Another Question

[Sizzle Lips]

I hope this is not a real silly question ,but I am new to the fermentation process for hot sauce making.My question is...............does the salt water brine that covers my ferments get mixed into the mash when it comes time to make my sauce.......or does one remove some of that liquid.......My thinking is that it stays because it would be full of flavor.

 

[PrimeTime]

stays

 

[SmokenFire]

Agreed - it stays.  

 

[SimonDouglas87]

Ive got a ferment going at the moment too and i was wondering, should the mash be drowned by the brine? I added about a litre of water to 3.3kg of mash in a fermentation bucket but it just soaked in?

 

[salsalady]

If you haven't already, check out Fermenting Peppers 101-
http://thehotpepper.com/topic/23146-fermenting-peppers-101/
 
SD87- The liquid should cover the pulp to begin with, then the pulp will tend to float up for a few days/week, then sink.  A lot of people like to use glass jars to watch things progress.  You should have at least 1/4-1/3 of the jar as free space at the top because the pulp will float above the liquid level.  Most will give the jar a shake or swirl every couple days to try and keep the pulp under the liquid, but it's not that critical of an issue if you have a good air-lock system in place.
PS- welcome to THP~