fermenting The Monster Mash...2/7...Strange Umami?

Roguejim · Oct 13, 2014

Well, having ruined my first 2 mashes, including this classic> http://thehotpepper.com/topic/50636-my-lovely-jalapeno-ferment-photo/
I've jumped in for a third time with all the pods from my final harvest. It is a mix of nardellos, red habs, aji pineapples, fresnos, cherry bombs, maui purples, cacho de cabras, and peppadews. I also included 1/2 onion, 1 peach, 3.6% salt, 2 cups water, plus 1 Culturelle lacto capsule. I hope the peach will provide enough sugar in this 1/2 gallon jar. Wish me luck!

Nova · Oct 13, 2014

LUCK!

FGpepperguy · Oct 13, 2014

Looks good! Hope this ferment goes better than the first

pepperguy1 · Oct 14, 2014

Good luck.

Downriver · Oct 15, 2014

Good Luck.

Don't forget to burp.

Roguejim · Oct 15, 2014

DownRiver said:
Good Luck.

Don't forget to burp.

The lid is on loose. I'm wondering now if the mash is warm enough. I thought about putting it on a seedling mat. What temp range is best for ferments?

Downriver · Oct 15, 2014

Anywhere in the 70's is fine.

If you're comfortable, the ferment should be fine (unless you're a sun worshipper or a polar bear type).

SmokenFire · Oct 25, 2014

How's this batch going RJ? Fingers crossed for you buddy!

Roguejim · Oct 25, 2014

SmokenFire said:
How's this batch going RJ? Fingers crossed for you buddy!

Thanks for asking, dude!! I just went down to the basement to give the jar a swirl. There's been separation of the mash near the bottom for about a week. No signs of infection. Not even any kahm yeast...yet. I'm thinking of letting it go until Christmas/New Years. That should be a decent length of time, no?

Next weekend, I think I'll get another batch rolling. I'm still undecided on which peppers though.

SmokenFire · Oct 25, 2014

Roguejim said:
That should be a decent length of time, no?

Next weekend, I think I'll get another batch rolling. I'm still undecided on which peppers though.

That should be a decent length of time indeed. Glad to hear it's rolling well for you!

oldsalty · Oct 26, 2014

Looks fantastic! Just watch that head space try keeping mine around 2 inches or center jar curve. Imho.

otherwise rock and roll!!! Looks like you've got this round figured out. Knocking on wood for luck.

FGpepperguy · Nov 1, 2014

How is it coming along Jim?

Roguejim · Nov 10, 2014

FGpepperguy said:
How is it coming along Jim?

Well, I think kahm yeast is finally forming. At least, I hope that's what's forming. :pray:

I'm starting another batch today comprised of jalapenos, and caribbean red habs.

sirex · Nov 10, 2014

Thats a lot of headspace. It was pointed out before. Hope you're using a smaller jar.

Good luck!!!

Roguejim · Nov 10, 2014

sirex said:
Thats a lot of headspace. It was pointed out before. Hope you're using a smaller jar.

Good luck!!!

It's a 2L jar. I measured 2.75" of headspace.

oldsalty · Nov 10, 2014

Kahm yeast definitely. No worries man. But watch that head space

. Looks kill otherwise try adding cabbage leaf to hold down mash next one, works great and inhibits yeast growth. I've been using wine for last ten ferments over 60 days looking good no Kahm yeast or mold growth giver a try.
Cheers mate

headspace 1 1/2 to 2" works great for me .

Roguejim · Nov 10, 2014

oldsalty said:
Kahm yeast definitely. No worries man. But watch that head space . Looks kill otherwise try adding cabbage leaf to hold down mash next one, works great and inhibits yeast growth. I've been using wine for last ten ferments over 60 days looking good no Kahm yeast or mold growth giver a try.
Cheers mate headspace 1 1/2 to 2" works great for me .

Well, crap. Too late now, except to wait it out. I think the photo might be somewhat deceiving as it makes it look like the jar is barely half full. Like I said, 2.75" of headspace. Still too much, I guess...

I'm not understanding the cabbage leaf remedy. It would seem very unsanitary. Can you give some details on this? Also, what type wine are you using, and how much? Thanks.

oldsalty · Nov 10, 2014

The cabbage leaf is formed in a half circle when removed place in jar use heavy outer leaf with large ribs. Facing down placed over mash allows brine pass by leaf but keeps mash down. The cabbage leaf has more natural lab than most veg and help promote fermentation producing co2 faster eliminating chances for nasties to develop.
As for whine I've been using white zin and Riesling from barefoot wines but any brand should do cheaper the better. Use same amount as your water type brine just sub wine for water. Wine also helps Prevent the growth of Kahm yeast. Talk to JamesN here he and his family have been fermenting with wine forever. He deserves the credit for my ferments success.

Have you tried kimchi or sauerkraut yet?

Roguejim · Nov 10, 2014

oldsalty said:
The cabbage leaf is formed in a half circle when removed place in jar use heavy outer leaf with large ribs. Facing down placed over mash allows brine pass by leaf but keeps mash down. The cabbage leaf has more natural lab than most veg and help promote fermentation producing co2 faster eliminating chances for nasties to develop.
As for whine I've been using white zin and Riesling from barefoot wines but any brand should do cheaper the better. Use same amount as your water type brine just sub wine for water. Wine also helps Prevent the growth of Kahm yeast. Talk to JamesN here he and his family have been fermenting with wine forever. He deserves the credit for my ferments success. Have you tried kimchi or sauerkraut yet?

Thanks. In this recent ferment, I just added 2C. of warm, plain tap/well water (no chlorine) to the blender. I also added the contents of 1 Culturelle probiotic capsule (lacto). After I pour this into the fermentation jar, I would simply add the cabbage leaf on top?

I'm not sure how I would sub in the wine using my present method. 2C. wine?

oldsalty · Nov 10, 2014

Just leave out water and use 2 cups of wine instead I use whitelab for my lab. How much salt are you using? And yes just place cabbage leaf as in photo push down below bell jar curve allowing brine to seap by.