Typically Ive been mashing my peppers to ferment based off of 2% salt ONLY based off of pepper weight. How much will it change the taste if I up the ante to 3%?
New member
- Thread starter Alcoholicbadger
- Start date
It will be 1% saltier. 
Welcome to THP from Downunder.
Welcome to THP from Downunder.
from CT
Hello & Welcome!
You won't likely taste too much difference between 2 & 3%. Some commercial mashes are 10-12%. I usually stay around 4%.
You won't likely taste too much difference between 2 & 3%. Some commercial mashes are 10-12%. I usually stay around 4%.
SmokenFire said:
Thanks smokenfire
skullbiker
Extreme Member
WELCOME TO THP
