I gotta thank this forum for opening up the world of ferments and hot sauce making to me! It's been a great little hobby and with some good results. It also opened up other avenues that I never thought of doing (I'm brewing my own kambucha tea and making my own yogurt now as an example).
Anyway, I'm in my third ferment now, and it's slowed down after a week of intense bubbling. As I was fridging a new batch of yogurt I looked at the yogurt machine and wondered....what would happen if I put half my #3 ferment into the vessel and added a little more starter and "brewed" it for a few days? The yogurt maker would maintain it at the perfect temp for lacto to flourish, and as such, I should greatly expand the colony in my ferment.
After a few days and with a very strong lacto population, I could add it back into the main ferment jar and it would blast off again.
Is this is a good idea? Anybody try it?
Maybe using a yogurt maker would cut down the recommended minimum ferment time from 45 days to something like two weeks with the same result?
K
Anyway, I'm in my third ferment now, and it's slowed down after a week of intense bubbling. As I was fridging a new batch of yogurt I looked at the yogurt machine and wondered....what would happen if I put half my #3 ferment into the vessel and added a little more starter and "brewed" it for a few days? The yogurt maker would maintain it at the perfect temp for lacto to flourish, and as such, I should greatly expand the colony in my ferment.
After a few days and with a very strong lacto population, I could add it back into the main ferment jar and it would blast off again.
Is this is a good idea? Anybody try it?
Maybe using a yogurt maker would cut down the recommended minimum ferment time from 45 days to something like two weeks with the same result?
K
