Recent content by cayenneman

Think I can skim it off and keep trying?

So this is the second time on different occasions that I make mash to ferment and my red habanero mash molds. Everything is sterile. Started two jalapeño mashes, one habanero and one cayenne. All of them were made at the same time under the same conditions and this is the second time the red...

I made a red habanero mash on 01/09/23. Everything was cleaned and sterilized and the only ingredients were peppers, salt, water and a probiotic capsule. I only slightly opened the ring to burp the gases but never took the lid off. Any idea if this is yeast or mold and any remedy? Thanks.

Help a brother out. Does this look like yeast or mold in my mash. Also how to handle it wether its one or the other. Thanks.

I started the mash on 10-21-21. Thanks for the help.

Just saw this today. The pics aren't the best but can anyone tell what this is on top of my mash?

Thanks. Im not sure how long I will let the mash go. The peppers I had in the brine, I fermented for 2.5 weeks and made sauce with them. I know that wasn't quite long enough, but since I was gonna ferment mash I wanted to try the others in the brine out to see if there was a difference. I...

Thanks Siv and everyone who has offered advice!

Started my mash today using Tabasco peppers and a mix of jalapeño and Serrano. Everything was clean and sanitized. Blitzed peppers and placed in jar. Added a probiotic capsule in each jar, a little water and 2% sea salt for the weight of the contents. Everything look okay or anything else I...

Hey Mr. Beer...care to elaborate a little more on making a mash? I wanna try this next. So just blitz the peppers with enough water to blend with 3.5% salt (is the 3.5% from the weight of the water or of the peppers?), place in jars and let ferment. Is that all? Do you need to let CO2 out...

I have a very strong feeling I'v already botched this and it's only day 2. 🥲

If so, just scoop them out and continue? All will be okay?

I started my first ferment today. I'm gonna list my process and please tell me if I'm okay or if I did something wrong. I did a brine of distilled water with a 3.6% sea salt content. I de-stemmed Thai peppers and cayennes (keeping them separate) and pulsed them in the food processor to make a...

Thanks monkey and everyone else. I still have fresh coming in as well, so I'll mix the fresh in with the thawed freezer peppers.

If so do I need to treat them differently than fresh? I have gallon bags of pepper in the freezer that have been coming off at different times. Thanks.