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Fermented for five days, stirred up well once per day.  Going to let it rest in the fridge for a while and give it a sample.      

Thai, cayenne, red jalapenos, Caribbean reds.  The mug is now in a cool dark closet and I'll give it a stir once or twice a day for the next few days.        

I'm going to use cayenne, red Thai, and Caribbean red.  If I can just set aside the time... next week at the earliest, but I'm looking forward to the mash/ferment.  Been wanting to do that for years (successfully).

Sure looks simple.  Gonna have to give this a try.   http://foodwishes.blogspot.com/2013/09/homemade-sriracha-hot-sauce-worth.html

I'm gettin' ya! Dang, I think I'm going to have to locate some "materials" (peppers, jars) this weekend. Inspirational!

Very cool idea!

When I make sauerkraut, I use a big glass jar with straight sides. Makes it easy to put a plate on top, then weigh that down with a jar of water or whatever. I think my next time, I'll use the straight-sided jars like you're using, and carefully cut a plate down to that size, or find something...

The problem (for me anyway) is how to keep the weight on top. If you have a small neck like a growler, how would you do this?

The weight on top is where I went wrong. I tried a ziplock with water in it, but it just didn't work well because of the size and shape of the jars I was using. I'd like to see the weight you use if you don't mind shooting up a pic sometime. Great stuff, Pablo!

So you're adding salt to the top as an air barrier?

Bottled five gallons of apple "wine" yesterday. Have patience with me please. If the yeast doesn't affect the pH to the same degree as LB, then what is it doing for preservation? The alcohol from the yeast from the sugar from the apple juice is the preservative?

Which variety of beer yeast do you use? I'm going to have to delve into another branch of research here, as I was unaware that beer yeast significantly affected pH. Oh, so many wonderful complications.

Agh, even when I type questions in a public forum it seems pointed. Please know this isn't - I want to learn. Please explain what yeast does similarly to LB for preservation. I thought yeast's only function was to eat sugar and produce CO2 and alcohol. Could you point me to a link that might...

Thank you very much. I will heed your words, and am looking forward to trying again. As a homebrewer, I feel that I must make this happen. That'd be a pun if I were a vintner. Glued to the yeast vs. LB thing... I don't see how yeast even comes into play. We're not trying to convert sugars...

Thanks, RocketMan. Unfortunately, a bit too late. Serious mold developed and I threw them out. That was a lot of work and it was disheartening to see it fail. Next year I will definitely have all my ducks in order and know exactly what to do and expect before trying again.

I'm starting to get the expected hairy white patches (not shown in pic below). I just need affirmation that this is OK and skimming it off (and necessarily exposing the mash to oxygen) is A-OK. As a homebrewer, I am definitely not used to seeing and adjusting to this kind of thing as being OK...

Funny, I feel just the way I did as a home-brewer noob. So many things to consider, so many things that might go wrong - but in this case, I consider it more serious (health wise) - botulism, etc. Want to be safe, particularly considering that I'd like to pass off some of this to some pepper...

Thanks, RocketMan! Well, the zip-locks didn't turn out so well; enough mash & seeds went right around it that I aborted that attempt and left them out. So there is nothing weighing down the mash. Concern #1. I only had about 1tsp of whey to put in the jalapeno mash and 1tsp in the cayenne...

Hi, guys! First post, looking forward to doing my first ferment starting tonight. I have a batch of seeded green jalapenos for a milder sauce, a batch of de-stemmed cayenne (seeds in), and de-stemmed Serrano (seeds in). Planning on weighing each batch, measuring out 3.6% salt by weight...