So I am hoping you guys can help me out, but I will preface this by saying I think a 3 gallon batch is gonna have to be tossed I just looked today and found my Chocolate moruga, mango, onion, blood orange sauce has some contamination. If I had to guess I would blame either the onion, or the blood orange. I have never fermented with citrus. Here are some pics.
I was hoping to strain it, cook it, and then restart it with some more sweet veg like red peppers and mango, but nut sure how contaminated it is. Shame to toss 3 gallons, but even bigger shame to make people sick. Any opinions?
I was hoping to strain it, cook it, and then restart it with some more sweet veg like red peppers and mango, but nut sure how contaminated it is. Shame to toss 3 gallons, but even bigger shame to make people sick. Any opinions?