Great job Larry. All of it looks wonderful .

@BEERNBBQBYLARRY

Жыл бұрын

Thanks. Haven’t had a successful batch I didn’t like yet.

Great as usual Larry. I’m sure most viewers have no idea of the diversity of your skills and videos. Beer, BBQ, Beens, Excel sheets, brew systems and so much more. So well rounded on hobbies and passions done with excellence. Always a pleasure watching your content. Keep em coming.👏👏👏

@BEERNBBQBYLARRY

Жыл бұрын

Thanks. I have other hobbies too that compete with these. Might require a separate channel for those. 😀

@Kenisproactivehere

Жыл бұрын

Love to see your other interests as well.

Great vid Larry. I use a slightly different approach. I completely submerse my peppers and use a fermentation spring and a fermentation lid put into a catch basin. Home made hot sauce does make a great gift...people love it!

@BEERNBBQBYLARRY

Жыл бұрын

The brine method? I might try that sometime. Been doing mash method since the start of the hobby. Perhaps a time to try the brine method.

Good stuff Larry! I really enjoy these pepper sauce videos. Gonna try my hand at it one of these days. This sort of thing fascinates me, not to mention I love hot sauces.

@BEERNBBQBYLARRY

Жыл бұрын

Thanks, Rus. I bet you have an awesome long pepper growing season where you live. You could have tons of peppers and pepper sauces on your hands.

Excellent video Larry.

@BEERNBBQBYLARRY

Жыл бұрын

Thank you.

Wow Larry Wanted to add you opened my eyes Did not know this was possible to make your own hot sauce Fantastic

@BEERNBBQBYLARRY

Жыл бұрын

Is very easy to do.

Larry, Great job on the showing the process.. I bet they are all good.. I love hot sauce, was drooling watching you filling the bottles.. Cheers! Stay Safe..

@BEERNBBQBYLARRY

Жыл бұрын

All good so far and one is outstanding (the Habanero mango blend).

Lol. He had it on the stir plate. Nice.

@BEERNBBQBYLARRY

Жыл бұрын

A multi-purpose tool indeed.

Hi Larry The view of the peppers in your blender is fantastic looking and makes me hungry. I love hot peppers

@BEERNBBQBYLARRY

Жыл бұрын

Of the several batches I've sampled this year, I like the Habango the best; the habanero-mango blend.

@gordiefrench5342

Жыл бұрын

@@BEERNBBQBYLARRY I can just imagine how good fresh sauce must be Great job Larry Enjoy your weekend

Great , very thanks ! 🙂

adding a cartouche can help with controlling mold, I enjoyed my first quart so much, I just started a second.

@BEERNBBQBYLARRY

Жыл бұрын

I’ve seen others do too. Maybe. Instead, as a precaution, I might as a salt cap next time to see how that fares then remove it before processing. 1 out of 6 jars isn’t too bad though.

Thanks to this video, I started some pepper seedlings! So, re-watching this, watching the struggles with a strainer & the Tobaccos, I'm thinking - coffee press! Anyone tried this?

I was thinking "I'm going to ask him to do a hot wing video", then you mention hot wings! 😀 BTW - I smoked some ribs and used your sauce recipe - fantastic!

@BEERNBBQBYLARRY

Жыл бұрын

I’ve done wings in a couple of videos in the past. Both times were in context of another topic; one a video with the owner of SNS Grills showing off his cooker and another during a brew day live stream. Good to hear about the ribs.

You inspired me to make my own hot sauce. Best hot sauce I have ever tasted!! Thanks Larry. Hey ... where do you get your Tabasco seed from and how long does it take for the peppers to mature?

@BEERNBBQBYLARRY

Жыл бұрын

I used to harvest them from previous tabasco plants I grew from the year before and start them indoors the next February, but now I just buy them already started from Home Depot (Bonnie Plants) in mid spring and harvest what I can before it gets too cold in October. They have a very long grow season.

These videos are great. I’m growing some peppers to make sauce at the end of the season but I’m running some rehearsals with store bought peppers in the meantime. As a hobby brewer I’d love to use this method at some point. What are your thoughts on the seeds effect on flavor? I plan to use mostly habaneros to start and eventually work in ghost peppers once mine are ready.

@BEERNBBQBYLARRY

2 ай бұрын

I’ve never done any comparison of seeds in the fermenter and without. I just prefer to do less work while minimizing the amount of seeds that find their way into the bottle.

This is some good looking sauce Larry! I have some Habanero garlic onion mash that’s fermenting right now and it’s almost 3 weeks in. Any idea what I should do with it? It’s gonna be very potent because it’s probably 75% habanero or more.

@BEERNBBQBYLARRY

Жыл бұрын

I dilute it with some vinegar.

I have a quick question for you Larry. I did deseed all of the peppers I used, and there seems to be a lot of liquid in the jars- I am trying to decide if I should still put the pulp through a strainer for a thinner more traditional hot sauce consistency. In your experience, which method (blender or strainer) has been preferred?

