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One of my recipes here came out to being 50% water.   Can boil down and figure it out, but am interested in what people here prefer. Also, is there a point where ingredients separate in bottles due to water?

    awesome - this looks good! im using an inkjet

What material do you use for the labels? I used some avery labels but the ink runs when any moisture gets on the bottles because they are just sticky paper.

Wouldnt it release more flavor if fermented after roasting?

Are there easy yet definitive ways to identify Kahm yeast?

I was weary of papaya, because it's a nice fruit, but when you eat it, sometimes it's a little...fishy? Has always seemed to me like mango but with less pungent fruit taste. 

nesh   could you can this or do you have to lower pH first?

Turned out well and I didn't die from eating it. pH 3.5, tastes like ginger and is pretty tangy, probably from the grapefruit.   Bnut Squash (1) Garlic cloves Ginger Root Whole Long green pepper (4) Mango (1) Celery Honey 2yellow. 3red peps.  brain strain / 7 pod / trinidad, who knows...

Cool.  Maybe a brine would be good next time on the top. Unless it sinks down.  I imagine the sauce can soak up some brine before you can saturate it?   I thought those jars you could just let be clamped and the pressure escapes naturally since it isn't a hard clamp.  I worried the same thing..

This was made on Jan 18th, and pictures are from Feb 3, 16 days in. Not sure when first signs of white appeared.   Looks good...   Noooooo       Little colonies pop up surrounded by bubbles.  Doesn't look like mold..   Need a macro lens..

Just tossed it, it was probably fine, but don't want to deal with it.  Luckily just a mash too.    Does anyone know if that white fuzzy thing in my pic is kahm yeast or not? From what I can see, Kahm yeast appears slimy, but I can't tell if it too is fuzzy sometimes/some ways.

I'm confused, wouldn't they not meld together if the ingredients were relatively whole and unmixed?

I'm wondering if I should just toss this...it seems dangerous to be eating from this slime mold herpes sause

What is the difference in results when fermenting whole ingredients separately first, rather than pureeing them first all together and then fermenting them?

Well I skimmed the top 0.5" off.  It smelled normal.  Hopefully wont die trying it.  Sprinkled a good 1/8" of salt and stuck it up against the sides of the glass where there was sauce residue.  Lets see what happens now!  There was good activity in it so we'll see.

It looks like a little mold being and some slime mold - those smooth yellow dome-bumps. Possibly because it is a pepper mash and I used only 2% salt and/or not enough cleaning. Also can't remember if inoculated it with dill pickle juice.       A gallon ziplock of peps down the drain :*{

CooL!

Just winged it and these came out pretty well, both fermented. The cumin/cinnamon adds a distinct taste (might tone it down next batches). The pineapple really comes through, it's cool. The batch with the butternut squash was pretty thick (no water added). The one without the butternut squash...

To add smoke flavor you can just burn some wood chips and throw them in with the sauce? Cool

Zis is kewl.   Can one just get some wood and smoke it in, say, a charcoal grill?  Or are greater technologies required?