I didn't show it in the video, but I measured the pH at 3.2 when I removed the airlock and replaced it with a normal lid, 3 years ago. when I tested it while making the sauce it was still stable at 3.2pH
Your statement about 'sensitive' parts reminded me of my favorite saying when it comes to cooking with hot chilis: "Wash hands prior to handling penis."
I’ve been following since 10000 followers. I have since spent $3000 on equipment and other miscellaneous. Keep it hot. Can’t wait to see what the season will bring us. 😊
Just watched an Ohio Fish Rescue video and noticed this in the side recommendations, having gone from being told to stay fishy to stay spicy has earned you a Sub
I saw some wooden barrels in the internet,small ones, and was thinking of buy one and after burn the inside a litle and make them as air tight I can,to make a long term ferment.Like Tabasco co. does with salt on top.You 've got me inspired.
Great video! So glad you followed up on the older fermentation videos. I appreciate all you do and I love the way you didn't hesitate to make a bottle for brother's bday a priority. You're a fantastic human being. Keep the content coming! ✌️
Awesome video! I bought the moz piri piri seeds from you when you first had them available and happy to say my moz piri piri plant that I started last year is still alive now despite the winter and run ins with aphids. Stay spicy chillichump!
Excellent! I'm glad it is doing well Chris!They are even stronger this year with selective breeding. I have them in my seed store now by the way, I have that separate from my sauce shop chillichumpseeds.com
I once used an old 3 gallon miniature wine barrel to make hot sauce. The first time I turned the tap air rushed out. I had the barrel in my bedroom. It was a time bomb! I'm lucky it didn't explode. It sure was great sauce though
It's amazing how much life can change in 3 years. Another great video! I've been watching for about a year now. You have a talent for presenting information in a relaxed and orderly way. Great work. Keep it up. 🖒🖒
Great video. I did a Habanero fermentation for two years. I liked it so much that I didn't even blend it. I used it in the mash form for a beef and pork rub and on the table for vegetable dishes. I agree with you that the long fermentations cause quite a transformation in taste. Your place is beautiful, your business growth has been amazing, and your channel is a class act. Congrats to you and thank you for the content.
hey fella, thanks for the content! I've had a lot of joy and satisfaction added to my life by making my own hot sauces and you were the go to for learning how to properly do a ferment.
I just planted my chille seeds and looking forward to making your recipes if they grow. Growing in Wexford Ireland, so could be terrible summer with rain. Your videos are great and inspiring 🌶
Congratulations on your success. I'm embarrassed I missed it when you turned your 100,000 subscribers, now 160,000 plus. So happy for you. And your new " chili homestead" is really nice. That was a great amount of time with that fermentation. I'm not surprised that it became more favorable with all those additional flavor compounds coming into play. What would be interesting is how long you can go before there is no more benefit to aging it. Anyway great video. Fyi I have mentioned your channel to several folks including recently a gentleman from Trinidad ( of course he uses a lot of Scotch bonnet in his recipes. ) Anyways have a great day. 👍😃🌶🌤🍻
It's funny how time can get away from us. I've got 10 gallons of sour beer aging in the basement I was going to bottle after one year of fermentation. Two years later I haven't bottled it yet! As always, great video! It's awesome seeing how you've progressed and I'm glad you've made your dreams a reality. Keep it up, I love watching your videos and seeing what you're up to :)
Thanks for all the experimentation on sauces, Shawn! Been making sauces for a couple of years, based on your videos, and the family and friends love it! Would've loved to taste the 3 year mash.
very same thing happened to us, chillies from october 2019, we made a lot of batches, one is fermenting to this day (may 2023) thankfully still alive, just never had the time to saucify them… :)
So awesome to see the final results of this video! So happy for you and your wife to have your dream homestead! So much has change but all for the better. I can’t wait for this year and all that is coming.
Nice job, glad to see a hot sauce video! I know you have been a busy man as of late but you have your priorities in the right direction. Looking forward to the next videos and the years to come. Take care Shawn
That was quite a blast from the past, sometimes life gets in the way right? Very cool to see that those fermentations stayed clean and developed their flavors so nicely. I've got a piri-piri mash (those extra nasty tiny ones) going on that I aimed to process after 2 months or so, but it just kept on looking better by the week. It's about 4 months old now, but after seeing this I might let go for another month or two.
First and foremost: "...would the real Dave Reynolds please stand up, please stand up, please....."! In your face! Shaun, as always it was a great treat seing your sauce making and i cant wait to be able to get some of the long ferments, before @GROLSCHnl can grap it all. Even though i cant bully him anymore since he was so nice to me. The way you have come (and i am only a late addition) is so great. You are not only an inspiration for us but a good teacher and dare i say friend. Never doubt what you are for us, look at the followers, at the supporters and your orders. We are there for it!