@BEERNBBQBYLARRY

8 ай бұрын

I don’t have a favorite. I like them both. Thinner sauce easier to shake on food, but the thicker sauces cling better to the food.

Do you ever blend the pulp up and add to the sauce or do you always just use the juices from the ferment and add vinegar etc?

@BEERNBBQBYLARRY

Жыл бұрын

Yes. I do it one way or the other depending on what I'm trying to do. If there are a lot of seeds and/or using a lot of skin material compared to flesh (e.g. tabascos), I'll strain. If not, I can puree it.

I smell a giveaway. Hot Sauces looked Great. 1/2 or 1 gallon pickle jars (diy- Drill hole in lid place a gromet for your airlock)... Continue the series with the use on wings. Or as my daughter uses the sauce on her mashed potatoes, even on turkey day.

@BEERNBBQBYLARRY

Жыл бұрын

Actually, chickens wings have been hard to find the past few months.

Larry, how often do you calibrate your PH meter? I have one and never use it as the solution to calibrate it is too expensive.

@BEERNBBQBYLARRY

Жыл бұрын

Every time I pull it out to use. I buy solutions in bigger bottles to a cheaper cost, but a small amount lasts a while.

This is definately on my to-do list.. Maybe shooting some CO2 into the mason jar when you start the ferment would help with the mould problem? Kinda like burping a keg..

@BEERNBBQBYLARRY

Жыл бұрын

Yeah. Perhaps. I might add a salt cap next time.

I wonder what would happen if you took Fermenting mash, and inoculated it with magic mushroom spores.

You are way more knowledgeable then me on making sauce ,but I think dipping the shrink wrap in boiled hot water would be much more efficient then using the wife's hair dryer.

Do you like pureed pepper mash or the strained pepper mash better? Wouldn't the puree yield more?

@BEERNBBQBYLARRY

Жыл бұрын

Probably fine too. I’m concerned about the seeds getting pureed though.

One further question. It seems a lot of people in the online community are pasteurizing their sauce before bottling. From what I can see, you don’t. Have any thoughts on that?

@BEERNBBQBYLARRY

Жыл бұрын

Cooking the sauce will kill the bacteria, so it depends on your preference. If you want it to continue fermenting slowly in the bottle to develop more flavor, leave it alone except to burp it once in a long. If you don't want to be concerned about further flavor development or don't want to worry about degassing bottles (else they may break), then cook it.

Where did you buy the permentation bottle Sir. This is good for starting business. From Philippines.

@BEERNBBQBYLARRY

12 күн бұрын

@@Sheila30-pe5ox Amazon.com

At around minute 2:00, you mentioned scraping a little mold off the top that started to grow. I believe that was Kahm Yeast which is difficult for most to tell apart from mold. Kahm yeast is not harmful whatsoever but may leave a taste byproduct that is undesirable. Mold on the other hand, can be considered a bit of a health hazard. Some are more sensitive to it than others; however, it can cause some nasty ailments. It also doesn't necessarily remove mold from the product by scraping off the top. Not meaning to correct or disrespect, would hate to see someone get ill if it affects them in a negative way. If it's not easily identified as Kahm yeast, I'd pitch it.

@BEERNBBQBYLARRY

Жыл бұрын

Some it appeared to be Kahm yeast since I've skimmed it off this and other past jars as well, but the fuzzy stuff was definitely mold. Fuzzy = bad. LOL

GREAT vidya Larry. Justin Wilson would have said, " HOOOOOOWEEEE! That there look good rat now. Not rat like a mouse, but rat now". Cheers Brother.

@BEERNBBQBYLARRY

Жыл бұрын

Cheers back at ya

I run mine through a blender before I try to deseed and strain.

I’ll take a bottle

Put it in your blender before you strain it. It will work a whole lot better

sell me a bottle Larry🤷🏻‍♂️

@BEERNBBQBYLARRY

Жыл бұрын

I have a feeling I’ll be burning through these on my own over the next few months.

@packattack2893

Жыл бұрын

😅

22 dollars for a pint glass with your logo?

@BEERNBBQBYLARRY

Жыл бұрын

That on Teespring? What do they charge for shipping? Using a drop shipper is cheaper and easier than doing it myself as I learned the hard way back when I tried to sell them direct. I had to charge $15 per mug to break even and the shipping charges were anywhere from $10-30 additional. Plus, I just didn’t have the storage space in my house.

Maybe run the tabasco mash thru a tomato squeezer to remove the seeds?

@BEERNBBQBYLARRY

Жыл бұрын

A good idea. I have an ineffective food mill I sometimes use as mentioned in the video, but I also a strainer attachment for my stand mixer I use when I can tomato sauce. Unfortunately, I was just too lazy to set it up and tear it down that day. Plus, the noise would have interfered with the video recording, and applying background noise reduction techniques in post is just time consumingly awful to do. (Although I did just buy a plug-in for my video editor to make it easier next time.)

Man u really talk too much