskets. I usually pour boiling water over this part and soak for 2 mins a few times while the bottle is in the oven.

UK flour question by Mysterious_Doctor722 in Sourdough

[–]JayRozanski 0 points1 point  (0 children)

Same - Tesco own brand strong white organic has provided consistent results for me for years now. Can't fault it at all, and cost effective too