[CH] Re: When is a Fermented Sauce Done? - including Chile wines
George Nelson (70431.3065@compuserve.com)
Sun, 6 Feb 2000 13:04:53 -0500
Kristofer Blennow posed the question of how to gauge the completion of a
chile mash fermentation and on February 1, my posting gave some information
about the general course of these fermentations based upon my own
experience as well as upon what is generally known.
His return posting February 2 made some good points about vegetable
fermentations in particular being the result of a succession of organisms
each preparing the medium for the next. Rightly, he said: "You also have
less control over what species you get in there, since you rely on whatever
is present in the vegetables."
This is a concern in Sweden with plants home-grown from seed since there
are few host plants and fruits around to carry the most effective
organisms.
He also indicated, "Lactic acid bacteria are a bit different, there are so
many species, and some of them seem to survive quite low pH, and still
produce some gas." and that, "Some experts have told me that it is very
hard to kill these lactic acid bacteria without heating."
True, but, survival at low pH is not the same as growth. Organisms at the
end of most fermentations are barely surviving in a place made hostile by
their own secretions and that of others. Killing them is not necessary;
their circumstances do not let them change much in the medium.
Since the purpose of the original post was to offer some encouragement to
Kristofer to jump in and try it, let's continue that with facts and tips:
Smell and taste the product during the fermentation (using a sanitary
technique). If tartness develops, this is good. Discard if there is
bitterness or "bitter white mold."
Reduction in the rate of gas formation is a clue that at least one group of
organisms has further depleted the medium. Chances are there is little
left in the medium for further gas formation by a succession organism.
Chill the mash and keep it cold when taste indicates the acidity has
reached the right level.
Keep it covered and exclude air; you do not want molds to utilize the
lactic acid to raise the pH to the point where it will allow C. botulinum
to thrive.
Regarding a Chile Wine: Chiles are a "impoverished" medium for classical
fermentation since they have little free sugar and convertible starch.
Alcohol fermentations will be very slow and insignificant.
I suppose you could make a flavored wine from chile mash by sugaring it (or
adding grape must) and relying on the chiles to provide the other growth
factors an alcohol yeast would need.
George