habanero mash question
Posted 11 January 2018 - 03:36 PM
Posted 11 January 2018 - 07:44 PM
lol, thanks dude
Good buddy Mike is a huge fan of those probiotics, he should be here soon to give you a tip
Hey, Rabbit. Sorry I'm just getting a chance to reply to this thread now, been busy lately. Anyway, like Genetikx said, I'm an avid probiotics fermentor, haha. I think you'll be just fine the way you went, with the 5% salt (like others have said), but if you're interested in going the probiotics route this is how I do all of mine:
I usually use the Culturelle single serve 1g powdered packets, but I think any probiotic with "lactobacillus" will work. I'm not sure if the type of "strain" matters, but I've never bothered to check and I've never had an issue. Like salsalady said, if you're using an airlock, cabbage isn't necessary. I use both, just in case. The airlock is designed to do the job, but the cabbage acts as a "second line of defense" to keep the mash under the brine if the airlock fails (which it shouldn't, as long as you keep an eye on the water level )
Anyway, best of luck, and keep us updated! Don't hesitate to ask questions! There's a lot of people around here, more than willing to help you out
Posted 11 January 2018 - 11:23 PM
thanks for the post MIke.Semper Fi. didn't use any brine on this thought just peppers salt and mabey a table spoon or two to get the peppers spinning in the food processor.
Edited by Rabbit91476, 11 January 2018 - 11:24 PM.
Posted 12 January 2018 - 02:09 PM
Posted 13 January 2018 - 08:31 AM
Posted 13 January 2018 - 07:57 PM
Posted 14 January 2018 - 04:43 AM
Seems how the ferment was the only two days old and all these post Ive read in n adding cultures. I added two capsules of my probiotic. Ultimate floral 50 billion. Thing I should add a dash of the local farmers market raw honey when I get home from work
I googled your probiotic. IIRC Mike adds about 3-4 billion cfu* lactobacillus to his ferments. I added 6 billion cfu to mine that is going fine. You added 40 billion cfu plus another 60 billion cfu bifidobacterium which as far as I can tell, make lactic acid too. So I think you have enough!
*cfu = colony forming units, basically means live bacteria
Posted 14 January 2018 - 08:03 AM
cool thanks. got a few ghost peppers in the freezer will try the agaae/ lactobacillis when I figure out what to do when them next
Posted 16 January 2018 - 08:54 AM
Also, make sure that Velcro or glue that's holding it up to the wall is nice and strong. Otherwise, you're gonna have a big mess on your hands when that jar hits the floor!
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