fermenting My 1st ferment is turning cloudy ?!

Maverick27 · Jan 15, 2019

Ok - i've followed all the steps diligently to do a proper fermentation eg brine solution composition, clean containers, washed peppers, airtight containers..etc,etc...yet my 1st ferment which is into the 3rd day & noticed that clear brine is starting to turn cloudy ?!

I hope it's no cause for alarm & a sign of chemical reaction btwn peppers & brine ? :rolleyes:

Walchit · Jan 25, 2019

https://www.amazon.com/Accuracy-Measurement-Hydroponics-Aquariums-calibration/dp/B07DGKSPDJ/ref=asc_df_B07DGKSPDJ/?tag=hyprod-20&linkCode=df0&hvadid=242081228138&hvpos=1o2&hvnetw=g&hvrand=7340669118803362055&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9024006&hvtargid=aud-658219920192:pla-476080932218&psc=1

Get something like this for ph testing, and you want to get your sauce up to 200° for a little bit b4 bottling the sauce. That should kill off any Kham yeast.

Maverick27 · Jan 25, 2019

Walchit said:
https://www.amazon.com/Accuracy-Measurement-Hydroponics-Aquariums-calibration/dp/B07DGKSPDJ/ref=asc_df_B07DGKSPDJ/?tag=hyprod-20&linkCode=df0&hvadid=242081228138&hvpos=1o2&hvnetw=g&hvrand=7340669118803362055&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9024006&hvtargid=aud-658219920192:pla-476080932218&psc=1

Get something like this for ph testing, and you want to get your sauce up to 200° for a little bit b4 bottling the sauce. That should kill off any Kham yeast.

Walchit - thanks as always.

What kind of a no are we looking at on the pH Tester ?

Walchit · Jan 25, 2019

Below 4.0

I try to get mine down farther just to be safe.
Read through this, should have all the info you need on safe bottling.
http://thehotpepper.com/topic/29501-making-hot-sauce-101/

Maverick27 · Jan 25, 2019

Walchit said:
https://www.amazon.com/Accuracy-Measurement-Hydroponics-Aquariums-calibration/dp/B07DGKSPDJ/ref=asc_df_B07DGKSPDJ/?tag=hyprod-20&linkCode=df0&hvadid=242081228138&hvpos=1o2&hvnetw=g&hvrand=7340669118803362055&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9024006&hvtargid=aud-658219920192:pla-476080932218&psc=1

Get something like this for ph testing, and you want to get your sauce up to 200° for a little bit b4 bottling the sauce. That should kill off any Kham yeast.

Do I heat the sauce with the vinegar or without ?

Pharthan · Jan 25, 2019

Maverick27 said:
So that's the Scientific name for 'Mould' ?!

Harmless it might be, maybe on blue cheese it looks kinda' fine.....on my sauce it looks ominous !!

I don't want to see that when I bottle up the Sauce & put in on the Supermarket Shelves !!!

Did i put too little Vinegar or should've boiled the sauce to prevent the Khalm Yeast for forming ?

As i understand, something needs to done to stop the fermentation before human consumption ?

Pls help

Kahm yeast is kahm yeast.
Mold is mold.
They are different.

Kahm yeast looks like a stringy mold, but it's fine for you to ingest. Mold is not. Mold that you have to worry about is going to be more of a uniform fuzz, and white, yellow, greenish, or black.

I understand you not wanting to have kahm yeast, that's more than understandable.

Do not put more vinegar in. I wouldn't advise using vinegar in the first place, at all! If you use a 4 to 8%-by-weight-of-material salt solution (that is, your weight of salt should be 4-8% of what you're trying to ferment; I usually do a 5% by weight of material and water total and it works just fine) then you shouldnt get kahm yeast.

Two things will promote kahm yeast growth;
Too much air getting back into the ferment.
Too little salt.
I've stopped kahm yeast growth by gently layering a super-saturated salt solution over the top.

Maverick27 · Jan 26, 2019

Pharthan said:
Kahm yeast is kahm yeast.
Mold is mold.
They are different.

Kahm yeast looks like a stringy mold, but it's fine for you to ingest. Mold is not. Mold that you have to worry about is going to be more of a uniform fuzz, and white, yellow, greenish, or black.

I understand you not wanting to have kahm yeast, that's more than understandable.

Do not put more vinegar in. I wouldn't advise using vinegar in the first place, at all! If you use a 4 to 8%-by-weight-of-material salt solution (that is, your weight of salt should be 4-8% of what you're trying to ferment; I usually do a 5% by weight of material and water total and it works just fine) then you shouldnt get kahm yeast.

Two things will promote kahm yeast growth;
Too much air getting back into the ferment.
Too little salt.
I've stopped kahm yeast growth by gently layering a super-saturated salt solution over the top.

I think the reason for the formation of Kahm Yeast was due to oxygen sipping in thro' the loose lid of the Jam Jar.

The main batch is fermenting quite nicely.

The juice & aroma of the ferment is amazing (after 2 weeks) , i'll let it run for another 2 weeks.

I'Il add some spices like cumin, mustard powder & turmeric & heat it up before bottling. Fingers crossed !!
:cheers:

Walchit · Jan 29, 2019

Teat your ph, if its low enough you don't ha e to add vinegar, but if you want vinegar in there for the flavor then yeah add it before you cook the sauce.

Maverick27 · Jan 29, 2019

Walchit said:
Teat your ph, if its low enough you don't ha e to add vinegar, but if you want vinegar in there for the flavor then yeah add it before you cook the sauce.