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I waited an extra month on my hot sauce and it totally shifted my view
I used to pull my fermented hot sauce after just two weeks because I was impatient. Letting it sit for a full six weeks created a deeper, smoother heat that changed how I think about timing. How long do you let your ferments go before you call them done?
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carter.gavin6mo ago
Six weeks seems like the sweet spot for flavor change. I mean, when you say 'deeper, smoother heat,' are you talking about less of that sharp, upfront burn and more of a mellow finish? Idk, maybe it's just me, but I've noticed that longer ferments can sometimes tone down the bright taste of the peppers. What was the pepper mix you used, and did the extra time change how the other stuff, like garlic or fruit, came through? I'm curious if the acidity got a lot stronger over that month and if that helped make things smoother.
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luna_carr156mo ago
Hey, when you talked about the 'deeper, smoother heat,' it reminded me of something I read in a fermentation blog. They said that over time, the sharp heat really does mellow out, but your mileage may vary based on the pepper types. In my experience, using a mix of habaneros and jalapenos, the fruitiness from the habs got stronger after a month, while the garlic kind of faded into the background. I also heard that the acidity build-up can help break down some of the harsher parts, which might explain the smoother finish. Honestly, it's a bit of a gamble every time, but that's part of the fun, right?
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grantp286mo ago
Actually prefer that sharp upfront punch. Lets the pepper's real flavor cut through. Longer ferments just muddle everything together, lose all the bright notes.
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