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Kahm yeast below brine surface?

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#1 robanero7

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Posted 23 July 2016 - 04:06 PM

For some reason I decided to ferment whole peppers instead of doing a mash. I created a 5% salt brine and submerged the peppers with a glass weight keeping them below the surface. I noticed some white yeast near the top of the fermenting jar but now I'm also seeing what looks like the same yeast on the submerged peppers!?! How is that possible? Should I keep or toss out?

IMG_0344-1_zpsi7lzx7lq.jpgIMG_0342_zpss8kssi2d.jpg


Edited by robanero7, 24 July 2016 - 11:30 AM.


#2 kentishman

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Posted 23 July 2016 - 04:23 PM

I'm not speaking from a lot of experience. I made one batch of fermented sauce, and it turned out great, probably beginner's luck!

Anyhow, my ferment developed a scary looking kalm yeast growth. It started on the surface then grew down into the jar of peppers.

So, I think everything is probably fine.

There are more experienced hands here who can give you help.

#3 robanero7

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Posted 24 July 2016 - 11:32 AM

Alright, well I'm going to give it a go today. I'll use my sniffer and bite one open before committing to the batch. Thanks!



#4 Mabuse

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Posted 24 July 2016 - 03:15 PM

I had the exact same thing happen to me last week. Unfortunately I can't give you any valuable information, I threw it away (with great pain) just in case. Hope someone can tell what's going on here.



#5 RocketMan

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Posted 25 July 2016 - 01:29 PM

Keep it!

 

Kahm yeast isn't anything to worry about. It can be removed with you process it.


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#6 robanero7

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Posted 25 July 2016 - 11:37 PM

Keep it!

 

Kahm yeast isn't anything to worry about. It can be removed with you process it.

 

 

Thanks RocketMan. I kept it and gave it a rinse off in some water before processing. 



#7 RocketMan

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Posted 31 July 2016 - 04:57 AM

The thing with fermented sauces is you can always let your nose be your guide. If you open the jar and it smells like something that would gag a maggot then it's picked up a bad bacteria. If not and the ph is in the safe range your probably safe. When in doubt though, dump it out. Making yourself or someone else sick isn't worth it. Even if it's the last super hits of the season and all your can get locally are Jalapeño's and Serrano's. Make a new safe sauce with them and juke it with some Pure Evil from salsalady.

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