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fermenting first fermentation help!

oldsalty

oldsalty

Ok started my first ferment used habs, ghost, Fresno peppers,carrots,sweet onion,garlic,red bells,whitelab lacto 1 tsp per 1/2 gallon brown sugar,pickling salt 2tbsp for each 1/2 gallon white zin to top off ground everything with kitchen aid food grinder tons of liquid, added lacto right to jar used cabbage leaf to hold down mash put jars in warm room yesterday 3:30 pm don't see a lot of action should I be worried? Would post pics but can't figure out photo bucket read post copy the omg code when I post say cannot connect to server or something along those lines. :(
 
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Just be patient.   sometimes it takes my jars up to a week to start bubbling.   also, what do you mean by "warm"?    In my experience, the ideal temp for lactofermenting peppers is 80F (27C).
 
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oldsalty said:
Thanks smallzi, first one just freaking out a little. Will be patient, as for temp of utility space 78-80 deg nice and dark. :) thanks again.
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Salty you've done your homework and should be fine.  Pepper mash is no where near as active as any beer I've ever brewed.  Check the forum for a couple threads on photo posting - one of em real recent (aji joe's maybe) that has a spot on tutorial.  The code you want is 'for forums and emails' :)
 
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