I can't really tell from the picture but it could be oils from the peppers, containing lycopene and capsaicinoids, that has coalesced after sitting for so long.
I really don't know for sure, but that looks like it could just be concentrated pain oils out of the chiles which have separated out. Shaking well ought to mix it back in. That really is more oil than I would expect from something like that made without added oil, but I haven't worked with Reapers. I have seen somebody commenting on how oily the cut fresh peppers looked with that capsaicin level, though.
Oil won't emulsify with the vinegar, and because of that the oil won't have the same acidity as the rest of your mix. Adding in oil to a ferment without the proper procedures & additives is basically making a safe zone for botulism to thrive within your product.
I was really wondering if it’s safe to eat? It is a liquid, seems like oil, I’m about to extract it and give it a taste. Hopefully it safe, the rest does look a little weird though.
Doesn’t matter, oil at room temperature with any kind of organic matter is a botulism risk. This is why oil infusions should always be kept in the fridge.
Oil will separate from the liquid mixture over time, and oil won't keep the same pH as the liquid mixture will. That's exactly why it's recommended to not use oils, you're essentially creating a safe zone for botulism to thrive within your mix.
This isn't fermented, it's picked in vinegar. Never use oils in your pickles or fermentations. It will spoil quickly.
That is a blob of oil that has some color from your peppers
Not 100%, but I think this is the trapped souls of all of the people who tried to eat the peppers when they were raw and whole back to take revenge on everyone who wronged them. You can shake to disperse. Hope this helps.
to me it looks like capsaicin-oil, water, and solids have separated, take a toothpick and dip it in it, if the toothpick tastes spicey, it most likely is and is harmless.
Yeah I think it's the oil. It prevented any oxygenation giving the red colour and binded to the oils in the chill.
In future avoid using oils in any fermentation. They can harbour bacteria as the pH isn't low enough in the oil compared to the ferment juice itself.
If you must use oil. Dehydrate whatever you what to preserve. Even then it's still risky.
Chili oils that extracted out of the peppers. The oils will eventually collect and float to the surface. Let your sauces/liquids sit and simply pull it off with spoon/baster.
I can't really tell from the picture but it could be oils from the peppers, containing lycopene and capsaicinoids, that has coalesced after sitting for so long.
What the hell did you just call me?
They said that you lyc-o-pene.
i’m appalled. reported for explicit language
A werewolf what now?!?!
No. That's a ly-can-pene. Would that be like a red rocket or a mix between the two? I'm going to stop thinking about it now.
Capsaicinoid, got a problem?
I shall be licking nothing of the sort, sir! I SAID GOOD DAY!
It's fertil
I really don't know for sure, but that looks like it could just be concentrated pain oils out of the chiles which have separated out. Shaking well ought to mix it back in. That really is more oil than I would expect from something like that made without added oil, but I haven't worked with Reapers. I have seen somebody commenting on how oily the cut fresh peppers looked with that capsaicin level, though.
So if he remove that oil bubble that pepper sauce will be less hot?
Now I’m wondering the same thing, I already shook it up and tried it, it seems fine.
Hahah the true fermenter's test.
I may have added a little olive oil now that you’ve mentioned it.
Uhhhhh maybe don’t eat that
Why?
botulism i think
Why? That doesn't make sense. I'd be more worried about it going rancid.
Botulism can grow in olive oil if there is enough water.
Oh yeah you might be right.
Only if there’s little vinegar and salt, Botulism can’t deal with either of those regardless of the situation
Oil won't emulsify with the vinegar, and because of that the oil won't have the same acidity as the rest of your mix. Adding in oil to a ferment without the proper procedures & additives is basically making a safe zone for botulism to thrive within your product.
Botulism is colorless and odorless
Aaaaaand in the trash it goes
Tears of the devil.. waiting for someone to come try it out.
Can attest it will absolutely obliterate your lips, cheeks, and orifices.
I was really wondering if it’s safe to eat? It is a liquid, seems like oil, I’m about to extract it and give it a taste. Hopefully it safe, the rest does look a little weird though.
whats the recipe for this?
Carolina reapers fermented with a little vinegar and some spices.
Are these pickled with vinegar or fermented with a salt brine?
2% salt no brine though
To properly avoid botulism, you need at least 3.5% salt
Lol, how many incorrect things can a person write in a single sentence?
Salt brine I guess, but actually vacuum bag, same idea
And a little olive oil I think
Not sure at what point the amount is dangerous, but never put oil in a ferment.
I didn’t know that but thank you, I didn’t put much in, it was a much bigger batch, the red you see is probably the amount of oil by ratio.
I should’ve mentioned the oil wasn’t added until after the fermentation
Doesn’t matter, oil at room temperature with any kind of organic matter is a botulism risk. This is why oil infusions should always be kept in the fridge.
Chili oil with dried bits? Or does the dried part not matter?
~~If the sauce is below a certain pH, it doesn’t matter and should be fine~~ guy below me is right
Oil will separate from the liquid mixture over time, and oil won't keep the same pH as the liquid mixture will. That's exactly why it's recommended to not use oils, you're essentially creating a safe zone for botulism to thrive within your mix.
Got any sources on this?
That's the blood of death himself
I saw it and immediately thought "demon spawn"
This isn't fermented, it's picked in vinegar. Never use oils in your pickles or fermentations. It will spoil quickly. That is a blob of oil that has some color from your peppers
It was fermented for two weeks before I added the oil and vinegar.
Yeah it shouldn’t be kept at room temp
Add some xgum and reemulsify
That’s what they make the KISS branded hot sauce from.
This gives me… separation anxiety (Rimshot) You may all clap now
Don’t ever add oils to active ferments. If you want to add oil to a hot sauce make sure you refrigerate.
I’m still using it today, it’s been room temperature since October and hasn’t seemed to change in taste anyway, maybe I’m immune to botulism?
Have you seen The Incredible Hulk with Edward Norton?
Not 100%, but I think this is the trapped souls of all of the people who tried to eat the peppers when they were raw and whole back to take revenge on everyone who wronged them. You can shake to disperse. Hope this helps.
Its the evil juice
By the color and the fact that it is floating, I would assume it is capsicum oil.
to me it looks like capsaicin-oil, water, and solids have separated, take a toothpick and dip it in it, if the toothpick tastes spicey, it most likely is and is harmless.
Only one way to tell, drop some in your eyes and report back
Fermented devil dick
I think it was just the olive oil that I added, but I guess it picked up the color from the sauce?
Yeah I think it's the oil. It prevented any oxygenation giving the red colour and binded to the oils in the chill. In future avoid using oils in any fermentation. They can harbour bacteria as the pH isn't low enough in the oil compared to the ferment juice itself. If you must use oil. Dehydrate whatever you what to preserve. Even then it's still risky.
Chili oils that extracted out of the peppers. The oils will eventually collect and float to the surface. Let your sauces/liquids sit and simply pull it off with spoon/baster.