Recent content by 2p0p

yes...sugar.

Lanman.......these 'kahm' type yeasts are not part of the lacto-they are opportunistic intruders in terms of the lacto-fermentation process; and they need oxygen. Sour beer" i don't know of but could well be related. It's all about the battle for the sugars...lactobacilius bacterias will...

So what about that yeasty jar? the yeast wont kill you...but it sure does mess up the flavour. You must keep air out completely, all through the process.

Actually humans know more about rockets and rocket science than about the science of the needs that the complex communities of healthy bacterial life have to function well (even to our humble sauce making ends) -an understanding of these needs can help to make a good ferment ; ie...the...

Hi Nova...Could you explain your process...and what is its shelf life at room temp. before the yeast takes over and stamps its own flavour on your sauce...or do you use sulfur dioxide or other such 'halting' chemicals to arrest the yeast at a certain point (as in the wine industry) , or do you...

Oxygen is the biggest enemy in this whole process Pepper Junky...every step of the way you need to be mindful of how oxygen/air might get in ; and in the air there often dwells a yeast of some description which simply wants to grow/live (like the rest of us ) .I would suggest you buy a couple of...

It can take days some times Chris.

I was just suggesting that those of you with with Kahm type yeast problems (and there seems to be a few )would be better off using kefir or whey or a previous 'active' brew ,rather than introducing a yeast directly into your fermentation, wouldn't you think ?.

Hey guys...'hooch' ,a la sour dough starter is a Yeast not a bacteria...i couldn't recommend yeast as an inocculant for sauce fermentation; makes for great bread though if you give it the appropriate time to match your current temperatures....

Dom is very knowledgeable about Kefir...he has been working with it a lot for over 30 years. I fill my bottles to the top because i don't want any air in there...that way they should store well...but primary fermentation must be pretty complete- otherwise over long storage they may blow. Take a...

1 Keep anaerobic...keep solids submerged and use an airlock. 2 20c is the best temperature for fermentation. 3 inoculation with live bacteria is not necessary but is a good and worthwhile insurance policy. 4 After full fermentation fill bottles to the top. Make airtight seals. 5 Watch and...

I strain the grains out and use a bit of the "whey"...it's the bacteria you want ...i dont taste it in the finished sauce.

sounds like a good insurance policy.

RM...i don't age my sauces in the fridge (although a cellar would be perfect for this)...i just make sure my primary fermentation is complete before bottling. CM...In spray drying the water is removed via heat/steaming. In freeze drying the water is removed from the frozen substance via vacuum...

Slightly off topic but to some it may be a worthwhile tip...most of my sauces go into the red wine bottles that i and my friends and family have drunk...i leave a little bit of wine in the bottom of the empty ...recap and shake ...voila...as good as a sterilized bottle, waiting to be chili-ized.