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1st Attempt Blended Fermentation using Air Lock ?

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#1 Maverick27



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Posted 12 February 2019 - 01:53 AM

Below is 1st attempt on using blended Habanero Mash ferment using a Airlock.   I've used 5% Brine solution.   It's now the 2nd day & no sign of CO2 bubbles.    ;)


Is it still early days ?  :rolleyes:







Edited by Maverick27, 12 February 2019 - 01:54 AM.

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#2 Walchit


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Posted 12 February 2019 - 07:12 AM

My blended one didn't seem to ferment as hard as the other one. But it definitely has bubbles in it now. I think 2 days is early to worry, maybe someone else has some better information for you.

#3 karoo


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Posted 12 February 2019 - 09:05 AM

Early days.

Update when it bubbles.


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#4 SmokenFire


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Posted 17 February 2019 - 07:58 PM

It make take as long as a month with blended mash - and it might very well NEVER bubble enough for you to see.  You want to be on the lookout for small air bubbles trapped in the mash, and a pleasant smell from the top of the airlock.  Again - do not worry if you do not see any "action" - pepper ferments are never as active as beer/wine.

It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
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#5 Maverick27



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Posted 18 February 2019 - 06:26 AM

It's started to ferment quite nicely.

The Air Lock is working with the Hab Mash in the glass bottle.

#6 optapesta



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Posted 21 February 2019 - 08:17 PM

I have only made fermented hot sauce once and it fermented nicely. I have made sauerkraut for years now. When I made my hot sauce consisting of habaneros, ghosts, jalapenos,long hots, onion and garlic I used brine from my kraut as a culture it fermented really good and kept refrigerated for a year before I finished all of it. Tons of bubbles and it took no time to notice. I'm totally a novice with hot sauce.

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