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fermenting Fermentation Issues

Octang

Octang

I have attempted to ferment 5 batches of peppers and I am unsure if I am doing it right.
 
My current problem is the habaneros that I am currently trying to ferment do not seem to be doing anything after 5 days.  I have placed the mashed up habs in a jar (about 2/3 full) with an airlock and dumped in about 1 tbsp of whey, however nothing seems to be going on inside.  I don't see any noticable signs of fermentation.  I added the juice of 1 carrot, 1 garlic clove, and the juice from one lime wedge as well. Could the lime acid prevent fermentation?
 
My other issue:
 
I have tried two batches of jalapenoes but they both got moldy.  I ran the jalapenoes through my juicer and poured the juice into what I believe was a sanatized mason jar till it was ~4/5 full. I added 1 tbsp of whey and put on an airlock. Within a couple of days both batches formed white mold floating on top of the juice. What am I overlooking that will prevent the mold?
 
Any advice is welcomed.
 
Thanks
 
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White mold is normal when using whey as a starter. Just scoop it off whenever you open it up to mix it. Try adding a little sugar to the ones that aren't moving...or anything with some sugar in them (carrots etc). Are you collecting the whey from yogurt? If so make sure it says "live and active" cultures are in it.
 
Good luck!
 
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Yes I am collecting the whey from yogurt.  Is there a better starter to use that won't require me to constantly skim off the mold?  I suspect I will get sick of doing that on a daily basis.
 
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My wife is a ferment magician. I decided to go that route with an abundance of hot peppers. First thing I will say is that you may not need to be so sparing with your whey. Basically too little whey and you won't have enough bacterial action to ferment. Too much and you may end up with a slightly milky taste.  Think that a slightly milky taste will be detectable on hot sauce? I doubt it.
 
I have only done three batches recently and plan to do more with the few gallon bags of peppers i have. I have about 50 hot peppers plants and the second season in Texas is going full steam.
 
So far for the three batches I did I used all whey.  Then one I used some whey and some starter from a packet, that was easy and worked well. I would have used all whey but I made a double batch and ran low. The starter packet is Caldwells vegetable culture.  The third one I used pickle brine from a live pickle batch. I figured it would be a minced form of pickled jalapenos, perfect for nachos and such. Boy was that right. And since it used about 15 different peppers the flavor is very unique and the minced form is easy to apply on top or mix in with food. I made 2 pounds of peppers into this about 4 weeks ago and it is mostly gone.  And the wife thinks Bell peppers are spicy, so only me and an occasional friend have eaten it.
 
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Good advice so far, +1 MightyCow9, welcome to THP, on using too little whey however, it sounds to me like you have a couple of things that could be adding to your problem.
 
First, yes use more whey. I usually do my ferments in Gallon size jars and fill them to within an inch or so of the top. For those I'll add a cup of whey collected from yogurt and as stc3248, good point Shane, said, make sure it says live and active on the label.
 
The second thing I see is you mention using Juice a lot. When  you do your ferments try putting the whole thing in there. Just rough chop it of run it through a food processor and into the jar. Either way you want that whole thing in there for the fermentation. Once it's completed it process, say 45 days or so, then you can run it through the food mill, juicer or what ever.
 
Now, the white "mold" your seeing isn't a mold, it's a Kahm yeast. It won't hurt a thing and can be removed prior to final processing. If you think you may have a mold and that your batch might be ruined, let your nose be your guide. If it smells fresh and peppery then it's good. If it smells moldy or like someone just opened a septic tank then pitch it.
 
Hope this helps.
 
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I am really appreciating the advice. 
 
In regards to the Kahm yeast: Is it OK to just let it float on top for a while?  I plan on letting my peppers ferment for a few months and I know myself well enough to know I will get sick of having to stir the yeast into the mash or skim it off.
 
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