• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

fermenting Second Ferment

D

Deschet

Okay. The first ferment turned out pretty well. I only let it go a few days. So, I started a second one. This one is a bit more extreme.

Filled a mason jar with the following:

Carolina Reapers (10 or so)
Chocolate Moruga Scorpions (again, 10 or so)
Chocolate Bhutlahs (10?)
Chocolate Habs (15)
Chocolate 7 Pot

I used a 3% brine. Still waiting on glass weights. But, the silicon lids have a pump to pump air out.

It started roaring on day 2; had to put it in the sink. Pumped it a few times to make sure no air got in. On day 3, its not bubbling as much and things seem to be settling. Does this mean fermentation has run its course?
 

Attachments

  • 19056C50-7A85-44FB-A65E-9495AC88EA83.jpeg
    19056C50-7A85-44FB-A65E-9495AC88EA83.jpeg
    74.5 KB · Views: 77
  • 1C53B07C-B9FE-4E77-828C-185E85CBBC90.jpeg
    1C53B07C-B9FE-4E77-828C-185E85CBBC90.jpeg
    64.9 KB · Views: 66
  • 4C640739-E056-44BF-A5B5-50D61CDA40AF.jpeg
    4C640739-E056-44BF-A5B5-50D61CDA40AF.jpeg
    69.6 KB · Views: 70
Sort by date Sort by votes
Highly doubt it's done fermenting by Day 3. That doesn't mean you can't "pull" it now, if you want to. I'd give it a couple more weeks though

That one's gonna be a scorcher! :flamethrower:

Are you gonna keep it "as is," or add more stuff (fruit/veggies) to it, once it's done?
 
Upvote 0 Downvote
It might be done being extremely active after a few days, but most suggestions I've seen say to wait at least 3 months. My first batch I waited only a month and it turned out relatively well but the flavor could have been a bit more pronounced.
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top