We're at 36 hours at 70F… I want my bubbles, hoping nothing went wrong. 2.5% salt
by RespectTheTree
6 Comments
will18057
You’re good! 👍🏼 It has a lot to do with what you’re fermenting (I.e., pepper mash vs. peppers mixed with other fruits and veggies). Personally, I do a pepper mash with 5% salt (2% in the mash + 3% cap), and it usually takes a good 3-4 days before you’ll see any action, but even then it’s not much more than noticing little pockets appearing along the glass from CO2 buildup. After about a week, the salt should’ve sucked out all the water in the peppers and formed a natural brine – that’s where you’ll start to actually see little tiny bubbles. Good luck!
animehero11
What’s a salt cap?
cdodich
I have a couple of 1 gal. carboys that I have considered using for a mash ferment. Am worried about getting all that mash out of the carboy without a lot of effort. Thoughts?
Just_Like_That28
Sometimes you don’t get bubbles, known as a quiet ferment.
Responsible_Bath_659
I’m willing to bet they will be bubbling soon at 70 degrees. I’m curious how you all keep your fermented hot sauce from getting too gassy, even with refrigeration? Mine still bubbles when I open it and fully fermented after being bottled. It’s my first time making any hot sauce and I used a fermented honey and fig butter as an added ingredient for a few bottles. They went crazy. I make fermented goods quite often.
markbroncco
It took me around 2-3 days before I started seeing any real bubbling with my first hot sauce ferment. I was also impatient and kept checking every few hours, but at 70F it can sometimes take a little longer before you see obvious activity.
As long as you kept everything clean and your salt percentage is good (which it is!), you’re on the right track.
6 Comments
You’re good! 👍🏼 It has a lot to do with what you’re fermenting (I.e., pepper mash vs. peppers mixed with other fruits and veggies). Personally, I do a pepper mash with 5% salt (2% in the mash + 3% cap), and it usually takes a good 3-4 days before you’ll see any action, but even then it’s not much more than noticing little pockets appearing along the glass from CO2 buildup. After about a week, the salt should’ve sucked out all the water in the peppers and formed a natural brine – that’s where you’ll start to actually see little tiny bubbles.
Good luck!
What’s a salt cap?
I have a couple of 1 gal. carboys that I have considered using for a mash ferment. Am worried about getting all that mash out of the carboy without a lot of effort. Thoughts?
Sometimes you don’t get bubbles, known as a quiet ferment.
I’m willing to bet they will be bubbling soon at 70 degrees. I’m curious how you all keep your fermented hot sauce from getting too gassy, even with refrigeration? Mine still bubbles when I open it and fully fermented after being bottled. It’s my first time making any hot sauce and I used a fermented honey and fig butter as an added ingredient for a few bottles. They went crazy. I make fermented goods quite often.
It took me around 2-3 days before I started seeing any real bubbling with my first hot sauce ferment. I was also impatient and kept checking every few hours, but at 70F it can sometimes take a little longer before you see obvious activity.
As long as you kept everything clean and your salt percentage is good (which it is!), you’re on the right track.