Thank you for watching and visiting the comments section for this video. Please LIKE and SUBSCRIBE if you have not yet done so. It help me know if you like this kind of content .I would love to have you also join me on FACEBOOK a the following link:facebook.com/alabamahotsauce You can also join me on INSTAGRAM . I am just starting to put content on that platform and I would love you have you follow me at. instagram.com/saucebossphil/ I have recently launched a LOCALS channel. You can use the link below to visit and join:alabamahotsauce.locals.com
how do you test pH of a mash? do you grab some of the liquid from the mash? Or just stick ph meter into the mash itself? Also... Manzano mash! I have 3lbs of mash going right now myself! My absolute favorite pepper.
@@itsjakechapman Well, there are three pH values that are necessary to properly make a sauce from any pepper source. . I first remove a small amount of liquid from the mash and test the pH. I then remove a sample of the fermented mash and drain all of the fluid that gravity will pull out. I then crush the remaining mash and test the pH. These two readings should be very nearly the same, subject to the repeatability of the tester. The FDA calls this the equilibrium pH. If they are extremely close, you know that fermentation has completely accomplished the job you wanted. If so, you proceed to blend. It is important to realize that pH level is not something that simply happens. Your recipe should shoot for a particular pH level from mash as a core characteristic of the recipe (what to do about it if it is off is too much subject for a comment). After final blending, you check the final pH of the sauce, which should also be very close to a preset recipe target. I also retain a bottled sample from every batch and do follow pH testing at 2, 6, and 13 weeks to make sure nothing is happening to the sauce in the field. I will note: The acidity you get from vinegar, or fruit, or citric acid will not achieve the taste target you expect from the ferment acid, which is lactic acid. All acids DO NOT achieve the same taste objective.
have you ever used a vinegar cap? imagine spraying some vinegar on top of the mash along with the salt cap. My first fermentation started to get some yeast on top even though i did a salt cap. Maybe the salt wasn't sprinkled evenly?
@kanhdahar2 I am not sure about spraying, but I have added vinegar to the mash before sealing it up. You can still easily get yeast when using a salt cap. Yeast tolerates pretty high salinity.
It will work in small containers as well. The salt cap will protect the surface peppers from ALMOST any pathogen. Obviously, it will eventually begin to dissolve into the mash. If not completely gone when you open the mash, you can remove it or stir it into the mash. Thank you for watching and commenting. Please pose ANY other questions you might have.
I know of a few people who do just that. I am not an engineer nor a food scientist, but I can't imagine why that would not work. I think it is possible that it could impact taste. It is quite the opposite approach to removing oxygen.....vacuum DEGASSES the mash while your suggestion uses GAS REPLACEMENT to remove oxygen. I think this is worthy of a couple of test mashes. I have everything necessary to do the test. I think I will do just that shortly after the new year begins. Thank you for the stimulation.
I am at home and not near my books, but I believe that one was 26 or 28 pounds. I do remember that the peppers come in 30-pound cartons. So, that would seem about right. Thank you for your question.
Yes. Protection of ferments in the first couple of hours after they are set is critical. The heavy layer of salt on top of the mash is a critical step in a multi-prong effort to start a ferment correctly. Over the past six or eight months, I have started using two different grinds of salt. I apply and mix half of my total salt into the peppers. This salt is very thin flake salt. The salt cap I currently apply is the other half of the total, applied a very latge crystals, much like rock salt. I want it to form a pretty sold layer that takes weeks to dissolve.
I also now put 1 gallon of distilled vinegar into the 40 pound pepper batch as I am grinding it. This gives an immediate reduction of the pH, a step that serves MANY important roles in the first minutes of the ferment process.
Hi Thomas. The one pictured in the video is a five gallon food safe bucket made by a plastic company in Chattanooga, TN. I purchase them and add the one-way vacuum valves myself. I use them in 3.5, 5, 6.5, and 12 gallon sizes. After trying literally dozens of different containers, I found this one to perfectly serve my purpose. As they are configured, they can be stacked for easier storage. I often have as many as 30-40 of them working at once. The ability to stack is critical. Unfortunately, liquid and vacuum safe containers are difficult to locate in small quantities. I purchase them by the pallet, which can range from 12-36 buckets, depending on the size. I have sold a number of them to people who requested, but they are somewhat expensive. Thanks for your question, and please let me know if there is any way I can help you.
@@MrPhilsAlabamaHotSauce @Alabama Hot Sauce Thank you so much for your reply. Funny you say that you had to modify these yourself, that's what I figured I may have to do as I couldn't find any to this specification online.
Thomas, if you only need one or two, it might be easy for you to buy them from me. The 5 gallon version would need to be about $70 each. Better than having to source the stuff and buy way more buckets than you need. Let me know if that helps. Otherwise, we could plan a phone call, and I could better explain how to source the stuff and how I made them. I ruined SEVERAL sets attempting to learn the correct procedure. Just let me know.
Hello thank you for your responses, I am based in the UK so I think I will have to trial and error my own containers to make this work. Do you find this method helps prevent mold the best?
Thomas, I view the vacuum environment to be a major factor in my ability to fight off mold. Here in the very humid southern United States, mold is a big issue. Getting that oxygen out UPFRONT is a critical step.
