Re: [CH]V6 #133 Re: When is a Fermented Sauce Done? - including Chile

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: bedwellm@WellsFargo.COM: "RE: [CH] Hot Dogs"
• Previous message: Ray Pfaff: "Re: [CH] Hot Dogs"

Hi CH's,

In a long and interesting post, George Nelson wrote:
>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."

There is another process by which sauces can be produced by salt 
tolerant yeasts. (Unfortunately I have forgotten the genus.) An 
example is Tabasco sauce. The yeasts appear as puffy white clumps 
reminiscent of popcorn.

I have had such a mash working for about 18months and I will try it 
soon and report back on the results. I had an airlock fitted to the 
container but did not notice much gas evolution. Perhaps because the 
fermentation rate is so slow.

---
                      Regards,               Cameron.

• Next message: bedwellm@WellsFargo.COM: "RE: [CH] Hot Dogs"
• Previous message: Ray Pfaff: "Re: [CH] Hot Dogs"