fermenting Fermentation Question---Need Advice from the Experts

[kentishman]

I'm fermenting a mix of Cranberry, Pear, Congo Trinidad plus other stuff. It's been going 3 weeks now. It gave off plenty of gas after a couple of days, then it quieted down, and a couple of days later a white mold formed on the surface. The solids settled to the bottom leaving about 2 inches of brine.

Now here's where I need help. In the clear brine just under the surface, stuff looking like stalactites or sheets of something has formed. I'm assuming it's growing down from the white surface mold. It looks eerie.

So, is this normal? Is it OK, or should I throw it all out?

Thanks for any guidance,
Tom

 

[RocketMan]

Post up pictures if you can, sounds like a Kahm yeast which is a normal happening when fermenting. You can remove it and then let it continue or just leave it and remove it before processing it.

 

[kentishman]

Thanks RM. I don't think I can get a decent picture, but good to know things seem OK to you. I'll scoop out the mold and stalactites and let it go. I plan to let the fermentation go about 6 weeks.

Here's what I'm thinking of doing to finish it. Pour off the excess brine. Use a blender on the solids, add sugar (don't know how much), then cook it and use a water bath to can it. How does that sound?

Incidentally, did you receive the seeds I sent you? I hope so.

 

[salsalady]

When you open it, you should be able to tell right away if it's good or skunked.  Fermented things have "that smell" but it's a good smell, and if something has gone south, you should be able to immediately tell by the smell.

 

[RocketMan]

+1 SL, 
 
Yes I did, thank you.

 

[annie57]

W/Bill and Ann on this. Remove it and smell now since primary fermentation is done. Bright, peppery vinegary smell is good. And you will know if it's . . . not. But please don't taste it if you think it smells funky!! Good luck! Annie

 

[kentishman]

Thanks Annie. I plan on finishing it tomorrow. My sense of smell is shot, but my wife says it smells OK. Think I'll run it through the blender, cook it down a little, then water bath it.

Tom