fermenting Second mash kicking off

gvittman · Jul 10, 2010

Well guys, as I wrote, I started a new mash last weekend, same recipe, more garlic, with cut up cabbage leaves on top. And my goodness, this creation is bubbling away. I assume it must be the temperature. Last time was 65 degrees. Now we have 100s outside, and in the cool location where I have it, is about 78 degrees.
I have a question for the fermentation specialists. I always have sourdough starter standing around. Could this starter be used as a starter for chilli fermentation, or is it a different type of bacteria?

rshortt · Jul 14, 2010

gvittman said:
Well guys, as I wrote, I started a new mash last weekend, same recipe, more garlic, with cut up cabbage leaves on top. And my goodness, this creation is bubbling away. I assume it must be the temperature. Last time was 65 degrees. Now we have 100s outside, and in the cool location where I have it, is about 78 degrees.
I have a question for the fermentation specialists. I always have sourdough starter standing around. Could this starter be used as a starter for chilli fermentation, or is it a different type of bacteria?

Yes, you can use the sour dough hooch as a starter. The hooch is the liquid that collects at the top, it has a good amount of lactobacillus in it (the bacteria we want for this fermentation).

I would be careful with the amount of garlic you add... as far as I know garlic is an antibiotic and it will inhibit the growth of (at least some) bacteria. It may be nothing, buy just FYI.

gvittman · Jul 19, 2010

rshortt said:
Yes, you can use the sour dough hooch as a starter. The hooch is the liquid that collects at the top, it has a good amount of lactobacillus in it (the bacteria we want for this fermentation).

I would be careful with the amount of garlic you add... as far as I know garlic is an antibiotic and it will inhibit the growth of (at least some) bacteria. It may be nothing, buy just FYI.

Thanks for the info. I was not aware of this. One good overview is given at:
http://www.garlic-central.com/antibiotic.html

Is definitely something to keep in mind, but I must say that I don't see any effect. The mash is producing more gas then I had ever thought.

Using the sourdough as starter is worth a trial. I am surprised though that you say to use the hooch, which is simply the alcohol produced during fermentation. Will those drunk lactobacillus still remember what their job is? Alcohol is a disinfectant, so, does it not kill the bacteria?