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HI WhacedBear, what temperature are you keeping the mash at (and did you start it from peppers you had in the fridge)? At room temp (72F) it usually takes a batch of "already at room temperature" mash about 2 days before you can see anything (or hear it if you are using a sealed jar and loosen...

What a great idea Salsalady! I've tried putting batches in the sink with warm water but gave up quickly when I got tired of replacing the water. You just might have the perfect answer. I'm not sure whether you are doing it or not, but to make sure that the bacteria at the bottom of the jar don't...

Hi all, first post. First off, this is an excellent thread...thanks to everyone who contributed. I spent last night and part of today going through it and I've picked up a few new tricks here that I'm looking forward to trying out.   Here's a few things I'd like to contribute to the discussion...