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fermenting 1st Attempt Blended Fermentation using Air Lock ?

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:
 
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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.
 
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.
 
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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