Thank you for the kind words my friend. And there will be more sauce videos than folks will know what to do with them once my growing season comes round!
I just ordered some of your sauces. I hope those are not too hot for me. Looking forward to trying these and hope your sauces can become a grocery store item one day.
They should be manageable Bobby! But a little goes a long way. They are very flavourful. Let me know what you think when you get them, and if you have time please leave a review on my website! ❤️
Just make sure you keep everything sterilised and sanitised as well as you can, start the fermentation off at a good temperature, and you should be good!
Good stuff mate!! You have inspired me for sure!! Always loved making fermented sauces for my mates, now after watching your channel I’m keen to start scaling up and hopefully one day get to a point with where I have a brand and can sell some sauce on a large scale! Keep it up legend!! 👍
Great video - I remember when you did the first video. Great to see the end. I didn’t catch if you kept them in your ferminater, or in another area. Thanks for all of these, I’m in my third year growing peppers and making sauces with your help, and have 90 seedlings going, expecting to have 70 plants. Cheers 🍻
Thanks for this video. I have a couple of jars in the back of the cupboard, started over a year ago and sort of forgotten. Last time I looked they appeared to be fine, but I was beginning to wonder if I would end up putting them into the compost. Now I have hope and I will check them out this weekend, and hopefully turn them into a tasty sauce. Thanks for the white wine vinegar advice, I will use that.
I've got a commercial blender I use for my sauce business, had it for years. The ninja did a fine job for my small batch sauces and testing. Still recommend it as best bang for the buck
You are living the life! I don't remember when I started watching your videos but it was before this sauce for sure. Is Seedsio open source? What did you write it all in? My "season" is just starting in SoCal. Going for a first time cross this time around.
Interesting experiment! I made an alcoholic kombucha over a year ago & left it under airlock. To my surprise, it’s growing a new scoby. At this point it is a science experiment 😂
Very wonderful how your channel continues to grow Shaun! With your new home operation growing in scope, may your success only thrive. This is an interesting new line, the long term ferment, coming to market soon. With this season the true start to a season long grow at your new place, what could a 5th Anniversary Ferment look like for an obvious 5 year test? You do typically grow some interesting varieties after all. Stay Healthy! Stay Spicy! -Bob...
👃 I chuckled out loud when you cracked the seal on the first pot and… “smells amazing” You looked so happy! Have very much enjoyed your sauces, so this year I hope to make some of my own.
Now this is what I’m talking about! Do more of these types of episodes please!!! I just bought two of the seasonings! And if you would make some garlic and Peri Peri sauce, I’d buy two bottles of that! I’m really into habanero, scotch bonnet, and Peri Peri sauces!
Thank You for everything that you do. I've enjoyed every video and learned so much over the years. Cheers mate!.. Sending my best wishes to you and yours from Canada!
CC I've watched this video a few times in the past year because it's one of my favorites. One question that always comes to mind. When you changed the lids, the brief introduction of air at that moment did nothing? or did you refrigerate them at that point?
At that stage the ferment has done its job by reducing the pH sufficiently. So it won't allow growth of many pathogens. But you still want to limit the introduction of air.
Great video i have always wanted to run a ferments this long. maybe one will get started this weekend and left under the counter till i have some more gray hair.
I have some scorpion mash that I made about 4 years ago. Been in the fridge and its almost exactly like the one I made 4 weeks ago. I just finished the last of some reaper hot sauce my cousin made me about 14 years ago. It was as hot and tasted the same as the day I got it. As long as its not loaded with sugar and has vinegar and salt I think it could last decades in the fridge. Heat and light will do the most damage. An unopened bottle in cold dark storage would probably last 20 years. You shoukd try the tobasco sauce from an antique MRE. As long as its not terribly discolored or black it should be fine.
All of the beer I brewed with StarSan was 100%... magic stuff.. I tried SodiumPercarbonate powder... no matter how I flushed out my containers.. the brew ended up oxidized...
As always, killer video!! I've used your videos to be a much better hot sauce maker. My friends all love my sauces and are all subscribed to your channel!!! Keep up the great work.
Have you ever thought of putting a layer of oil on top of your ferments to act as an extra air/moisture seal???. I do it all the time. It is a great way to keep everything covered
It really isn't a good idea. Fermentation is all about reducing the pH. Oil doesn't change pH, so processing it to be safe is a different process. Oil can harbour pathogens, and become a breeding ground for things you don't want in your fermentation.
