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Fermenting Peppers 101


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#1081 MikeUSMC

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Posted 21 October 2018 - 10:43 AM

Yes, combine them both into the bigger jar. Tough to say until you do it, but that still may leave a little too much headspace. Try to find a jar that your combined mash will fill to 75-80%

Edited by MikeUSMC, 21 October 2018 - 11:04 AM.

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#1082 WestPennineSpice

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Posted 21 October 2018 - 10:44 AM

Thank you.

#1083 WestPennineSpice

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Posted 21 October 2018 - 10:47 AM

Thank you.

#1084 RocketMan

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Posted 22 October 2018 - 05:43 AM

WestPennineSpice I did a ferment in a 6.5 gallon Ale Pale when my first daughter got married to make a sauce that was given to guest as their thank you gift. That bucket was full to about 2 to 2 1/2 from the top for head space and there were all kinds of crazy sugars in it. Never blew through the air lock or gave me any problems for the 90 days I let the ferment run.

If you were to allow more headspace than that you would need a way to purge the head space of oxygen. Youll need to have 2 holes in your lid. One with a grommet for your air lock and the other to run a tube through to add CO2 through. You can get food grade CO2 and a means to use it through a home brew supply store. Once you purge the air space put on the air lock and seal up the other hole.
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#1085 WestPennineSpice

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Posted 22 October 2018 - 12:48 PM

Thanks RM. I've been looking at these tubs which are 6.5 US gallon. I want to do a large batch of mash to then make up bottles for friends and family. It's so hard buying peppers in bulk cheap over in the UK so it will cost a fair bit of money. The 2 1/2 you left at the top is that inches?

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Edited by WestPennineSpice, 22 October 2018 - 03:42 PM.


#1086 YAMracer754

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Posted 22 October 2018 - 02:10 PM

Just wanted to post this for any seasoned or beginning fermenters, for a free/cheap "fermentation gates" that also allow you to do pepper slices and keep everything below the brine, check out using the plastic solo cup lids/caps! I've seen em mostly clear but also seen opaque ones before, they fit the wide mouth and standard mouth masons perfectly! I poke a few holes in em or carve em out depending on the peppers used to allow fluid/air pressure/bubbles to move back and forth freely but not the fermentables. I grab a bunch of em at the grocery salad bars..

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Edited by YAMracer754, 22 October 2018 - 02:11 PM.


#1087 YAMracer754

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Posted 22 October 2018 - 02:15 PM

I've been doing one like you're mentioning pure peppers and salt in a big butter container for 16days now with no trouble and very fermented (initial ph ~5; current ph 3.6) and filled it about 3/4 full. So that's working for me.. I've been burping it and keeping it under slight vacuum by cracking the lid and pushing down the center depression then sealing edge again..

Hi. This may have been asked and I will get round to reading the full thread.

I have a 25 litre plastic fermentation bucket. If I want to ferment chillies in this how much headspace would be too much? Would it need to be filled or could I say fill it to 10L with brine?

If I was to make pepper mash without brine (pure chillies and salt mixture) in the bucket how full would this need to be to avoid mold? I understand the mash would rise so would you suggest only filling half the bucket with the mash?


Thanks for your advice in advance.

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#1088 YAMracer754

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Posted 22 October 2018 - 02:17 PM

You should take the mash from the smaller vessel and add it to the other one.

Hi,

So I've sterilised my clip top jars. Blended 800g chopped washed red chillies with 20g of sea salt. Placed in the jars and closed. I'll burp these every few days. Could I potentially ferment this for 3 months?


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#1089 YAMracer754

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Posted 22 October 2018 - 02:21 PM

Could I make a vessel like this if I got a 5gal bucket with a food grade lid that seals positively, then tap in fittings of some sort for a vacuum/check valve setup to accomplish the same tasks on the low$$'s? Then use a manual brake bleeder or a vac pump of some sort? I think I should/could with no problems but where to get the lid? For the buckets at Wal mart or Lowes?

WestPennineSpice I did a ferment in a 6.5 gallon Ale Pale when my first daughter got married to make a sauce that was given to guest as their thank you gift. That bucket was full to about 2 to 2 1/2 from the top for head space and there were all kinds of crazy sugars in it. Never blew through the air lock or gave me any problems for the 90 days I let the ferment run.

If you were to allow more headspace than that you would need a way to purge the head space of oxygen. Youll need to have 2 holes in your lid. One with a grommet for your air lock and the other to run a tube through to add CO2 through. You can get food grade CO2 and a means to use it through a home brew supply store. Once you purge the air space put on the air lock and seal up the other hole.

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Edited by YAMracer754, 22 October 2018 - 02:22 PM.


#1090 Ectoid

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Posted 22 October 2018 - 03:03 PM

I will so try this! I did some basic vinegar sauce, but I want to do some fermenting.



#1091 WestPennineSpice

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Posted 24 October 2018 - 01:56 PM

Filled up the pickle jars today with a salt, cardamom, black pepper, and cumin brine. Hoping to make homemade hot sauce xmas presents this year.

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#1092 WestPennineSpice

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Posted 24 October 2018 - 02:33 PM

Filled up the pickle jars today with a salt, cardamom, black pepper, and cumin brine. Hoping to make homemade hot sauce xmas presents this year.


Update. I've now added red and yellow bell peppers to the jars so they are fuller. I'll leave for 7 weeks, then blitz into sauce. Hot fil and label for presents

#1093 YAMracer754

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Posted 25 October 2018 - 04:35 PM

You should try to weight the peppers so they are under the brine, unless you have them processed into a mash then you can get away with no weight in my experience..

Filled up the pickle jars today with a salt, cardamom, black pepper, and cumin brine. Hoping to make homemade hot sauce xmas presents this year.


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#1094 WestPennineSpice

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Posted 25 October 2018 - 05:21 PM

They are under the brine. I'll add a baking parchment sheet and a weight though just in case. Thanks

#1095 WestPennineSpice

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Posted 25 October 2018 - 05:34 PM

They are under the brine. I'll add a baking parchment sheet and a weight though just in case. Thanks

#1096 RocketMan

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Posted 27 October 2018 - 03:07 AM

Yes, inches.
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