Is this mold

[Fusili_Jerry]

I have ferment going, it is a week in. It was extremely active to the point every time i burped it, brine was escaping. I bought an airlock and put it on.
 
Then brine was escaping through the airlock and leaking out. Now there is less brine and i notice a white material at the top. I took some photos. Does this look like mold?
 
 

 

[FGpepperguy]

If it isnt blue/green then its probably not mold. Just yeast. Id sanitize the lid with star San and change out the airlock water

 

[Bou]

Would suggest you to replace the water with StarSan or any other "no rinse" cleaner in your airlock; way safer!

 

[Raputin]

Looks like yeast. Does your airlock touch the brine or something?

 

[AaronTT]

Its kahm yeast. Usually the result of having the ferment temps too high. It wont hurt the consumer, but imo alters the flavor. Some dont mind it, I personally dont care for it.

 

[sirex]

I hate the taste of Kahm.

 

[Fusili_Jerry]

Is there a way to properly remove the Kahm?

 

[sirex]

Most people would let it run its course and skim it at the end. I don't. I hate the taste of it.
 
I don't use airlocks or bags. I fill the jar with the product, and add the brine. I try to get it to where its around the shoulder of the jar. I put a lid on the jar and burp it everday. But I make it a habit to swirl the contents of the jar so that the salt water brine runs over all of the inside to prevent the growth of kahm. This has prevented kahm for years now for me.

 

[Fusili_Jerry]

Most people would let it run its course and skim it at the end. I don't. I hate the taste of it.
 
I don't use airlocks or bags. I fill the jar with the product, and add the brine. I try to get it to where its around the shoulder of the jar. I put a lid on the jar and burp it everday. But I make it a habit to swirl the contents of the jar so that the salt water brine runs over all of the inside to prevent the growth of kahm. This has prevented kahm for years now for me.

 
So you don't put a weight in the ferment?

 

[sirex]

No I don't use a weight.

 

[Raputin]

When you burp the jar, do you open it fully or just a little?
I have a friend that is doing a similar thing (on a much bigger scale) for making fruit alcohol.

 

[sirex]

I unscrew the top just a little to release the pressure. The co2 will escape without fully opening. Kind of like if you open a brand new jar of jelly you can quarter to half turn the lid and it pops without fully opening. It's the pressure relieving.

You don't want to add a bunch of oxygen to the ferment that's why you don't fully open it.

 

[ShowMeDaSauce]

Vinegar works fine in the air lock too. If it does get into the ferment a tiny bit wont hurt a thing. Cheap vodka is another option. Probably a good idea to dilute it a little. Nothing is gunna grow in 5% vinegar or 40 proof+ vodka.