How about that as a tagged topic....especially now cause my two ferments are not cooperating! ha ha
Ferment #3: this is the Thai Tribute sauce....it was going wonderful except I got nervous that the container wasn't good enough for a long ferment (it was an open hinge top glass jar). The ferment was trying to bubble over twice a day, it was looking like a lava pit, really nice but then I got worried about bad growths because of my other ferment what it was doing....so I switched containers. Now the ferment seems to have "turned off." No activity at all! I put it in a chinese pickling jar with a loose fitting lid. It's got more room, but honestly I can't see any activity after two days. WTF?? So...I'm wondering if I should fridge it and keep aging it....or make a sauce now/cut my losses....or keep it "going" to see what happens. I would really hate to lose these peppers.
Ferment #4: Local birdseye red peppers....fermenting in a Chinese glass wine making jar (this was more of a test of the jar cause I got some habs coming from down south). Anyway, I think the container had too much head room....which created too much environment....which gave yeast a change, and maybe some white mold. I guess I need to fill close to the top as possible. Anyway, I also changed this container to the one like mentioned above, and added another cup of brine on top....and well.....this brine has gone to sleep as well!
So, I have two projects on the fence and I'm wondering if I should just go ahead and make sauces before anything worse happens. ha ha
Lessons Learned (I think):
1. Size does matter...if you have a big container, use it. Don't do half a container of peppers as there will be too much head room to properly control the environment inside the ferment
2. Don't switch containers in the middle of a ferment....I am not sure why this would affect anything but in Ferment #3 it seems to have done just so. Strange
3. I need an airlock.....
Ferment #3: this is the Thai Tribute sauce....it was going wonderful except I got nervous that the container wasn't good enough for a long ferment (it was an open hinge top glass jar). The ferment was trying to bubble over twice a day, it was looking like a lava pit, really nice but then I got worried about bad growths because of my other ferment what it was doing....so I switched containers. Now the ferment seems to have "turned off." No activity at all! I put it in a chinese pickling jar with a loose fitting lid. It's got more room, but honestly I can't see any activity after two days. WTF?? So...I'm wondering if I should fridge it and keep aging it....or make a sauce now/cut my losses....or keep it "going" to see what happens. I would really hate to lose these peppers.
Ferment #4: Local birdseye red peppers....fermenting in a Chinese glass wine making jar (this was more of a test of the jar cause I got some habs coming from down south). Anyway, I think the container had too much head room....which created too much environment....which gave yeast a change, and maybe some white mold. I guess I need to fill close to the top as possible. Anyway, I also changed this container to the one like mentioned above, and added another cup of brine on top....and well.....this brine has gone to sleep as well!
So, I have two projects on the fence and I'm wondering if I should just go ahead and make sauces before anything worse happens. ha ha
Lessons Learned (I think):
1. Size does matter...if you have a big container, use it. Don't do half a container of peppers as there will be too much head room to properly control the environment inside the ferment
2. Don't switch containers in the middle of a ferment....I am not sure why this would affect anything but in Ferment #3 it seems to have done just so. Strange
3. I need an airlock.....
