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. 😊
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 🌶
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.
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
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
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. 🖒🖒
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
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 have old sauces laying around for many years. I worry that it is toxic, but it turns out to be yummier than ever. Keep the PH down and plenty of salt. It is not poison!
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. 👍😃🌶🌤🍻
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.
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!
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 :)
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.
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.
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
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.
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 🍻
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...
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!! 👍
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!
👃 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.
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… :)
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!
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.
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.
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! ❤️
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'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
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.
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!
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.
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.
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.
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 😂
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
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.
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!
G'day, from south Australia, my chillies are just coming on stream, hopefully I can beat my 3rd place for Hot and Spicey Sauce (2019) at the Royal Adelaide Show if it's on!,with your tips I reckon I'm in with a chance, cheers Tom
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
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...
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: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iQqyA5zbps0.html Make your own fermenting containers ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Sz-I4jlm9mc.html Clean, sanitise, sterilise ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-R7SSisK-uUk.html Minimum ferment time ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VZt7PY8ESg4.html Maximum ferment time ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6wdkVQJbNwQ.html chillichump.com/salt-in-chilli-fermentation/ Mash vs brine ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1IyrvH-Gexk.html
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.
If you are doing long term ferments, I feel like after some time you might get diminishing returns... For that reason maybe consider aging your hot sauces in whiskey barrels, I think tabasco ages their hot sauces in whiskey barrels. For smaller ferments you could just put a chunk of whiskey barrel in your jar like the guy from channel "Still It" does it. (ofc you can always sterilize the wood chunk by soaking it in whisky haha). I feel like there is so much potential for new flavors when aging you hot sauce in whisky barrels / other types of wood...
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!
