I embarked on a fermentation project in accordance with the guidance in the "Fermentation 101" guidance on the website. I am doing a test with a 12-oz and a 16 oz jar with scotch bonnets and red habaneros, respectively. Using traditional water-filled airlocks on each jar. The mash miked up great in the food processor, and has been in the sit and ferment mode inside my den for a day or so. There is some settling, primarily I think due to gravity and density of the mash particle sizes, etc. I am wondering if I need to put these in a closet in the dark to maximize activity, or will that create another, less favorable, or even harmful result? regular room daylight a prohibitive thing?