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Any fermentation experts here?


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#1 Theharnettz

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Posted 16 July 2017 - 02:48 PM

Ive read and read all i can read

I get that a airlock is ideal cause it lets gas out and keeps air out while fermenting

Everything ive read with using airlocks half the people leave the lid loose and makes sure the peppers are submerged

Others put in a tightly sealed container for 3 days without opening

I tried both and got mold both times. Which is it? Tightly sealed container? Loose fitting lid?

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#2 Theharnettz

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Posted 16 July 2017 - 02:49 PM

*without using airlocks

#3 Peter S

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Posted 16 July 2017 - 02:55 PM

Ive read and read all i can read

I get that a airlock is ideal cause it lets gas out and keeps air out while fermenting

Everything ive read with using airlocks half the people leave the lid loose and makes sure the peppers are submerged

Others put in a tightly sealed container for 3 days without opening

I tried both and got mold both times. Which is it? Tightly sealed container? Loose fitting lid?

This is has a lot of info on fermenting. http://thehotpepper....ng-peppers-101/



#4 Theharnettz

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Posted 16 July 2017 - 03:14 PM

Ty, that was quite awesome

#5 Mr.CtChilihead

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Posted 16 July 2017 - 05:14 PM

I'm by no means an expert..Or even a very experienced fermentor..My first three are a little over a month old but all is good in mine..
Though I use airlocks..Did you sterilize everything including utensils..And try using a starter, how I understand it, the quicker your fermentation starts the less chance nasties will get started.



#6 Theharnettz

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Posted 16 July 2017 - 07:49 PM

No, i should be more diligent on steralizing. I didnt have a starter but i have some whey from some
Yogurt i made that im going to try on my next batch

So did you leave your ferment open with just some cheesecloth overtop? Or did you start right out with the airlock? Do you have a picture of your ferment you could share?

#7 oldsalty

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Posted 23 July 2017 - 07:57 AM

No, i should be more diligent on steralizing. I didnt have a starter but i have some whey from some
Yogurt i made that im going to try on my next batch

So did you leave your ferment open with just some cheesecloth overtop? Or did you start right out with the airlock? Do you have a picture of your ferment you could share?

OK so why are you so set against buying a couple cheep air locks. The key to a good ferment is prep and the proper equipment . Making sure no air gets into your jars is very important as proper fermentation requires and environment that is absent of oxygen or anaerobic . The best way to get this result is to keep head space in your jars to a minimum and to seal the jar from outside O2. 

 For us to better understand your problem please post pics of your ferments good or bad. Also what was your method in detail. Fermenting is easy but you should try the methods by the fermenting crew here. We all have had great success but follow the basic rules laid out in fermenting 101. 

Don't get discouraged it happens but get yourself the right gear first. Makes all that hard work worth it in the end. 

Good luck keep us posted.

 

Oh and starters are great but iv'e made many without so not a deal breaker. Keep Out Oxygen!!!!  :)


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#8 Mr.CtChilihead

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Posted 23 July 2017 - 08:03 AM

I started with the airlock right away..I'll grab pics of mine this morning..Sorry I didn't see you repost..Sterilizing is a very key part to a good ferment..And I agree starter is not necessary as a matter of fact one book I have on the subject the author actually says starters make mushier or slimier ferments. 

 

 

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Edited by Mr.CtChilihead, 23 July 2017 - 12:12 PM.


#9 oldsalty

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Posted 24 July 2017 - 07:54 AM

Looks Great MRCTC :)  Head space looks good on those though you should have a weight on those peppers maybe a cabbage leaf to hold mash below brine. I also grind my mash to get more surface area. This allows for better and faster fermentation.  Looks like you have something in there but not sure. The cabbage leaf trick keeps all your mash submerged :) post-9957-0-40620500-1445867265_thumb (1).jpg


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#10 Mr.CtChilihead

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Posted 24 July 2017 - 05:55 PM

Those look great OS.So do you run it threw the processor before fermentation? I do have glass weights in there but over time small pieces have gotten by...They look fine still, nothing growing on the small bits..Next time I plan on using the cabbage trick with the weights.



#11 oldsalty

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Posted 26 July 2017 - 02:01 PM

Those look great OS.So do you run it threw the processor before fermentation? I do have glass weights in there but over time small pieces have gotten by...They look fine still, nothing growing on the small bits..Next time I plan on using the cabbage trick with the weights.

Thanks CtC  :)  No i use my grinder with the large die gives nice size chunks. But have used my processor and bump it to get a nice dice. Really helps with your finished product.  You've got the bug and your stuff looks great !! So when will those baby's be ready.  Cabbage trick works great keeps all those little pieces in place. Save a little brine to help start your next ferment helps kick it off! 

 Looking great keep them pics coming and keep us posted  :)


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#12 Mr.CtChilihead

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Posted 26 July 2017 - 04:33 PM

They've been going six weeks..I'm tempted to open one early...But trying to wait 90 days..What I can smell through the vodka and the air lock smells great..I do have the bug ordered another set of air locks and gonna get half gallon jars.

Thanks CtC   :)  No i use my grinder with the large die gives nice size chunks. But have used my processor and bump it to get a nice dice. Really helps with your finished product.  You've got the bug and your stuff looks great !! So when will those baby's be ready.  Cabbage trick works great keeps all those little pieces in place. Save a little brine to help start your next ferment helps kick it off! 

 Looking great keep them pics coming and keep us posted   :)

 



#13 MikeUSMC

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Posted 26 July 2017 - 05:40 PM

I do have the bug ordered another set of air locks and gonna get half gallon jars.

Don't forget the woozies, Walt! Mine came today :party:
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#14 oldsalty

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Posted 27 July 2017 - 08:07 AM

They've been going six weeks..I'm tempted to open one early...But trying to wait 90 days..What I can smell through the vodka and the air lock smells great..I do have the bug ordered another set of air locks and gonna get half gallon jars.

 

Nice !!  I agree about waiting the 90 days is the way to go that's the least amount of time i go for. Still have theriac fermenting garlic love from brother  Rocket Man. Looking forward to your grand Opening  Haha  Never used vodka for brine but use wine all the time. Hahaha yep you got the Bug!!!!  :}


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#15 oldsalty

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Posted 27 July 2017 - 08:09 AM

Don't forget the woozies, Walt! Mine came today :party:
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attachicon.gifIMG_4849.JPG

Wow all those woozies are making me WOOZIE  HAHAHA  empty bottles waiting for some love from Brother Mike :}


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#16 Mr.CtChilihead

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Posted 27 July 2017 - 05:28 PM

Nice !!  I agree about waiting the 90 days is the way to go that's the least amount of time i go for. Still have theriac fermenting garlic love from brother  Rocket Man. Looking forward to your grand Opening  Haha  Never used vodka for brine but use wine all the time. Hahaha yep you got the Bug!!!!  :}

LOL...I got wine for brine..I used vodka in air lock..Figured it was better then standing water..



#17 oldsalty

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Posted 28 July 2017 - 06:43 AM

LOL...I got wine for brine..I used vodka in air lock..Figured it was better then standing water..

hahaha ok that one iv'e heard of .  


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