I've had my trinidad scorpion mash going now for approximately 6 months...ph measures what I believe to be under 4 on some 0-14 ph meter strips. I stored this mash in a 1 gallon carboy with an airlock at room temp. Should I have put this in the refrigerator at some point, or is what I did ok?
-
If you have a question about commercial production or the hot sauce business, please post in Startup Help.
fermenting Pepper mash storage temp?
- Thread starter smoothlarryhughes
- Start date
if your ph is that low you should be ok.. 6 months is a bit long.. i package mine after 3 months.. double check it when your ready to finish it off..
I think, if anything, the longer ferment probably helped lower your pH. I've tasted mashes that old and they were great. Tabasco ages theirs for 3 years and it never sees a fridge after leaving the processing plant.
Sauerkraut producers use the same type of bacteria, and they usually go between 15-18C (60-65-ish F). They aren't very picky with temperature and can run as low as 10C (50F), but as RM says, it's optimal temperature is between 28-30C. As long as you don't get any oxygen in the container, you should be good for quite some time 