Looks great. Just a question. My blender doesn't heat stuff so what should I do after I blended to stop fermentation? simmer it in a pan?
@desambalman
18 күн бұрын
Yes no other option
@Mejren2004
11 ай бұрын
i opened youtube to see how i can vacuum seal for a hot sauce (usually i do my hot sauces the same way you do with a brine, learned from you) and what do you know, you made a video about vacuum sealed fermentation. thanks for the video, i needed that. just one more question, is vacuum fermentation good for big batch? (i usually do fermentation with 5 liters jars with brine) and for vacuum i will start with small batches for personal uses
@dunbarautomotive
11 ай бұрын
I have done this in the past, works great! 👍 my opinion is that you need the same head room in the bag as you have product. You can cut the bag in the corner to relieve gas if needed. Just reseal it it back.
@Mejren2004
11 ай бұрын
@@dunbarautomotive thank you very much for these tips, i really appreciate it.
@jordoo1978
11 ай бұрын
love the show guys keep it up. Is there anywhere the recipes are posted?
@ATXHotSauce
11 ай бұрын
Working on it!
@RavinDave-theOriginal
4 ай бұрын
I'm not a partisan of the Brine vs. Bag wars. Though I'm more comfortable with my jars and StarSan, this seems to work fine. But I'm still a bit hesitant to use it for anything beyond a couple weeks. Can you speak to that? Also ... seems like most Bag fermenters online end up releasing and resealing their bags at some point. Doesn't look like you had to. Or did you?
@indahlam
5 ай бұрын
Hi John. Thanks for you video! You add a cup of apple vinegar. How many grams is this approximately? And one more question, if you don't mind. Can I use frozen peaches instead of fresh peaches?
@ATXHotSauce
4 ай бұрын
You can but make sure you have other fresh ingredients
@indahlam
4 ай бұрын
@@ATXHotSauce thnx! And what about grams or milliliters of your cup?
@ATXHotSauce
4 ай бұрын
@@indahlam 251 mill
@Jwoods5
8 ай бұрын
Hi John. I am a chef from canada and i am researching to get into the hot sauce business working on my own recipes and stuff. But was curious, Where do you get and design your labels for the bottle. Thanks in advance and thank you for the great informative videos
@ATXHotSauce
7 ай бұрын
we started with Avery.com for labels and designs..
@kilohertz684
11 ай бұрын
Hi John, Can we use canned peaches instead of fresh, if so, any mods required to the recipe? cheers
@ATXHotSauce
11 ай бұрын
Yes you can! Just make sure you have some fresh peppers and other ingredients in there so that the fermentation starts
@Dorakuss1
3 ай бұрын
Hey John, I did the same method with three bags, two of which blew up like balloons and my last one has not blown up at all and it's been in the bag since December should I be leery of this when it comes to making a sauce and blending it up since it didn't blow up with all the air
@ATXHotSauce
3 ай бұрын
if it didn't blow up at all i would be alarmed - better safe than sorry
@Dorakuss1
3 ай бұрын
@@ATXHotSauce Thanks John, it didn't so I guess ill toss it. Any ideas why you think it didn't?
@ATXHotSauce
3 ай бұрын
@@Dorakuss1 not sure - sometimes it just doesn’t work
@fredstevens129
10 ай бұрын
It goes from room temperature to 165 degrees but you never show it leave the blender. Did we miss a step?
@zkultra9360
10 ай бұрын
The Vitamix Blender can cook while it blends. Thats how he heats his sauce.
@Stabizzie
10 ай бұрын
I have a question about fermenting in plastic buckets. Does this negatively affect flavour, does the acid affect the plastic or is it the same as glass?
@ATXHotSauce
9 ай бұрын
make sure you are using food rated buckets. I don't see any flavor differences between glass and plastic.
@bjschofied1
8 ай бұрын
How would this come out in a 3.5% salt water brine? Thanks for the video!
@ATXHotSauce
8 ай бұрын
we typically use a 3.5% brine
@kilohertz684
11 ай бұрын
Hi John, Just a couple of generic questions. Is the ratio of veg weight to brine volume important? My first attempt at fermenting started yesterday, I made 6, 1L jars of various peppers and I'm wondering if I might have packed the peppers too tightly? Fresh pepper weight was about 400g per jar with about 400mL 3.5% brine per jar. I'm not seeing any bubbling in the air locks but if I tip the jars slightly I see bubbles emerge from nooks and crannies. Thanks so much for your help. Cheers
@ATXHotSauce
11 ай бұрын
I would give it about 3-5 days before you really start seeing some action. also make sure you are keeping it in a place that is warm. 69-75F
@kilohertz684
11 ай бұрын
@@ATXHotSauce Well we are off and running, bubbling like crazy, so much so that some of the brine has pushed into the airlock. I am tilting the jars daily to help get the CO2 out but it has bubbled into the air lock a few times. I have removed some of the brine and put fresh in the air lock. What would be the best course of action? Am I doing the right thing? Starting more today and I want to avoid having to babysit these for a long term ferment, months. Thanks John!
@seeingdoublethepodcast7
10 ай бұрын
I usually wait about 2-3 weeks for my ferments
@Estepilha_
10 ай бұрын
Hello John. I found the clove flavor to be very strong, it took away all the peach flavor. Do you think you can reduce the amount or switch to another seasoning? thanks. I'm your fan.
@dunbarautomotive
11 ай бұрын
What cardamom pods are you using, 🤔 I have been looking into them but have no experience with them. Black or green? Ect....
@ATXHotSauce
11 ай бұрын
Green are the ones we use
@dunbarautomotive
11 ай бұрын
@@ATXHotSauce thanks
@Extirpate326
11 ай бұрын
How long did you let this one ferment for?
@ATXHotSauce
9 ай бұрын
at least 3 weeks
@mistakek
11 ай бұрын
How long was it fermenting?
@ATXHotSauce
11 ай бұрын
30 days
@howardbellamy6301
11 ай бұрын
Could you please tell me what brand of pH meter you’re using?
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