Wow... thanks ever so much for this sauce recipe. It's always a pleasure seeing your vids (it's awesome how much work you put into giving us a polished recipe)... stay safe.
Shelf life is years... pretty much the same as Tabasco sauce. This also depends on storing it it in a cool place away from direct sunlight. Sunlight will change the color of the sauce, and it will not be very appealing, however it will still taste fine. The acid content and alcohol (about 15%) will keep this sauce good for ages. Thanks for watching!
Wow you must be a connoseur in sauces,very interesting.Thanks for sharing
3 роки тому
Good recipe. I'll try your method. If I could offer some advice, I've had good results from using a blender. I was using a food processor and I was left with larger particles. The blender seems to do a better job of producing a smooth sauce. Give it a try, it might cut down on needing the immersion blender after and doing all the straining. Just a thought. Thanks for sharing
Hi, yeast activator "activates" the yeast and helps to thicken the cell walls of the yeast. This protects the yeast in high sugar and acidic fermentations like this one. This product on Amazon will replace both the yeast activator and the diammonium phosphate --- www.amazon.com/Home-Brew-Bulk-Yeast-Energizer/dp/B00LH4531E/ref=sr_1_31?dchild=1&keywords=yeast+activator&qid=1621335125&sr=8-31 You should still add the yeast nutrient to your fermentation.
one of the most underrated channels on youtube. i really recommend you do Q&A and maybe interact with your audience more.
Wow... thanks ever so much for this sauce recipe. It's always a pleasure seeing your vids (it's awesome how much work you put into giving us a polished recipe)... stay safe.
How long is the shelf life ? Great vid and just subscribed 👌
Shelf life is years... pretty much the same as Tabasco sauce. This also depends on storing it it in a cool place away from direct sunlight. Sunlight will change the color of the sauce, and it will not be very appealing, however it will still taste fine. The acid content and alcohol (about 15%) will keep this sauce good for ages. Thanks for watching!
Wow you must be a connoseur in sauces,very interesting.Thanks for sharing
Good recipe. I'll try your method. If I could offer some advice, I've had good results from using a blender. I was using a food processor and I was left with larger particles. The blender seems to do a better job of producing a smooth sauce. Give it a try, it might cut down on needing the immersion blender after and doing all the straining. Just a thought.
Thanks for sharing
What's yeast activator?
Hi, yeast activator "activates" the yeast and helps to thicken the cell walls of the yeast. This protects the yeast in high sugar and acidic fermentations like this one. This product on Amazon will replace both the yeast activator and the diammonium phosphate --- www.amazon.com/Home-Brew-Bulk-Yeast-Energizer/dp/B00LH4531E/ref=sr_1_31?dchild=1&keywords=yeast+activator&qid=1621335125&sr=8-31
You should still add the yeast nutrient to your fermentation.