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fermenting Ferment pH not dropping

EMN1-SS

EMN1-SS

Hey all. I started a ferment nearly 60 days ago, consisting of the following:

230 g JPGS/BOC mix
175 g Aji Jobito
185 g yellow onion
350 g orange bell pepper
400 g mango
430 g pineapple
30 g garlic
1.5 tbsp roasted powdered ginger
76 g pickling salt
2 packets culturelle LB probiotic

I covered the mash with a 5 % brine, and set it in the garage (consistently 85° or so). I've checked the pH twice now (once per month), and it's only down to 3.9. This is only my second ferment, so I'm still pretty wary when it comes to this. I've seen little CO2 bubbles, but no major activity. Is the pH staying relatively constant a concern since it's still below 4.0? I have no problem letting it ride a while, but want to make sure it is relatively safe. No Kahm yeast to be found, no mold, about 1.5 inches of head space and I'm using a good airlock.
Could the salt content be inhibiting the LB from doing its thing? I feel like there should be plenty to break down in there.

NH52llc.jpg


I also have a garlic sauce going on that is loosely based on Rocketman's Theriac. It smells incredible!
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I've had 4.2 often for a few ferments.

3.9 is pretty good :cheers:

My current brain strain, apple, salt, garlic, is fine chopped and looks exactly in color etc as your mash pic.

Good luck. Looks good.
 
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5% brine might be a little strong. How do you test pH without opening the container?
 
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I opened the container to check the pH. The airlock I have has a pump to remove the air from the headspace. I was intending to pull it at 30 days, but when i saw the pH i sealed it up again. Same thing a month later.
 
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EMN1-SS said:
I did forget to mention that it started at 4.0 pH, so it has only dropped .1 over 2 months. That's really where my concern is
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Is your pH meter calibrated? If so, that is strange that the pH has only dropped 0.1 in 60 days, based on the ingredients you listed.

Anyway, that recipe looks great, and it sounds like you've done everything right (no "red flags" popping up that I can see). If you're sure your pH meter is good, I'd say go ahead a blend it up. Let it "rest" in the fridge for a week or two. Adjust for taste, if necessary, and check the pH once more before bottling
:cheers:
 
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