fermenting Reaper Mash

[Valleyman]

I picked a bunch of reapers for my 1st reaper mash. I wanted to try just the peppers with salt , water, and whey as a starter to see how it goes. My first mash was a mix of yellow 7pots and fatalii along with carrots, garlic, onion, whey,and salt. 
 
On both mash mixes I used a 6% brine along with Whey as a starter. Any thoughts on the amount of salt I'm using? I've read that I could use less salt when using whey but I wanted to lean to the "too much" side  until I gain more experience.
 

 

 

 

[Valleyman]

My Reaper Mash is practically rumbling!
 
I was a little concerned about only an inch of headspace but I figured it would be OK with the airlock. Man the brine is rising higher and higher into the water chamber.
 
This is day three or four. Am I in trouble? I also didn't put the silicone gasket on and she's leaking out the threaded part of the jar. Maybe that was a good thing based in the intense activity?
 
 

 
Day 3 or 4 above
Day 1 Below
 

 

[Chili Monsta]

Looks like your airlock is fouled with brine solution, and when it recedes, will flow back into your ferment.
Anyone who ferments has had this happen. Its tough to not put that last little bit of ingredients into the jar when starting a new ferment...even though we know its likely to cause these problems.
What I do when I encounter this issue, I open the ferment vessel, remove some of the contents, check the pH,thoroughly clean the airlock, add some fresh whey and  brine solution(approx 2% mix) and then put it all back together. (making sure to allow ample head space this time).
I will generally still have a successful ferment afterwards, but additional variables are now in play.
 
while I'm in the camp opposed to opening the ferment vessel, in reality, the contents is probably already  contaminated due to the fouled airlock. Considering the level of activity you described and as the pictures show, I tend to think it can still be successful.
 
You might even want to consider up sizing the ferment jar if you don't want to lose the volume of ingredients
CM

 

[Downriver]

...and don't forget the gasket!

 

[Valleyman]

I'm glad I asked. I was figuring it would OK. Damn, thats my mother load of reapers in there!
 
Tonight, I'll upsize the jar, add more brine and whey, and yes the GASKET! Thank you guys for the help. Much Appreciated.
 
Question- As of this morning  the airlock still had pure water in it while just the spout had the brine solution rising up into it. Because there is still pure water in there is it still "contaminated"?

 

[Chili Monsta]

If its just in the stem ....maybe not.... IMO any contamination is most likely to occur when the brine forces the bubblier to stay  pushed up...even for a short amount of time ...thereby allowing o2 and various spores access.
 
Honestly, even when that happens the contamination is probably minimal, but when my process/technique encounters a hiccup...I choose to always err on the side of caution....as I detailed in my earlier response.
You'll just have to decide how...or if.. to take any action.
Best of luck
CM

 

[Valleyman]

thanks again Monsta