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Hey, thanks for the reply. I actually found your picture looking through past posts. It had only progressed to the point of making a light film, no "texture" like in the pic. Because it is inside a carboy there was no way to skim it off so I shook it into suspension. We'll see what happens...

I made about 3 gallons of fermented jalapeno hot sauce from about 30 pounds of jalapenos and flavoring ingredients starting about 1.5 months ago. The finished product had an incredible flavor, but the heat wasn't right. I processed 1 pound of habaneros and put them in reserved brine from the...

Thanks for the feedback! Barring any input from others I'll probably default to canning just for the safety. I like those jars you linked, thanks!

I just started a 6-gallon batch of fermented peppers tonight using the posts here for guidance, (many thanks to the community!) I seeded and sliced my ingredients, but did not process them yet. Everything is in a 6-gallon BetterBottle with one-way airlock. What are my options for Christmas...