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fermenting Fermentation Time?

ultravista

ultravista

I have a batch of mixed peppers fermenting for about two weeks now. It fermented 68° to 70°F, ambient temperature for the kitchen.
 
This is my first hot sauce ferment ...

The bubbling has subsided and I get a thin film of kahm yeast in a day or two without stirring. It certainly does not look like mold and does look like the kahm yeast pictures on the web. The sauce is already salty tasting and I prefer not to add more salt, unless necessary.

At what point should I call the ferment done - AND - what do I do next to stop the fermentation and stabilize it?
 
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I do not have a PH mater (or strips) so I'll have to figure it out.

If not stirred once a day, a thin film of kahm yeast forms on the top. So I have been opening to stir which I now understand is introducing oxygen and perpetuating the kahm formation.

The bulk of active/visible fermentation is complete. Should I still leave it go at room temperature or do something with it?
 
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ultravista said:
I do not have a PH mater (or strips) so I'll have to figure it out.

If not stirred once a day, a thin film of kahm yeast forms on the top. So I have been opening to stir which I now understand is introducing oxygen and perpetuating the kahm formation.

The bulk of active/visible fermentation is complete. Should I still leave it go at room temperature or do something with it?
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pH meters don't have to be costly and are an invaluable tool in any fermenter's kit.  Well worth the trouble since food poisoning can cost much more.  :)
 
You're right on the opening/stirring - let future ferments roll unopened.  Any kham that accumulates can be scraped before final processing.
 
At minimum I usually let ferments roll 3-4 weeks and have some that are more than a year old.  At a certain point (don't know when) all the available sugars have been eaten and the ferment is just basically aging at that point.  It's my feeling that they continue to develop complexity and character the longer they sit, but I usually get into them around the 6 week mark despite that theory.  
 
Point being fermentation will continue beyond the 'active/visible' initial period.  I would counsel you to allow the ferment to go at least another week and purchase a pH meter (plus calibrating solution) in the interim.  Then you can pull, test and process the ferment.
 
To end the fermentation you can cook down the mash and put it through a strainer or food mill to get out the seeds and skins.  Once that's done you can bring it back up to temp and bottle.  I did a guide a while back, here's a link.  
 
Welcome to THP - lots of resources around here for those who dig.  When I was first getting up and running posts and advice from people like Rocketman, Chiilimonsta and Salsa Lady were integral to my early learning.  Good luck with your first ferment!
 
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ultravista said:
I do not have a PH mater (or strips) so I'll have to figure it out.

If not stirred once a day, a thin film of kahm yeast forms on the top. So I have been opening to stir which I now understand is introducing oxygen and perpetuating the kahm formation.

The bulk of active/visible fermentation is complete. Should I still leave it go at room temperature or do something with it?
Click to expand...
You definitely need to get some sort of ph tester particularly if you aren't refridgerating it. I would use a pressure canner if you don't test the ph. It's the only thing that can kill botulism.

I never open mine. I just shake them up daily for the first couple of weeks, then every other day, then once a week for the first two months. Then I let them sit for at least 6 months. I have some still sitting after a couple of years. lol. Need to buy some more woozie bottles.
 
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Wow, the kahm yeast grows fast. In a day, it went from a slightly visible film haze to a much more pronounced layer. It is pure white.
 
You definitely need to get some sort of ph tester particularly if you aren't refridgerating it
Are you talking about refrigeration during fermentation or post-fermentation?
 
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