Recent content by emanphoto

Looks better than any I have outside and I'm in Thailand!

I was googling this recipe as the original has disappeared from the original site. I have screen shots of the site but this is better for printing. It sounds absolutely brutal lol.

Yeah when you see green or blue in the growth you can be sure it's mold and needs to go from what I've heard.   I get crazy yeast going on in my mashes because of high temps here.  Only thing that can prevent it is daily stirring.  Sometimes yeast pops up anyway or I forget to stir it and I end...

I've been posting about mold issues here from time to time and have still been battling it. I'm fermenting from mash and whether I cleaned jars with dilute bleach or StarSan or used airlocks or not, increased salt percentage, I still got %$#$%E% mold! I live where temps are always 90° everyday...

Doing some research here and bummed a lot of photos are gone. :(

Cool, these and plastic 6 gallon ones are available here.  Do you work with mash of chopped fruit?  How do you prevent mold on these large scale ferments?    

Like this one?  

Thank you for your replies!   I use 20% pineapple vinegar by volume of milled sauce.  The milled sauce is too brutal by itself so the vinegar "tames" it enough via it's taste and/or dilution.   There's a lot of people who cook but it really affects the appearance in a negative way as I mentioned...

I'm starting to look at plastic as well. Initially I thought using bubblers would be OK since I can get a 3.5 gallon on to start.  Presently my max bottle size for fermenting is about 3 liters and those are the clasp style jars as shown below.       With a 6.5 gallon plastic bucket, (like...

You've one more follower on FB. ;)   

I find this VERY interesting as others here cook for waaaaay longer and at much higher temps.  These high temps do NOT work for me as I get an oily separation from the sauce which I find visually disturbing.  I detailed it here...

What is the temp you use for bottling?    

Cooking is necessary unless you add vinegar to the sauce to stop fermentation, correct?    

I posted something similar a year ago but no one agreed.  It is a massively ungainly post with good info but at the same time finding that info is the trick.  I'd hate to be the one to distill this down into something concise.  There is a lot of chaff to weed through.