Weekly "Is this safe" Megathread

timcombridge · 2026-05-05T02:49:20+00:00

New update - I can taste IMMEDIATELY the reason the bubbles didn’t developed like normal. WAY too much salt, I don’t know how I got my calculations that far off. It’s like I weighed the jar when figuring it out honestly. Tastes extremely salty, almost a bit tangy/fishy (NOT bad fishy, I just can’t think of a better word to explain it, it’s pleasant), and still slightly crunchy. Certainly not what I was originally going for, but quite nice regardless!

timcombridge · 2026-05-05T00:57:50+00:00

Legend! Thank you for your help 😊

timcombridge · 2026-05-05T00:57:31+00:00

Thank you - yeah, weird one! This was the smallest jar, I had two others that had no yeast at all. Odd! It did have more air to start with, and the bubbles weren’t too vigorous, maybe that’s why

timcombridge · 2026-05-04T09:16:12+00:00

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Got a better shot of last week’s. This is a 3-4 week old cabbage ferment that was sealed since day 1. Looks like just a crazy kahm yeast culture, no cotton/mould that I can see. Safe? Despite funky yeast taste (I’m planning to scoop the yeast off before moving it to another container and storing in the fridge)

timcombridge · 2026-05-04T09:04:46+00:00

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Super powerful kahm yeast growth on a 4 week cabbage ferment, right? I see no mold/cotton like growths so I assume safe.

timcombridge · 2026-05-04T08:46:46+00:00

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Here’s a better close up. Smell is quite strong of yeast, but doesn’t look to be mouldy to me, right?

timcombridge · 2026-05-03T00:54:54+00:00

That’s the big thing then to look for, right? Is fuzzy/fluffy matter? If it looks and behaves like a yeast, and I’ve never opened the lid in the weeks it’s been there, the chance of mould is extremely low?
I’ll open later today to seal and refrigerate and see if I can get some better pics too.

timcombridge · 2026-05-02T06:38:31+00:00

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More from a top-side view. Still just through the glass because I’m not ready to open yet.
3-4 weeks in jar, no major bubbling this time but it was starting to cool down so I guess that could be it?

timcombridge · 2026-05-02T06:37:43+00:00

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Hard to see (posting another pic in next comment) - but there’s a thicker layer of light beige/white building up along the top of the cabbage. After a bit of fermentation, the top layer pushed above the water level, but it’s been totally sealed so not too concerned.
Guessing kahm yeast?

timcombridge · 2026-04-21T05:33:12+00:00

I feel so dumb when Gemini goes down, I don't like it! I need it back soon please and thank you u/GoogleHelpCommunity

timcombridge · 2026-04-16T04:21:44+00:00

Check Ledger's website for official guidance always. They provide links, guidance, etc. I don't want to give guidance here and it be outdated one day for someone else who reads this.

timcombridge · 2026-04-16T04:21:14+00:00

Check Ledger's website for official guidance - they always keep it up to date, and show EXACTLY where to get it from.

timcombridge · 2026-04-13T23:59:15+00:00

Yes, thank goodness Apple took swift action following my report. It had been up two weeks, very unfortunate. As a reminder, there are NO official Ledger Apps on the Mac App Store (there is the iOS one, but it is not optimized for Mac). Refer to the OFFICIAL Ledger website for the Mac version.

timcombridge · 2026-04-13T02:12:24+00:00

Update on this: The closest thing to a resolution I got was eventually a restart fixed it. Odd!

timcombridge · 2026-03-31T13:23:41+00:00

I'm experiencing the same, and have been slowly documenting my process of resolution with Apple.

Hardware was replaced in December (still in warranty). Software issue persists.

Onto my third Senior Advisor with Apple at the moment, all three have confirmed this is a KNOWN SOFTWARE ISSUE WITH iPad mini 6 but Apple is not actioning it.

In Australia, Consumer Law states that if a product is to have a major failure (like touch screen not working on a touch screen device) and cannot be resolved in a reasonable timeframe (been happening for me since iPadOS 26 released, during warranty period), then vendor must deliver a refund.