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
Thank you for watching and visiting the comments section for this video. Please LIKE and SUBSCRIBE if you have not yet done so. It help me know if you like this kind of content
.I would love to have you also join me on FACEBOOK a the following link:facebook.com/alabamahotsauce
You can also join me on INSTAGRAM . I am just starting to put content on that platform and I would love you have you follow me at. instagram.com/saucebossphil/
I have recently launched a LOCALS channel. You can use the link below to visit and join:alabamahotsauce.locals.com
I just checked on the salt cap for this ferment and did a first pH test. The salt cap looks great and the pH is down to 3.56 already. Great sign!
how do you test pH of a mash? do you grab some of the liquid from the mash? Or just stick ph meter into the mash itself? Also... Manzano mash! I have 3lbs of mash going right now myself! My absolute favorite pepper.
@@itsjakechapman Well, there are three pH values that are necessary to properly make a sauce from any pepper source. . I first remove a small amount of liquid from the mash and test the pH. I then remove a sample of the fermented mash and drain all of the fluid that gravity will pull out. I then crush the remaining mash and test the pH. These two readings should be very nearly the same, subject to the repeatability of the tester. The FDA calls this the equilibrium pH. If they are extremely close, you know that fermentation has completely accomplished the job you wanted. If so, you proceed to blend. It is important to realize that pH level is not something that simply happens. Your recipe should shoot for a particular pH level from mash as a core characteristic of the recipe (what to do about it if it is off is too much subject for a comment). After final blending, you check the final pH of the sauce, which should also be very close to a preset recipe target. I also retain a bottled sample from every batch and do follow pH testing at 2, 6, and 13 weeks to make sure nothing is happening to the sauce in the field.
I will note: The acidity you get from vinegar, or fruit, or citric acid will not achieve the taste target you expect from the ferment acid, which is lactic acid. All acids DO NOT achieve the same taste objective.
have you ever used a vinegar cap? imagine spraying some vinegar on top of the mash along with the salt cap. My first fermentation started to get some yeast on top even though i did a salt cap. Maybe the salt wasn't sprinkled evenly?
@kanhdahar2 I am not sure about spraying, but I have added vinegar to the mash before sealing it up. You can still easily get yeast when using a salt cap. Yeast tolerates pretty high salinity.
does yeast hate the extra vinegar? When you added the vinegar was this to ensure a contamination free fermentation? thanks.@@MrPhilsAlabamaHotSauce
that looks like a great Idea! Many thanks for sharing. My batches are a lot smaller than yours but I expect it to work for me too!
It will work in small containers as well. The salt cap will protect the surface peppers from ALMOST any pathogen. Obviously, it will eventually begin to dissolve into the mash. If not completely gone when you open the mash, you can remove it or stir it into the mash. Thank you for watching and commenting. Please pose ANY other questions you might have.
Could you use low pressure CO2 to purge the O2 as in beer fermentation in addition to the salt cap? I like your thinking.
I know of a few people who do just that. I am not an engineer nor a food scientist, but I can't imagine why that would not work. I think it is possible that it could impact taste. It is quite the opposite approach to removing oxygen.....vacuum DEGASSES the mash while your suggestion uses GAS REPLACEMENT to remove oxygen. I think this is worthy of a couple of test mashes. I have everything necessary to do the test. I think I will do just that shortly after the new year begins. Thank you for the stimulation.
Hi what’s the weight of the mash pre salt?
I am at home and not near my books, but I believe that one was 26 or 28 pounds. I do remember that the peppers come in 30-pound cartons. So, that would seem about right. Thank you for your question.
@@MrPhilsAlabamaHotSauce thanks for the quick reply!
do you do this method with all of your ferments - mix a little salt then salt cap the rest?
Yes. Protection of ferments in the first couple of hours after they are set is critical. The heavy layer of salt on top of the mash is a critical step in a multi-prong effort to start a ferment correctly. Over the past six or eight months, I have started using two different grinds of salt. I apply and mix half of my total salt into the peppers. This salt is very thin flake salt. The salt cap I currently apply is the other half of the total, applied a very latge crystals, much like rock salt. I want it to form a pretty sold layer that takes weeks to dissolve.
I also now put 1 gallon of distilled vinegar into the 40 pound pepper batch as I am grinding it. This gives an immediate reduction of the pH, a step that serves MANY important roles in the first minutes of the ferment process.
Please can I ask what bucket you are using?
Hi Thomas. The one pictured in the video is a five gallon food safe bucket made by a plastic company in Chattanooga, TN. I purchase them and add the one-way vacuum valves myself. I use them in 3.5, 5, 6.5, and 12 gallon sizes. After trying literally dozens of different containers, I found this one to perfectly serve my purpose. As they are configured, they can be stacked for easier storage. I often have as many as 30-40 of them working at once. The ability to stack is critical. Unfortunately, liquid and vacuum safe containers are difficult to locate in small quantities. I purchase them by the pallet, which can range from 12-36 buckets, depending on the size. I have sold a number of them to people who requested, but they are somewhat expensive. Thanks for your question, and please let me know if there is any way I can help you.
@@MrPhilsAlabamaHotSauce @Alabama Hot Sauce Thank you so much for your reply. Funny you say that you had to modify these yourself, that's what I figured I may have to do as I couldn't find any to this specification online.
Thomas, if you only need one or two, it might be easy for you to buy them from me. The 5 gallon version would need to be about $70 each. Better than having to source the stuff and buy way more buckets than you need. Let me know if that helps. Otherwise, we could plan a phone call, and I could better explain how to source the stuff and how I made them. I ruined SEVERAL sets attempting to learn the correct procedure. Just let me know.
Hello thank you for your responses, I am based in the UK so I think I will have to trial and error my own containers to make this work. Do you find this method helps prevent mold the best?
Thomas, I view the vacuum environment to be a major factor in my ability to fight off mold. Here in the very humid southern United States, mold is a big issue. Getting that oxygen out UPFRONT is a critical step.