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Litmus test came up neutral/alkaline. I dumped it and decided to start over with a different recipe.

No separation. I tumbled it a while back. I opened it and it smell fine, maybe a little sweeter than I remember. I'm thinking I'll only know for sure with a pH test.

Been really busy and hadn't gotten around to taking a pic. Anyway, here is the best one I could get.  

A basic balloon lock is simply a balloon fastened over the top of the container. The balloon's elasticity allows for the CO2 without the bottle exploding. I didn't have a balloon so I used a plastic baggie. The bottle is lipped so that coupled with the rubber bands form a nice seal. Zip ties...

I'll get a picture when I get home tonight. As far as ingredients, it has a few scotch bonnets, a couple of red Chile's, a couple jalapeños, a bag of frozen cranberries, a carrot, a tomato, and some fresh mint, rosemary, spices, and thyme. I don't remember the measurements off of the top of my...

So still nothing. It looks the same as it did on day one. Maybe more pale, not really sure. But there is no change in consistency or anything else. No CO2 output, never bubbled, nothing. Its been a month so what should I do?

Oh duh. Well I have to get a probe then.

Should I just track he pH until it hits the proper level then age to acheive my flavor?

So since there isn't any visual activity, how do I know when my ferment is "done"? I don't know of any other means...

Thanks. Still no bubbling. Its been over a week. What's the longest time you've seen a ferment take to start? Its about 70 to 75 in the house so I know the temp isn't inhibiting it

I added more whey and have seen tiny bubbles pressed against the glass, but nothing rising to the top.

Thanks for the replies. I wasn't getting any notification so I didn't know anyone replied. I should have enough carbs. There are carrots as well as a whole bag of cranberries. There's nothing to indicate anything nasty growing, so I'll let it ride.   As far as the comment on starters, I read...

Hey guys. I'm not new to food, and I know how fermentation works (I have several wine and mead recipes that are wonderful). But I am new to hot sauce and lactic fermentation. So lets see how big of an idiot I am.   I started my first attempt four days ago. My mash came out to about a liter. As I...

Ah I see! Yes, very good points! Thank you for mentioning them!

I'm very sorry everybody. That was a horrible tangent. While Lucky Dog is not wrong to an extent, he is making the mistake of assuming that one company is the same as all of there others. I hope you will use your good judgement to realize that fact yourselves. The information I provided is not...

I beg your pardon!? You, sir are very wrong in your assessment of what is "professional" behavior. I will have you know that all of my information comes directly from the co-packers that I researched. While I appreciate you sharing your experience with the three co-packers that you have used...

I see. They have requirements for a commercial kitchen and commercial storage. I'm sorry if something you said on a previous thread was skewed when mentioned here. I'm sure no one meant any harm and we wouldn't think any less of you anyway. As for your "corrections", most of it is pretty much...

  Sorry for a perforated reply, but what is considered an "approved storage area"?       I'm completely missing the point of what you're saying. Could you make it blunt so a dummy like me can understand?

  Thanks!

  Yes, the quantity is one of the potential downsides I mentioned, and can certainly be a deciding factor. Care to share some of the ones you talked to and their requirements? It would be nice to compile a database for those interested. Thanks for sharing your experience!     Indeed! It is far...