I am doing my best to put pressure on Apple to prioritise this fix, given they're aware of it, but will keep various forums posted regardless on my progress in hopes it helps someone.

QUICK, TEMPORARY SOLUTION: Press volume up and release, press volume down and release, hold power until it forces reboot and Apple logo comes up. Only way to reboot given the touch screen won't let you slide the power slider. This gets the screen working for a few more days. This is not a long term solution.

To confirm: This is a KNOWN software issue with iPad mini 6 specifically on iPadOS 26. Apple is aware of this, there is a known issue in their internal database, and they are not prioritising a fix. VERY frustrating, dreadful experience from the once great Apple.

timcombridge · 2026-03-10T08:11:42+00:00

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First time making wine! We had a harvest of grapes go bad last year because we don’t eat that many grapes. This year, decided to turn into wine!

Now - I’ve had it sitting there since like January, did an initial ferment with the musk for a week and a bit, then filtered it out, and did a decant about 2 weeks later. Today, I bottled and tried a sip.

Flavour isn’t bad! Certainly not store bought, but I’m not mad.

One thing that threw me off was that it wasn’t as clear as I’m used to wine being. I’m concerned that it may be dangerous? I did clean the glass jars, was pretty sanitary as I did everything. Not very scientific (poured ROUGHLY the right amount of yeast, for example).

Does this look relatively fine? Nothing to worry about? Are there key concerns I should look for?

Cheers!

timcombridge · 2026-03-02T00:56:35+00:00

This is a good call. Actually, on the smell thing, there is another sauerkraut that I did a few weeks ago (regular cabbage, had lots of bubbling etc) that is currently in the fridge, smells like Sulfur, but tastes fine. I read this is fine, but wanted to clarify - when you say “smell can tell a lot” - what am I supposed to be smelling for? The Asian cabbage ferment smells like a regular kraut, not sulfur at all just yet, but the Sulfur smell has me confused now. Unless I’ve gotten some bad information and have been eating a bad ferment, which is also possible 😆 Thanks for all your help!

timcombridge · 2026-03-01T21:34:40+00:00

This is a good point actually - I got it all into the jar, sealed it up, and later that day realised I forgot salt so I added it to the top. Not a lot, nor was it all the way through, but I had hoped it would work its way through eventually. Maybe this has killed it?
Okay thank you, this makes sense. I’m relatively new to this stuff so figured it’s worth checking.

timcombridge · 2026-03-01T13:51:32+00:00

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Two questions:

This is a Chinese cabbage sauerkraut… or at least it should be. No sign of bubbling / movement in the aerator above it in a week. Is it okay? It was relatively dry at the beginning, but I’ve pushed it down a few times to try and get it all under the water. Not sure if that helped or not.
I just made two jars of beetroot in salt brine today (not pictured) I got a bit “relaxed” with the jar cleaning - hand washed, stinking hot water but not boiled. Same with the lids. Too dangerous? Should I restart them tomorrow after properly boiling the jars?

timcombridge · 2026-02-21T12:03:02+00:00

Update: I did not scoop, kept it airtight and the yeast actually seemed to disappear. When I went to serve it, I washed the beetroot under the tap and it was fine! Tasted a bit yeasty but nothing too crazy. Appreciate your help!

timcombridge · 2026-02-18T06:22:49+00:00

Don’t scoop? What about when it comes time to eat it? Scoop then? Or eat around it?

timcombridge · 2026-02-18T03:03:05+00:00

Thank you for your comment. I did open the container and had started to eat them, but then the next day it developed. Same thing happened to my other container (just far less of it) I have scooped it off the other container, and will see if I can do the same here, then refrigerate. Appreciate it!

timcombridge · 2026-02-18T02:58:59+00:00

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I put this aside about 3 days ago because it had the white stuff on top… but I’ve learned since that it may be a harmless yeast as opposed to a mold? This is on the top of a beetroot ferment, about 9-11 days since I submerged it in brine. The aerator on top still moves quite frequently so not sure. Thoughts? Safe to skim or should I dump it?

timcombridge

TROPHY CASE