fermenting Started my first ferment. Coupla dumb questions?

[Bigoledude]

I purchased all of the peppers that I used so, I was limited to what was available locally. I have habaneros, poblanos, very large jalapenos, serranos and garlic, onions, banana and apple for sweetening.

I badly underestimated how many peppers it would take to make a gallon of mash. Just bought some more habaneros and jalapenos to add to the mash I made last night. Will it be OK to add these peppers since my mash fermentation has just begun?

Without seeing the actual "burping" in my .99 cent airlock, is there any way to determine if my mash is actively brewing?

 

[salsalady]

Since your ferment is just starting, I think it's OK to add more to it. But once it gets going and you see bubbles throughout the chiles, I'd say not to open it. It usually takes a couple days to get going.

Make sure not to over-fill the jar. You'll need some head space at the beginning when the chiles float up due to the bubbles working. Depending on the size of the jar, some people swirl or shake the jar to get the pulp back under the water, at least for the first couple weeks until it settles down. what you don't want it for the pulp to rise up and get into the airloc.

You should be able to see bubbles and air pockets throughout the pulp when it gets going.

If you haven't already, check out Rocketman's Fermenting 101 sticky. He's the resident ferment guru.

 

[Bigoledude]

Thanks Salsalady. My kimchee and kraut never do get actual bubbles that I can see. Of course, I don't do them in glass containers either. But, I can tell they are fully fermented because of that "pickled" flavor.

I left about 3 inches of space in the top of my gallon jug. Do ya think that's enough?

Believe me, I've read RocketMan's entire thread several times already before starting sauce-making! I've seen the large photos of mash with the little bubbles all in the mash. I guess I was expecting to be able to tell by looking at the airlock and confirm that it had started "burping".

We keep the house pretty cool, around 70 degrees. How long do you think it will take before I can see the bubbles brewing?

 

[salsalady]

If you can find a spot in the house that's warmer, like on top of the fridge or hot water tank, that would help it along. I haven't done a whole lot of ferments, but usually bubbles show up within 72 hours, depending on if there's a starter and what ingredients.

good luck!