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fermenting First mash ferment

patrad

patrad

I've done a lot of vegetable fermenting, but this is my first mash with the intent of making hot sauce.  Jalpenos and garlic.  The other is just straight habs.  Both in reisling with about 6-7% salt by pepper weight. 
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Looks awesome, patrad.  I've not done the totally sealed/burping method myself (strictly an airlock "never open it once sealed" kinda guy!), but I know many people do.
 
@Hawaiianero - imo using wine instead of brine provides some extra sugars, as well as a bit of flavour.
 
You want a lowish alcohol, high sugar one like a Riesling, Moscato, White Zin etc.  Flavour addition isn't hugely noticable imo; it appears not entirely dissimilar to adding a few grapes to the ferment.  My main observation is that using wine appears to retard the possible growth of Kahm yeasts - perhaps due to sulfites (EDIT - I'm no biochemist by any means, I have no idea what I'm saying on this subject... it's purely conjecture - someone else more qualified should correct me!)
 
However, I've recently discovered that topping off an airlocked batch with a sparkling cava seems to not only provide protection against Kahm yeast, but also creates an instantly anaerobic LAB-friendly environment.  Not wishing to hijack this thread in any way.... but I have posted some thoughts/details on my madness and methods :)
 
Best,
 
James N
 
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JamesN said:
@Hawaiianero - imo using wine instead of brine provides some extra sugars, as well as a bit of flavour.
 
You want a lowish alcohol, high sugar one like a Riesling, Moscato, White Zin etc.  Flavour addition isn't hugely noticable imo; it appears not entirely dissimilar to adding a few grapes to the ferment.  My main observation is that using wine appears to retard the possible growth of Kahm yeasts - perhaps due to sulfites...
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Interesting.
 
I've always thought "sulfites" were added to wine to STOP fermentation and to act as a preservative. I like the idea, especially if it stops kahm.
 
This will be a good one to watch.
 
Carry on patrad!
 
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I've been stirring/burping once a day.  Only once on the habs did I notice an audible "pop" when I opened it from pressure.  The jalpenos have lost their bright green.  More bubbles visible in the japs.  The japs still taste very green.  The habs taste bright and citrus.  Also I forgot to mention that each jar got a TB of brine from some fermented cucumber pickles I made.
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Yeah Baby, That looks great, I used a white zin and a Riesling in my ferments worked fantastic. Cabbage leaf for my weight. And whitelab lab for my starter worked beautiful. Have to give big ups to James N gave me a lot of great info on using wine for my liquid been rolling for 3 weeks with no problem. Keep on Rocking.
 
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One week in.  I now have more bubbles on the habs.  I was fermenting some jap slices that finished separately so I threw a few of those on top of the jap ferment along with the glass weights I was using to hold the mash under brine.  I'm going to add some new habs from the garden soon and probably weight that down as well.  Fascinating layer of green scum on top of the japs today but under brine. Dead LAB cells?  
 
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