I have a ferment that I just finished (about three weeks):
Chopped up Scotch bonnets, 7 pots, bahamian goats
Added brine (1.5 sea salt tablespoons/quart)
Under airlock the whole time
In the first few days of the ferment I noticed a slight sulfur smell, but it seemed to be bubbling great and the the fermentation started very quickly. Today I blended the mixture, and noticed the sulfur smell again. I tasted a bit, and it tasted fine (good grief is this hot). I was planning to can this. Anybody else noticed a sulfur smell with ferments? Any cause for concern?
Chopped up Scotch bonnets, 7 pots, bahamian goats
Added brine (1.5 sea salt tablespoons/quart)
Under airlock the whole time
In the first few days of the ferment I noticed a slight sulfur smell, but it seemed to be bubbling great and the the fermentation started very quickly. Today I blended the mixture, and noticed the sulfur smell again. I tasted a bit, and it tasted fine (good grief is this hot). I was planning to can this. Anybody else noticed a sulfur smell with ferments? Any cause for concern?