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Hi folks - has anyone here used a salinity tester to measure the salt levels of a pepper mash (or anything else for that matter)? I'm mostly working with pre-made pepper mashes that are kept in quite a bit of salt (the manufacturer says 8%-11%), but I've found the salt level varies quite a bit...

Hi folks - I'm noticing that a lot of large online vendors have sold out of standard 5oz glass woozy bottles. Is something going on with the supply chain here?   Here's a short list of suppliers I've used that currently have no stock available:   Berlin...

Hi folks! From a safety perspective, I would assume that a hot fill/hold procedure will work just as well with a plastic bottle - so long as there is a continuous thread cap with liner - as it would for a glass woozy bottle? The principle is just to use the 180+ degree sauce to sanitize the cap...

Hi folks - I'm interested in what equipment you all have used to do larger scale pepper fermentation, and how you've handled monitoring the fermentation process with non-glass containers. (I've seen a lot on the forums about larger scale processing of ingredients and bottling, but not on...

Hi folks - I started my first two ferments about a week ago, and they've both been behaving completely differently. This should be a great learning curve, and I'm looking for advice on one of them in particular.   The first ferment is 100% red jalapeno with 4% salt, I've got it in a very small...

Hi folks - Just started my first two ferments today in Boston. I'm also fermenting vinegar, which will hopefully be a happy marriage down the road.   The forums have already been a tremendous help in getting started.   First two batches are in small 16oz jars. One is 100% red jalapeno mash, the...