Recent content by FlaccidJohn

Litmus test came up neutral/alkaline. I dumped it and decided to start over with a different recipe.

No separation. I tumbled it a while back. I opened it and it smell fine, maybe a little sweeter than I remember. I'm thinking I'll only know for sure with a pH test.

Been really busy and hadn't gotten around to taking a pic. Anyway, here is the best one I could get.  

A basic balloon lock is simply a balloon fastened over the top of the container. The balloon's elasticity allows for the CO2 without the bottle exploding. I didn't have a balloon so I used a plastic baggie. The bottle is lipped so that coupled with the rubber bands form a nice seal. Zip ties...

I'll get a picture when I get home tonight. As far as ingredients, it has a few scotch bonnets, a couple of red Chile's, a couple jalapeños, a bag of frozen cranberries, a carrot, a tomato, and some fresh mint, rosemary, spices, and thyme. I don't remember the measurements off of the top of my...

So still nothing. It looks the same as it did on day one. Maybe more pale, not really sure. But there is no change in consistency or anything else. No CO2 output, never bubbled, nothing. Its been a month so what should I do?

Oh duh. Well I have to get a probe then.

Should I just track he pH until it hits the proper level then age to acheive my flavor?

So since there isn't any visual activity, how do I know when my ferment is "done"? I don't know of any other means...

Thanks. Still no bubbling. Its been over a week. What's the longest time you've seen a ferment take to start? Its about 70 to 75 in the house so I know the temp isn't inhibiting it

I added more whey and have seen tiny bubbles pressed against the glass, but nothing rising to the top.

Thanks for the replies. I wasn't getting any notification so I didn't know anyone replied. I should have enough carbs. There are carrots as well as a whole bag of cranberries. There's nothing to indicate anything nasty growing, so I'll let it ride.   As far as the comment on starters, I read...

Hey guys. I'm not new to food, and I know how fermentation works (I have several wine and mead recipes that are wonderful). But I am new to hot sauce and lactic fermentation. So lets see how big of an idiot I am.   I started my first attempt four days ago. My mash came out to about a liter. As I...

Ah I see! Yes, very good points! Thank you for mentioning them!

I'm very sorry everybody. That was a horrible tangent. While Lucky Dog is not wrong to an extent, he is making the mistake of assuming that one company is the same as all of there others. I hope you will use your good judgement to realize that fact yourselves. The information I provided is not...