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fermenting My 1st ferment is turning cloudy ?!

Maverick27

Maverick27

Ok - i've followed all the steps diligently to do a proper fermentation eg brine solution composition, clean containers, washed peppers, airtight containers..etc,etc...yet my 1st ferment which is into the 3rd day & noticed that clear brine is starting to turn cloudy ?!
 
I hope it's no cause for alarm & a sign of chemical reaction btwn peppers & brine ?  :rolleyes:
 
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Walchit said:
https://www.amazon.com/Accuracy-Measurement-Hydroponics-Aquariums-calibration/dp/B07DGKSPDJ/ref=asc_df_B07DGKSPDJ/?tag=hyprod-20&linkCode=df0&hvadid=242081228138&hvpos=1o2&hvnetw=g&hvrand=7340669118803362055&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9024006&hvtargid=aud-658219920192:pla-476080932218&psc=1

Get something like this for ph testing, and you want to get your sauce up to 200° for a little bit b4 bottling the sauce. That should kill off any Kham yeast.
Click to expand...
 
Walchit - thanks as always.   ;)
 
What kind of a no are we looking at on the pH Tester ?
 
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Walchit said:
https://www.amazon.com/Accuracy-Measurement-Hydroponics-Aquariums-calibration/dp/B07DGKSPDJ/ref=asc_df_B07DGKSPDJ/?tag=hyprod-20&linkCode=df0&hvadid=242081228138&hvpos=1o2&hvnetw=g&hvrand=7340669118803362055&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9024006&hvtargid=aud-658219920192:pla-476080932218&psc=1

Get something like this for ph testing, and you want to get your sauce up to 200° for a little bit b4 bottling the sauce. That should kill off any Kham yeast.
Click to expand...
 
Do I heat the sauce with the vinegar or without ? 
 
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Maverick27 said:
 
 
So that's the Scientific name for 'Mould' ?!  :confused:
 
Harmless it might be, maybe on blue cheese it looks kinda' fine.....on my sauce it looks ominous !!   :!:
 
I don't want to see that when I bottle up the Sauce & put in on the Supermarket Shelves !!! 
 
Did i put too little Vinegar or should've boiled the sauce to prevent the Khalm Yeast for forming ?
 
As i understand, something needs to done to stop the fermentation before human consumption ?
 
Pls help  :rolleyes:
 
Click to expand...
 
Kahm yeast is kahm yeast.
Mold is mold.
They are different.

Kahm yeast looks like a stringy mold, but it's fine for you to ingest. Mold is not. Mold that you have to worry about is going to be more of a uniform fuzz, and white, yellow, greenish, or black. 

I understand you not wanting to have kahm yeast, that's more than understandable.

Do not put more vinegar in. I wouldn't advise using vinegar in the first place, at all! If you use a 4 to 8%-by-weight-of-material salt solution (that is, your weight of salt should be 4-8% of what you're trying to ferment; I usually do a 5% by weight of material and water total and it works just fine) then you shouldnt get kahm yeast.

Two things will promote kahm yeast growth;
Too much air getting back into the ferment.
Too little salt.
I've stopped kahm yeast growth by gently layering a super-saturated salt solution over the top.
 
 
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Pharthan said:
 
Kahm yeast is kahm yeast.
Mold is mold.
They are different.

Kahm yeast looks like a stringy mold, but it's fine for you to ingest. Mold is not. Mold that you have to worry about is going to be more of a uniform fuzz, and white, yellow, greenish, or black. 

I understand you not wanting to have kahm yeast, that's more than understandable.

Do not put more vinegar in. I wouldn't advise using vinegar in the first place, at all! If you use a 4 to 8%-by-weight-of-material salt solution (that is, your weight of salt should be 4-8% of what you're trying to ferment; I usually do a 5% by weight of material and water total and it works just fine) then you shouldnt get kahm yeast.

Two things will promote kahm yeast growth;
Too much air getting back into the ferment.
Too little salt.
I've stopped kahm yeast growth by gently layering a super-saturated salt solution over the top.
 
Click to expand...
 
I think the reason for the formation of Kahm Yeast was due to oxygen sipping in thro' the loose lid of the Jam Jar.
 
The main batch is fermenting quite nicely.   
 
The juice & aroma of the ferment is amazing (after 2 weeks) , i'll let it run for another 2 weeks.   
 
I'Il add some spices like cumin, mustard powder & turmeric & heat it up before bottling.  Fingers crossed !!
:cheers:  
 
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