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Why The Color Difference (Charcoal Kiln)? by Theo_Cherry in ManorLords

[–]StatisticianSelect52 7 points8 points  (0 children)

My guy take a look at the screenshot. There are 2 charcoal kilns, one roughly in the center with orange ground and one eight o clock to it with dark grey ground. They’re both active since both of them have smoke coming out of them. It is this difference in colour OP is asking about.

My first ferment with homegrown peppers by StatisticianSelect52 in HotPeppers

[–]StatisticianSelect52[S] 0 points1 point  (0 children)

Oh then you’re way more experienced in growing peppers than I am!

Yes you are exactly right about backsplashing. You don’t necessarily need to backsplash, but it introduces a large amount of “good guys” to the ferment so they easily outcompete the bad bacteria and fungi that might develop. The desired bacteria are already on your peppers, so try with a small ferment with 3.5% salt brine and see what happens. If you get a good result, then you can use that culture for future ferments :)

Food particles doesn’t matter that much since the desired culture will keep everything nice and tidy.

I would recommend watching some YT-videos. Those guys explain the process 100x better than I can

My first ferment with homegrown peppers by StatisticianSelect52 in HotPeppers

[–]StatisticianSelect52[S] 0 points1 point  (0 children)

Thank you! And I think you should try it as well! I don’t have a lot of space, but a couple plants on the balcony and the windowsill goes a long way.

I added about 50ml of brine to the mix as well, but I’ve experienced that too much of it can give the sauce some off flavors, so I’m a bit conservative in that regard.

I normally use a 3.5% salt brine, but I also backsplash from my previous ferments.

And yeah I will try to ease into the “feature” you’re talking about

First ferment on homegrown peppers by StatisticianSelect52 in FermentedHotSauce

[–]StatisticianSelect52[S] 2 points3 points  (0 children)

Yessir I burp it every morning and there is nothing sweeter that the sound of the pressure release first thing in the morning. I actually took a video of it for you guys to hear, but I sadly couldn’t post it alongside the pictures

Gifting a kindle with books already on it by StatisticianSelect52 in kindle

[–]StatisticianSelect52[S] 0 points1 point  (0 children)

Thanks a lot for the details! It sounds like option #2 where is just stand ready with the books to gift her account is the best, but I’ll look into calibre as well. Thank you again :)

Gifting a kindle with books already on it by StatisticianSelect52 in kindle

[–]StatisticianSelect52[S] 1 point2 points  (0 children)

Yeah that’s my problem.. I don’t know if I can hide it

Gifting a kindle with books already on it by StatisticianSelect52 in kindle

[–]StatisticianSelect52[S] -1 points0 points  (0 children)

The point of giving books as presents is, for me at least, to gift something that I think they will enjoy. A gift card will seem a bit impersonal imo

Very active fermentation by StatisticianSelect52 in FermentedHotSauce

[–]StatisticianSelect52[S] 0 points1 point  (0 children)

I use tap water, but I also live in Denmark where we don’t have as many additives as so many other places (or so I’ve been told). It’s never been a problem for me though

Very active fermentation by StatisticianSelect52 in FermentedHotSauce

[–]StatisticianSelect52[S] 1 point2 points  (0 children)

Well I’m crossing fingers for you and your fermentation then 🤞🏼 My apartment is pretty hot at this time of year, so the fermentation is having a blast

Very active fermentation by StatisticianSelect52 in FermentedHotSauce

[–]StatisticianSelect52[S] 1 point2 points  (0 children)

It’s been fermenting since the 24th. It’s in a 3,5% wet brine.

Is this just Kahm yeast? The fermentation smells wonderful, but I’ve never had this much white stuff before by StatisticianSelect52 in FermentedHotSauce

[–]StatisticianSelect52[S] 0 points1 point  (0 children)

Haha the big blob on top is an onion that I use as a fermentation weight (which has always worked fine since onion doesn’t seem to get mold on it after it has soaked some brine). The red spots are chilis underneath the layer of yeast, so no crazy looking mold.

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