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dang, all looking swell!

did anyone ever try this as a ferment? i know it was mentioned by RocketMan at some point... 

yum! nice work.

well, since liquids can ionize more at higher temps (releasing more H+ ions), therefore, the acidity can appear to decrease with temperature. so, if you want to be really careful, you should cool a sample to room temp (where you'll likely be storing it) to test it. however, this mostly applies...

wow, that looks darn tasty! purely red wine vinegar for the acid?

  +1. This is exactly where I've used additional water before. Plus, in ferments, I like to add a 5.2% salted brine, which of course has water in it. Works out great for me.

ooh mama! that looks dangerous!

yeah, it depends on what the white mold looks like. as has been said, kahm yeast is OK, but frankly, it if shows up this early, then I'd suspect you need to start over. kahm yeast generally (at least for me) shows up toward the end of a 1-2 month ferment after all the good, vigorous activity...

  fermented for 30 days, which is what i've settled on as pretty ideal for my ferments.    my processing is pretty standard: boil (covered) for 20 minutes, puree, boil (covered) for 15 minutes, puree again if necessary (usually not necessary after the first one), bring to 190 and hold for 10...

sorry for the major delay here... life and such!   here's a pic of the finished sauce, turned out awesome. good heat, not too crazy.     classic fermented flavor and a nice, fresh taste from the apple and honeydew. tomatillos aren't terribly noticeable, but you can taste them.    all in all, a...

look great! i have run all of mine so far at ~30 days. seems to work great for me. taste does develop more after bottling though.

looks awesome, nice work!

Those all look fantastic (and hot!), Drifty! Looking forward to the results.

That is way cool! I love the shot of everyone collecting bottles at the end, a happy looking group! Way to spread the fire, SL!

well done sir!

i would recommend waiting until after fermentation takes place to add any alcohol. i'm not 100% sure, but I suspect that alcohol would suppress lactobacillus activity; the reason I say this is that when there is alcohol to consume, you may inadvertently select for acetobacter, which will ferment...

even if it was whole, the bacteria will still break down the sugars in the flesh of the fruit once the pH gets low enough and provides an 'entry point,' so no sweat on this.

i made a sauce recently with red onion and lime juice. it was also slightly bitter (and strange smelling while processing, unlike any others I've done). tastes better after processing, but i suspect i over-juiced the limes, or something is up with using red onion.

My 2 cents: if it hasn't reached the right pH in 30 days, you probably won't get that much more reduction. and adding more brine probably won't do much to help it, unless there are a lot of ingredients floating on top of the mash, you might stir it up to release the CO2 and get the ingredients...

  Thanks, this one is rockin' and rollin' now. It smells really good, I'm looking very forward to this one.