@@ChilliChump uuuuuh, good point. Always thought oil was a good way to keep moisture and thus pathogens out. Also figured the chillie oils would dissolve better in the oil. I suppose different methods breed different results
That looks and sounds tasty. Been wanting to try a 2-3 year ferment in an oak cask - just haven't come across an affordable, appropriately sized cask yet.
Are you working on a timed test to see if after 12 months there are any changes or benefits based on how much longer after that year you go? I have two batches I did not have the time to process, one is almost a year and the other is going on two years. Thinking I might let them both ride and see how it comes out.
great stuff, i hope you faired well in the winds, I unfortunately lost my polytunnel when a tree decided to have a lay down. fortunately the chilli seedlings are indoors on top of a vivarium.
Epic video. Absolutely enjoyed it! Do you have a recommendation for a chili variety in my garden in northern germany? I do not have a greenhouse and am not a huge fan of c. baccatums. I am afraid piri piri will not do so well in the open garden, right? Any idea?
Thank you! Piri Piri can do ok in the later part of your season, if you can keep them indoors or under cover until then. Things like poblano should do alright outdoors. I did a comparison experiment last year with my poblanos...indoors Vs outdoors
@@ChilliChump Thanks. Poblano looks interesting. Never tried them before. On the a little hotter side, I may try the Sibirian Pepper. It is a russian variety that is said to do well even in rather bad light conditions. Heat is said to be 7 / 10.
I do that to sterilise...but you still need to sanitise just before use. Unless of course you can go straight from boiling the jars to using them, without letting them cool or get exposed to pathogens
3 years in a used wine, whiskey, brandy or tequila barrel would be very interesting. With small batches like that, chips made from the used wood would do the trick.
I have Habanero and Habanero/Mango ferments that are 6 years old which I just tasted. Great flavors but I will really need to use only a bit of it for sauces as it is too hot for me.
I love your videos. Just started 24 plants for my first grow a couple months ago. Quick question. I notice a lot of videos have people cooking the ingredients prior to making the sauce. Are there any pros or cons to either method?
Thanks Cody! Cooking the ingredients will change flavours. It really is worth experimenting to get the end flavours you are looking for! Toasting spices can bring out the flavours of them much more...which isn't always what you want, but can suit some styles of sauces. Just be careful if you are cooking the main ingredients if you are wanting to ferment...heat will kill lactobacillus!
Hey Chili Chump! Could you do a video, or tell me what I need, from A to Z, ALL the gear I require to start my fermented hot sauce adventures? Another fantastic video by the way!
You should have a look at supporting me on Patreon (patreon.com/ChilliChump), if you are looking for more guidance. Otherwise, have a look at these videos, should get you on your way: th-cam.com/video/iQqyA5zbps0/w-d-xo.html Make your own fermenting containers th-cam.com/video/Sz-I4jlm9mc/w-d-xo.html Clean, sanitise, sterilise th-cam.com/video/R7SSisK-uUk/w-d-xo.html Minimum ferment time th-cam.com/video/VZt7PY8ESg4/w-d-xo.html Maximum ferment time th-cam.com/video/6wdkVQJbNwQ/w-d-xo.html chillichump.com/salt-in-chilli-fermentation/ Mash vs brine th-cam.com/video/1IyrvH-Gexk/w-d-xo.html
Hi there. Just found your channel and have subscribed. Great stuff! Question for you; you say in the video you are using approx 50% vinegar to mash ratio but when you pour in the vinegar in the jar it looks to be the same amount if not more than the mash itself. Looks like a 1:1 ratio... Was the vinegar mixed with water as well before adding?
Hi, and welcome to my channel. I think I mentioned when I added the vinegar...it's 1 part mash, 1 part vinegar. So the sauce is 50% mash, 50% vinegar. Hope that clears it up for you!
@@ChilliChump ah I see ok, I though by 50% you meant 50% of the mash. Equal parts 1:1 ratio. I got it thank you! Planning to do a few fermented sauces this season so your video's have been great for help. 👍
Have you ever tried fermenting a hotsauce with honey? Honey has also it's own enzymes dissolved in it (along with glucose to feed the fermentation) I wonder what difference it would make if added to a fermentation
I have some Trinidad Moruga Scorpions that turned yellow and now red, the skin is smooth, but there are still a lot of green ones (same goes for Scotch Bonnet). Also I have Orange Habenaro, some of which have turned orange but I still have a lot of green ones. I also have Carolina Reaper all of which are pretty large but are still green. All up I have 28 bushes, I'd like to make a sauce using all of the chillies together. So I have two questions : 1. How long can one leave a chilli on the bush before is it wrinkles? I don't want to over ripen them. 2. What is the best way to approach making a sauce using all my chillies? pick the ripe chillies and freeze them and then add more chillies to the frozen batch as they ripen or make a mash out of what is ripe and then make more mashes out of what ripen later and add those mashes to the initial mash. Cheers.
