So this is the second time on different occasions that I make mash to ferment and my red habanero mash molds. Everything is sterile. Started two jalapeño mashes, one habanero and one cayenne. All of them were made at the same time under the same conditions and this is the second time the red hab mash has molded and the others were okay.
-
If you have a question about commercial production or the hot sauce business, please post in Sauce Biz.
-
✅ Expert and friendly hot pepper grow advice.
✅ The latest information on hot pepper varieties.
✅ Reliable seed trading.
✅ Hot sauce recipes and food safety guidance.
✅ Hot sauce business tips for startups.
🌶️ And more!
It's all here, at The Hot Pepper! The Internet's original hot pepper community! Est. 2004.
fermenting Any ideas what is going on with my mash?
- Thread starter cayenneman
- Start date
Downriver
eXtreme
You sure that's mold? Looks more like Kahm yeast.
Think I can skim it off and keep trying?
I agree with ^Downriver. Scoop that white off with a sterile spoon and continue. At this time I would like to say a big benefit would be a vacuum style cover because if the ferment is done doing it's thing there will be no CO2 to displace the oxygen that has entered the jar.