Bloody Mary Test Batch #7 - FAILED

submitted about 10 years ago by CWinthrop

Here's Test #7:

10% - Tomato (FA)
3% - Worcestershire (TFA)
2% - Saline
3% - Bell Pepper (FA)
1% - Jalapeno (TFA)
1% - Smooth (TFA)

First hit was again, spot-on. Second hit was overwhelmingly peppery (not heat), with a very sweet undertone.

Comments

4 points

by Mosquito_Kingabout 10 years ago

I didn't know how bad I wanted a Bloody Mary juice till I saw this post.

2 points

by CWinthropabout 10 years ago

You and a few hundred other people. :)

2 points

by billgarmsarmyabout 10 years agoFrugivore

keep at it! i wonder what additives might help with stability.

2 points

by CWinthropabout 10 years ago

Tests 3 - 6 added Smooth in various percentages to help with stability. Before then, it would destabilize and be pure burning heat after 24 hours.

This latest test added Bell Pepper to give a more pepper flavor without the added heat, but it's causing the breakdown to happen even faster than the first couple of tests. It's breaking down within minutes now, to almost pure Bell Pepper.

I'm thinking it's an enzymatic reaction similar to pineapple cracking tanks. Only this doesn't crack tanks, just eats other flavor notes.

2 points

by DrMclovensabout 10 years agoThe Mad Alchemist

have your tried dropping the Jalepeno to .5 or .25% and seeing if it all blends right after about a week of steeping?

or what if you introduced a cream? (I doubt that would do anything though IDK)

1 points

by CWinthropabout 10 years ago

I've gone as low as .25%, but anything below 1% doesn't give the spiciness needed. I have test samples dating back 2 months. They just turn hotter, sadly.

That's why I'm thinking it's an enzymatic reaction. Especially with the changes Bell Pepper is causing.

2 points

by DrMclovensabout 10 years agoThe Mad Alchemist

very interesting stuff.

I wonder if /u/abdada might have any thoughts or reasonings.

2 points

by BongleBearabout 10 years ago

Have you tried maybe using FA Celery in place of the Bell Pepper?

I'm sure there must be traces of capsaicin in both the bell pepper and the jalapeno.

1 points

by CWinthropabout 10 years ago

I'd love to, if I could get a bottle. :)

2 points

by BongleBearabout 10 years ago

FA has their new North America distribution center thingy opening soon. Maybe get in contact?

1 points

by CWinthropabout 10 years ago

Sending them an email now!

1 points

by BleuXShadoWabout 10 years ago

here's the North America menu. Looks like celery isn't on it :(

2 points

by DrSnakensteinMDabout 10 years ago

Have you added any vinegar to the liquid? I've used it successfully with tobaccos, but maybe a few drops or percentage might make up for the vinegar found in Tobasco? I haven't been following your developments, so I apologize if you've already tried this.

1 points

by CWinthropabout 10 years ago

I've tried Vodka (test 4) and lemon juice (test 5). I'll try the vinegar in a batch tonight.

2 points

by Sugawolfabout 10 years ago

I know that in food, heat is sometimes used to halt enzymatic reactions. Perhaps a heated steep might help stall some of the muting that you're seeing with the other flavors.

1 points

by CWinthropabout 10 years ago

Just got the hardware for a new steeping method today, gonna try it shortly.

1 points

by CWinthropabout 10 years ago

So I set up 5 more test samples:

Sample 1: 3% Bell Pepper in 2ml VG/PG (50/50 ratio)
Sample 2: 3% Bell Pepper + 10% Tomato in 2ml VG/PG (50/50 ratio)
Sample 3: 3% Bell Pepper + 3% Worcestershire in 2ml VG/PG (50/50 ratio)
Sample 4: 3% Bell Pepper + 2% Saline in 2ml VG/PG (50/50 ratio)
Sample 5: 3% Bell Pepper + 1% Jalapeno in 2ml VG/PG (50/50 ratio)
Sample 6: 3% Bell Pepper + 1% Smooth in 2ml VG/PG (50/50 ratio)

Out of those, after 45 minutes heat steeping and a shake, 2 samples did not degrade: Sample 1 and Sample 5. The rest got that same peppery (with no heat) taste with an overly sweet undertone. Think pepper and sugar in a 50/50 ratio.

Without a full-blown lab analysis, I'm 90% sure it's an enzymatic reaction.

2 points

by daathabout 10 years agoMixologist

Have you tried adding 1% Bitter Wizard (FA)? It tones down sweetness...

1 points

by CWinthropabout 10 years ago

Honestly, the sweetness is from the Bell Pepper (added in this test). So I'm back to the drawing board. Leaving out the Bell Pepper gives me 48 hours before it destabilizes. So I'll work from there, and try the vinegar /u/DrSnakensteinMD suggested.