Want to do a Habanero ferment but I'm thinking of adding oak wood barrel shavings in a small bag to the fermentation to give it a bit of a different taste. Think it will work? Tabasco is fermented in wood barrels. Will wood in a ferment bucket have the same effect?
The barrels that Tabasco uses are from the Jack Daniels whiskey distillery. And they impart a lot of flavour into the sauce. I'm sure the wood chips would work too for yourself. I would maybe char them first.
Is it expenive to ship to the states? I enjoy your videos, I have made my first batch of sauce and also growing peppers. Red Ghost, cyanne, Jalapenos and habs!
The economy delivery option is relatively well priced. Have a look at my shop, the shipping costs are calculated depending on what you add to the basket (goes by weight). Https://chillichump.com/shop Thank you for watching, I am glad you enjoy my content!
CC any thought on drying and selling some peppers? I've had good luck with some fresh habs from the store and soaked and restored dry peppers. Great job with the vids.
Hello, My name is Edu and I'm from Brazil First of all I want to congratulate you on your work This is one of the best channels about fermented pepper I'm doing tests with several peppers and in one of my fermentations there was a separation, leaving the liquid at the bottom and the solids on the surface. I'm only using yellow habanero peppers and salt (3%), without adding any liquid Is this reaction normal or is my fermentation having a problem? Thank you very much in advance.
Hi Edu, glad you are enjoying my videos! Separation like that is normal during fermentation, so don't worry too much about it. The salt draws out liquid from the chillies.
So, funny thing, this video reminded me that i have a 2 year JPGS with Yellow bell pepper ferment going. I wonder how that is doing? Anyway, looks great, nice job!
I didn't show it in the video, but I measured the pH at 3.2 when I removed the airlock and replaced it with a normal lid, 3 years ago. when I tested it while making the sauce it was still stable at 3.2pH
Why you dont choose xantham gum for this ricipe?
No reason for it. I am not selling this sauce, so I don't mind just giving it a shake
@@ChilliChump how much xatham gum i can drop it for 1 litre sause?
Have you watched this video? th-cam.com/video/hLR0bxEIOBs/w-d-xo.html
@@ChilliChump where do I get the app at can't find it
A capsaicin time capsule, what a video idea. So glad things have turned out well for you both, you've clearly worked hard for it.
Your statement about 'sensitive' parts reminded me of my favorite saying when it comes to cooking with hot chilis: "Wash hands prior to handling penis."
kkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkk, Indeed sir. Big up from Angola
You're doing a great service to fellow sauce makers. Thank you for all you do! I recommend your channel all the time.
Thanks Jim. I'm happy to be able to contribute to the community, and also inspire new people to this wonderful hobby.
Haha, who could have guessed how much your channel changed and grew! Really looking forward to this years growing season and new videos. Cheers!
I’ve been following since 10000 followers. I have since spent $3000 on equipment and other miscellaneous. Keep it hot. Can’t wait to see what the season will bring us. 😊
Your all grown up now!!! Wow.
I remember this video and the DiY ferminator!
I've been a sub for years! Time flies!
You've achieved quite a lot on those 3 years - Congrats!
Thank you Matt. You have been there supporting me for a long time. I appreciate that my friend.
Just watched an Ohio Fish Rescue video and noticed this in the side recommendations, having gone from being told to stay fishy to stay spicy has earned you a Sub
Welcome to my channel. Stay Spicy... And fishy 😉
7:16 That's delightful. I love the sound.
What I like from your videos, is that you are correct from the safety point of view.
3 Years is a lot!.
Greetings from the Galilee.
I saw some wooden barrels in the internet,small ones, and was thinking of buy one and after burn the inside a litle and make them as air tight I can,to make a long term ferment.Like Tabasco co. does with salt on top.You 've got me inspired.
Great video! So glad you followed up on the older fermentation videos. I appreciate all you do and I love the way you didn't hesitate to make a bottle for brother's bday a priority. You're a fantastic human being. Keep the content coming! ✌️
Thank you for the kind words!
He sure is!
Glad to see the sauce vids back and also your homestead coming together nicely.
Wow...fantastic video...love the transition from then to now....keep this good stuff going!!
Thank you sir!
These artisanal sauces are something we drool over, you sir, are master class
Awesome video! I bought the moz piri piri seeds from you when you first had them available and happy to say my moz piri piri plant that I started last year is still alive now despite the winter and run ins with aphids. Stay spicy chillichump!
