I have been lacto fermenting many types of hot sauces and salsas. I have read that the white film on the top was dead yeast cells from alcohol fermentation. Some of my sauces are no longer producing CO2. They have been fermenting for a little over a month. My question is if yeast gets in the sauce while lacto fermenting, will the alcohol content grow to the point where it kills the good lacto bacteria? No sugar was added to the peppers so the only sugar that could undergo alcohol fermentation would have to come from the peppers.
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fermenting does alcohol fermentation kill the lacto bacteria?
- Thread starter President Graham
- Start date
You should be fine. Ive made a lot of rice wine that was high ABV and still had more lactic acid than i wanted. Your ferment wont have nearly enough sugar to achieve any ABV that would effect lactobacillus.
Welcome to THP President Graham! If you're seeing a thin white layer at the top of your ferment, possibly with some bubbles trapped underneath it's likely kahm yeast. Common and harmless, though I usually skim it if I find it because I think it imparts somewhat of an off flavor. I'll spoon it off, add a bit of salt or brine to the top and usually will end up discarding the top 1/2 to 1" or so of the ferment when I get around to processing it.
Any mold you might find that is remotely fuzzy or raised or colored is a bad sign. Dumping the entire batch is what I'd suggest if is your mold is anything like that.
Any mold you might find that is remotely fuzzy or raised or colored is a bad sign. Dumping the entire batch is what I'd suggest if is your mold is anything like that.