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Making a Sauce Using White Labs Lactobacillus Bacteria (WLP677)

PexPeppers

PexPeppers

We start out with Spring onions, 3/4 lb of semi ripe red habaneros, and a can of cling peaches.
 
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2 cups of water with 4 tbsp of salt
 
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here is our Lactobacillus, (ordered it yesterday actually and got here over night) 
I used 1 Tsp for this experiment.
 
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blended and added the Lactobacillis 
 
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put in a half gallon jar with an air lock
 
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And you know what ... this is the best invention I have seen lately ...
 
Buy a cheap plastic airlock they sell at beer making stores, punch a hole into the center of the jar's metal lid, and seal the airlock into the lid using silicone sealant (RTV).
 
 
The gasses escape, and no worry about ambient air getting in and spoiling the fermenting chili mash ... Fantastic!
 
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I'd aim for quite a bit less air in the jar from the beginning. Lots of CO2 has to be produced to make that environment anaerobic! Looks really good otherwise :) Fingers crossed mate!
 
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Philip said:
I'd aim for quite a bit less air in the jar from the beginning. Lots of CO2 has to be produced to make that environment anaerobic! Looks really good otherwise :) Fingers crossed mate!
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i did the bag of water trick there, so theres not nearly as much air.


okay okay i lied, 9:13 update
 
there seem to be bubbles forming already, but they may have already been there. i dont really know.
 
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RTV, isn't that used on engines? I had thought about using hot glue to seal one in but I found that the Mount Olive lids don't need an air lock.

I was wondering how aggressive the fermentation would be and was figuring it would be pretty fast and strong. Couple of questions come to mind.

1. What temp do you have it at?

2. How cold was the vile when you added it to the mash?

From my research Lacto work best at between 80 and 95 degrees F.

Will be keeping a close eye in this. I'll see if I can find some of my close ups of the bubbles for comparison.
 
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RocketMan said:
RTV, isn't that used on engines? I had thought about using hot glue to seal one in but I found that the Mount Olive lids don't need an air lock.

I was wondering how aggressive the fermentation would be and was figuring it would be pretty fast and strong. Couple of questions come to mind.

1. What temp do you have it at?

2. How cold was the vile when you added it to the mash?

From my research Lacto work best at between 80 and 95 degrees F.

Will be keeping a close eye in this. I'll see if I can find some of my close ups of the bubbles for comparison.
Click to expand...
the vial was 80 degrees, its 82 degrees in the closet where it is now. 
 
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This is great. I planned on trying the exact same thing later this summer when my harvest finally starts to come in. I just don't like the idea of using yogurt whey for fear of introducing some bad mold or something else that would throw off the chemistry.
 
Looking forward to your results!
 
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GREAT! i had to pour a good bit out because it overflowed through the airlock at the top. there hasnt been any kahm yeast growth yet but then again it was STRAIGHT Lactobacillus added to it. it still bubbles occasionally though.
 
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