Excellent! I'm glad it is doing well Chris!They are even stronger this year with selective breeding. I have them in my seed store now by the way, I have that separate from my sauce shop chillichumpseeds.com
Awesome, finally a sauce making video again :)
One of the best videos, that’s called journey
I once used an old 3 gallon miniature wine barrel to make hot sauce. The first time I turned the tap air rushed out. I had the barrel in my bedroom. It was a time bomb! I'm lucky it didn't explode. It sure was great sauce though
It's amazing how much life can change in 3 years. Another great video! I've been watching for about a year now. You have a talent for presenting information in a relaxed and orderly way. Great work. Keep it up. 🖒🖒
Thanks Tod
Three years later and both the mash and Shawn are looking great! Amazing channel 😃
One of these years I will get some good Peri Peri seeds to try. 25 plus varieties is enough for this year. Stay Spicy Shaun!
Great video. I did a Habanero fermentation for two years. I liked it so much that I didn't even blend it. I used it in the mash form for a beef and pork rub and on the table for vegetable dishes. I agree with you that the long fermentations cause quite a transformation in taste. Your place is beautiful, your business growth has been amazing, and your channel is a class act. Congrats to you and thank you for the content.
hey fella, thanks for the content! I've had a lot of joy and satisfaction added to my life by making my own hot sauces and you were the go to for learning how to properly do a ferment.
That's great to hear, and my pleasure!
Been around for 5 years love the content keep it up!
Thank you. That means a lot to me
What a true labor of love.
Great video, congrats on the well deserved success. Nice to see good things happen to good people.
Thank you Neil
The longest fermentation I have done has been around 2 years. Can certainly taste the difference!
Both look like very tasty sauces. Great video, Shaun!
Absolutely love your fermentation to sauce videos and elated to see this one. Love your sauces. Keep the videos coming. Legend
I just planted my chille seeds and looking forward to making your recipes if they grow. Growing in Wexford Ireland, so could be terrible summer with rain. Your videos are great and inspiring 🌶
LOL its amazing that you said that, almost like you were nervous that a change was coming 🤣
apple cider based hot sauces are great, got a couple from nacho mama made with yonder cider. delicious
Congratulations on your success. I'm embarrassed I missed it when you turned your 100,000 subscribers, now 160,000 plus. So happy for you. And your new " chili homestead" is really nice. That was a great amount of time with that fermentation. I'm not surprised that it became more favorable with all those additional flavor compounds coming into play. What would be interesting is how long you can go before there is no more benefit to aging it. Anyway great video. Fyi I have mentioned your channel to several folks including recently a gentleman from Trinidad ( of course he uses a lot of Scotch bonnet in his recipes. ) Anyways have a great day. 👍😃🌶🌤🍻
Thanks Victor. It's been a tough road to get here...a ton of work and sacrifice. But in the end it will be worth it. Hope you are well!
It's funny how time can get away from us. I've got 10 gallons of sour beer aging in the basement I was going to bottle after one year of fermentation. Two years later I haven't bottled it yet! As always, great video! It's awesome seeing how you've progressed and I'm glad you've made your dreams a reality. Keep it up, I love watching your videos and seeing what you're up to :)
I use starsan "sanitizer " in my air locks . Just that extra safety step
Thanks for all the experimentation on sauces, Shawn! Been making sauces for a couple of years, based on your videos, and the family and friends love it! Would've loved to taste the 3 year mash.
I can only imagine how good this tasted. it looks like a really fun process too if you have the patience
Thats like V.S.O.P hot sauce, glad to see they both made it through 👌🌶
very same thing happened to us, chillies from october 2019, we made a lot of batches, one is fermenting to this day (may 2023) thankfully still alive, just never had the time to saucify them… :)
So awesome to see the final results of this video! So happy for you and your wife to have your dream homestead! So much has change but all for the better. I can’t wait for this year and all that is coming.
Nice job, glad to see a hot sauce video! I know you have been a busy man as of late but you have your priorities in the right direction. Looking forward to the next videos and the years to come. Take care Shawn
I made a sauce a year ago and forgot about it aswell but vinegar base worked no growth tastes awesome still
That was quite a blast from the past, sometimes life gets in the way right? Very cool to see that those fermentations stayed clean and developed their flavors so nicely. I've got a piri-piri mash (those extra nasty tiny ones) going on that I aimed to process after 2 months or so, but it just kept on looking better by the week. It's about 4 months old now, but after seeing this I might let go for another month or two.
First and foremost: "...would the real Dave Reynolds please stand up, please stand up, please....."! In your face!
Shaun, as always it was a great treat seing your sauce making and i cant wait to be able to get some of the long ferments, before @GROLSCHnl can grap it all. Even though i cant bully him anymore since he was so nice to me. The way you have come (and i am only a late addition) is so great. You are not only an inspiration for us but a good teacher and dare i say friend. Never doubt what you are for us, look at the followers, at the supporters and your orders. We are there for it!
