I started a "couple" more mashes last week.
#6:
6 oz. P. Dreadie SB
8 oz. TFM SB
18 oz. peach Congo
16 oz. carrot
6 oz. garlic
#7:
32 oz. fatalii x Red Savina
16 oz. tart cherries
#8:
24 oz. Peru bitdumi
24 oz. strawberries
I'm pretty sure this one is going to be compost... It seems there was a bit of unseen mold on the fresh strawberries I used. I'm bummed because a big proportion of the Peru bitdumis I grew last year went into this mash. I guess next time I'll use frozen or pre-cooked strawberries.
#9:
32 oz. red (off pheno) Elysium oxide
16 oz. carrot
6 oz. garlic
#10:
32 oz. aji amarillo
10 oz. onioin
8 oz. carrot
#11:
20 oz. 7pot burgundy
20 oz. Peru bitdumi
16 oz. tart cherries
#12:
22 oz. Peru bitdumi
22 oz. jalapeno
6 oz. roasted garlic
6 oz. onion
#13:
19 oz. orange fatalii
20 oz. Bahamian goat
16 oz. sweetened reduced peaches
#14:
4 oz. Peru bitdumi
4 oz. 7pot burgundy
8 oz. jalapeno
6 oz. Bahamian goat
4 oz. dried cranberries
2 oz. dry sherry
This last one is made up of the odds and ends that wouldn't fit in the other jars. Just a hodgepodge of pods that I'm going to ferment down and use as a base for some barbecue sauce at some point.
So far the two mashes with tart cherries are off to the races. They are actively fizzing and I'm having to burp them several times a day. And they're smelling
really good at this point.
#13 and #14 have yet to really take off but are still looking clean.
I think #8 is a total loss at this point, but we'll see. If it starts to fizz and burp I may attempt to scrape the mold off the top and let it go. I figure if the bacteria has a chance to grow and acidify the mash, the mold will stop growing and be killed off. I'm going to let it go a while longer before I try anything, though. I want to let the bacteria get going before I open it up and risk making things worse.
All the mashes containing onions / garlic are slowly starting to do their thing. The few whiffs of them I've gotten have smelled awesome. #6 and #9 in particular have some real potential, I think.