Thank you for the kind words my friend. And there will be more sauce videos than folks will know what to do with them once my growing season comes round!
I just ordered some of your sauces. I hope those are not too hot for me. Looking forward to trying these and hope your sauces can become a grocery store item one day.
They should be manageable Bobby! But a little goes a long way. They are very flavourful. Let me know what you think when you get them, and if you have time please leave a review on my website! ❤️
Just purchased a fermentation jar. Can't wait to start experimenting. My non fermented Sriracha in my opinion is the dogs bollox!
Excellent video, I was always cautious of ferments going longer than 6 months. You have inspired me ChilliChump
Just make sure you keep everything sterilised and sanitised as well as you can, start the fermentation off at a good temperature, and you should be good!
Happy for your success! I see many more good things coming 👍 keep it up
Great video! One time I accidentally forgot one of my fermentation which took about a year and the result was amazing too.
Good stuff mate!! You have inspired me for sure!! Always loved making fermented sauces for my mates, now after watching your channel I’m keen to start scaling up and hopefully one day get to a point with where I have a brand and can sell some sauce on a large scale! Keep it up legend!! 👍
Great video - I remember when you did the first video. Great to see the end. I didn’t catch if you kept them in your ferminater, or in another area.
Thanks for all of these, I’m in my third year growing peppers and making sauces with your help, and have 90 seedlings going, expecting to have 70 plants. Cheers 🍻
Thanks for this video. I have a couple of jars in the back of the cupboard, started over a year ago and sort of forgotten. Last time I looked they appeared to be fine, but I was beginning to wonder if I would end up putting them into the compost. Now I have hope and I will check them out this weekend, and hopefully turn them into a tasty sauce. Thanks for the white wine vinegar advice, I will use that.
well done bud, i enjoy your videos and as a fellow fermenter and chili head, stay safe and keep bringing your beautiful sauces
You are really awesome. I’m looking forward to new receipts.
Nice to see you bought a proper blender 👍
I've got a commercial blender I use for my sauce business, had it for years. The ninja did a fine job for my small batch sauces and testing. Still recommend it as best bang for the buck
@@ChilliChump I have a Vitamix too… love it ❤️
love the new graphics! it may not be new bc i watch alot of your older videos but love it!
Thanks Sammy. It's been an evolution over time!
i'm sure now you've considered doing a 3 year long ferment with woodchips or even a barrel!
if you do, i hope i'll still be watching!
I am doing one with wood chips at the moment.
@@ChilliChump how many years to go?
You are living the life! I don't remember when I started watching your videos but it was before this sauce for sure. Is Seedsio open source? What did you write it all in? My "season" is just starting in SoCal. Going for a first time cross this time around.
Interesting experiment! I made an alcoholic kombucha over a year ago & left it under airlock. To my surprise, it’s growing a new scoby. At this point it is a science experiment 😂
Very wonderful how your channel continues to grow Shaun! With your new home operation growing in scope, may your success only thrive. This is an interesting new line, the long term ferment, coming to market soon. With this season the true start to a season long grow at your new place, what could a 5th Anniversary Ferment look like for an obvious 5 year test? You do typically grow some interesting varieties after all. Stay Healthy! Stay Spicy! -Bob...
👃 I chuckled out loud when you cracked the seal on the first pot and… “smells amazing” You looked so happy! Have very much enjoyed your sauces, so this year I hope to make some of my own.
Now this is what I’m talking about! Do more of these types of episodes please!!! I just bought two of the seasonings! And if you would make some garlic and Peri Peri sauce, I’d buy two bottles of that! I’m really into habanero, scotch bonnet, and Peri Peri sauces!
still watching and already making hot sauce. thanks
Love your work mate. Good to see everything is growing for you ❤
Thank You for everything that you do. I've enjoyed every video and learned so much over the years. Cheers mate!.. Sending my best wishes to you and yours from Canada!
CC I've watched this video a few times in the past year because it's one of my favorites. One question that always comes to mind. When you changed the lids, the brief introduction of air at that moment did nothing? or did you refrigerate them at that point?
At that stage the ferment has done its job by reducing the pH sufficiently. So it won't allow growth of many pathogens. But you still want to limit the introduction of air.
Great video i have always wanted to run a ferments this long. maybe one will get started this weekend and left under the counter till i have some more gray hair.
Hey man! Long time no see. I hope you are doing well.
I have some scorpion mash that I made about 4 years ago. Been in the fridge and its almost exactly like the one I made 4 weeks ago.
I just finished the last of some reaper hot sauce my cousin made me about 14 years ago. It was as hot and tasted the same as the day I got it. As long as its not loaded with sugar and has vinegar and salt I think it could last decades in the fridge. Heat and light will do the most damage.
An unopened bottle in cold dark storage would probably last 20 years. You shoukd try the tobasco sauce from an antique MRE. As long as its not terribly discolored or black it should be fine.
I remember the old set. How times have changed.
It's a constant evolution. Been through about 6 different sets/backgrounds over the years!
All of the beer I brewed with StarSan was 100%... magic stuff.. I tried SodiumPercarbonate powder... no matter how I flushed out my containers.. the brew ended up oxidized...
i actually watched this in 2018... awesome!
This is the first time I've used this footage...
As always, killer video!! I've used your videos to be a much better hot sauce maker. My friends all love my sauces and are all subscribed to your channel!!! Keep up the great work.
Have you ever thought of putting a layer of oil on top of your ferments to act as an extra air/moisture seal???. I do it all the time. It is a great way to keep everything covered
It really isn't a good idea. Fermentation is all about reducing the pH. Oil doesn't change pH, so processing it to be safe is a different process. Oil can harbour pathogens, and become a breeding ground for things you don't want in your fermentation.
@@ChilliChump uuuuuh, good point. Always thought oil was a good way to keep moisture and thus pathogens out. Also figured the chillie oils would dissolve better in the oil.
I suppose different methods breed different results
wow that's amazing. thank you for the wonderful videos.. keeping me sane, here in Canada
Thanks Gazelle, and it's my pleasure. Glad you are enjoying them!
That looks and sounds tasty. Been wanting to try a 2-3 year ferment in an oak cask - just haven't come across an affordable, appropriately sized cask yet.
Are you working on a timed test to see if after 12 months there are any changes or benefits based on how much longer after that year you go? I have two batches I did not have the time to process, one is almost a year and the other is going on two years. Thinking I might let them both ride and see how it comes out.
I'm kicking off a few more long term experiments this year. With the move, unfortunately a few of my long term experiments didn't make it.
great stuff, i hope you faired well in the winds, I unfortunately lost my polytunnel when a tree decided to have a lay down. fortunately the chilli seedlings are indoors on top of a vivarium.
Oh man. I hope insurance will help cover that!
@@ChilliChump fingers crossed. either way i have loads of firewood and can build a better polytunnel
Epic video. Absolutely enjoyed it!
Do you have a recommendation for a chili variety in my garden in northern germany? I do not have a greenhouse and am not a huge fan of c. baccatums. I am afraid piri piri will not do so well in the open garden, right? Any idea?
Thank you!
Piri Piri can do ok in the later part of your season, if you can keep them indoors or under cover until then. Things like poblano should do alright outdoors. I did a comparison experiment last year with my poblanos...indoors Vs outdoors
@@ChilliChump Thanks. Poblano looks interesting. Never tried them before. On the a little hotter side, I may try the Sibirian Pepper. It is a russian variety that is said to do well even in rather bad light conditions. Heat is said to be 7 / 10.
Can also submerge jars in boiling water for 6 minutes to completely sanitize but thanks for showing us your method
I do that to sterilise...but you still need to sanitise just before use. Unless of course you can go straight from boiling the jars to using them, without letting them cool or get exposed to pathogens
I remember watching the original video! Crazy haha
3 years in a used wine, whiskey, brandy or tequila barrel would be very interesting. With small batches like that, chips made from the used wood would do the trick.
I have Habanero and Habanero/Mango ferments that are 6 years old which I just tasted. Great flavors but I will really need to use only a bit of it for sauces as it is too hot for me.
I love your videos. Just started 24 plants for my first grow a couple months ago. Quick question. I notice a lot of videos have people cooking the ingredients prior to making the sauce. Are there any pros or cons to either method?
Thanks Cody! Cooking the ingredients will change flavours. It really is worth experimenting to get the end flavours you are looking for! Toasting spices can bring out the flavours of them much more...which isn't always what you want, but can suit some styles of sauces. Just be careful if you are cooking the main ingredients if you are wanting to ferment...heat will kill lactobacillus!
Hey Chili Chump! Could you do a video, or tell me what I need, from A to Z, ALL the gear I require to start my fermented hot sauce adventures?
Another fantastic video by the way!
You should have a look at supporting me on Patreon (patreon.com/ChilliChump), if you are looking for more guidance. Otherwise, have a look at these videos, should get you on your way:
th-cam.com/video/iQqyA5zbps0/w-d-xo.html
Make your own fermenting containers
th-cam.com/video/Sz-I4jlm9mc/w-d-xo.html
Clean, sanitise, sterilise
th-cam.com/video/R7SSisK-uUk/w-d-xo.html
Minimum ferment time
th-cam.com/video/VZt7PY8ESg4/w-d-xo.html
Maximum ferment time
th-cam.com/video/6wdkVQJbNwQ/w-d-xo.html
chillichump.com/salt-in-chilli-fermentation/
Mash vs brine
th-cam.com/video/1IyrvH-Gexk/w-d-xo.html
Awesome video! Where can I find some of those jars with plastic lids you used? I already found the "Double Bubble Airlock S-Bubble Type" Airlocks.
Thanks Samuel. Here's a link to the jars. geni.us/Widemouthk
The lids would be seperate
3 years??? Insane! Stay spicy
Hi there. Just found your channel and have subscribed. Great stuff! Question for you; you say in the video you are using approx 50% vinegar to mash ratio but when you pour in the vinegar in the jar it looks to be the same amount if not more than the mash itself. Looks like a 1:1 ratio... Was the vinegar mixed with water as well before adding?
Hi, and welcome to my channel.
I think I mentioned when I added the vinegar...it's 1 part mash, 1 part vinegar. So the sauce is 50% mash, 50% vinegar. Hope that clears it up for you!
@@ChilliChump ah I see ok, I though by 50% you meant 50% of the mash. Equal parts 1:1 ratio. I got it thank you! Planning to do a few fermented sauces this season so your video's have been great for help. 👍
Bet those sauces were amazing after fermenting for so long mate. Amazing stuff and great video
i had a thing of hotsauce in my fridge since I could first remember, then we went through 2 new fridges and it stayed with us p until recently
Have you ever tried fermenting a hotsauce with honey? Honey has also it's own enzymes dissolved in it (along with glucose to feed the fermentation) I wonder what difference it would make if added to a fermentation
I have some Trinidad Moruga Scorpions that turned yellow and now red, the skin is smooth, but there are still a lot of green ones (same goes for Scotch Bonnet). Also I have Orange Habenaro, some of which have turned orange but I still have a lot of green ones. I also have Carolina Reaper all of which are pretty large but are still green. All up I have 28 bushes, I'd like to make a sauce using all of the chillies together.
So I have two questions :
1. How long can one leave a chilli on the bush before is it wrinkles? I don't want to over ripen them.
2. What is the best way to approach making a sauce using all my chillies? pick the ripe chillies and freeze them and then add more chillies to the frozen batch as they ripen or make a mash out of what is ripe and then make more mashes out of what ripen later and add those mashes to the initial mash.
Cheers.
Want to do a Habanero ferment but I'm thinking of adding oak wood barrel shavings in a small bag to the fermentation to give it a bit of a different taste. Think it will work? Tabasco is fermented in wood barrels. Will wood in a ferment bucket have the same effect?
The barrels that Tabasco uses are from the Jack Daniels whiskey distillery. And they impart a lot of flavour into the sauce. I'm sure the wood chips would work too for yourself. I would maybe char them first.
Is it expenive to ship to the states?
I enjoy your videos, I have made my first batch of sauce and also growing peppers. Red Ghost, cyanne, Jalapenos and habs!
The economy delivery option is relatively well priced. Have a look at my shop, the shipping costs are calculated depending on what you add to the basket (goes by weight). Https://chillichump.com/shop
Thank you for watching, I am glad you enjoy my content!
YT is sure I needed to see this video. I don't have the patience to wait this long for hot sauce. Lol here I am anyway.
CC any thought on drying and selling some peppers? I've had good luck with some fresh habs from the store and soaked and restored dry peppers. Great job with the vids.
Hey Jim, how are you mate? Do you mean from the perspective of me selling dried peppers...or from you selling?
I was thinking of you selling them dried. Hopefully.
Ah I see. Well get in touch my friend, let me know what you are looking for and I can make a plan at the end of the season
Hello,
My name is Edu and I'm from Brazil
First of all I want to congratulate you on your work
This is one of the best channels about fermented pepper
I'm doing tests with several peppers and in one of my fermentations there was a separation, leaving the liquid at the bottom and the solids on the surface.
I'm only using yellow habanero peppers and salt (3%), without adding any liquid
Is this reaction normal or is my fermentation having a problem?
Thank you very much in advance.
Hi Edu, glad you are enjoying my videos!
Separation like that is normal during fermentation, so don't worry too much about it. The salt draws out liquid from the chillies.
@@ChilliChump Thank you very much
I'm going g to try fermentation this year
It is so worth it, have fun!
So, funny thing, this video reminded me that i have a 2 year JPGS with Yellow bell pepper ferment going. I wonder how that is doing? Anyway, looks great, nice job!