This is a continuation of the lactic acid fermenting thread #1
Lactic Acid Fermenting Thread #1
My friend Ian is a hot sauce manufacturer (Horned Fox brand) in England and grows hot peppers in huge poly tunnel greenhouses. He also is very interested in fermenting pepper mash and is currently experimenting with a pepper/onion/apple/carrot mash in aprox 6 gallon demijohns such as home brewers use. They are equipped with an airlock as in the picture below. One of the concerns with fermenting is knowing when to interrupt the first stage of fermenting by lowering the temperature so all the 'food' isn't consumed by the first stage bacteria. The lower temperature allows different bacteria and yeasts to feed. And then follows the aging and flavoring stage at even lower temperatures. It would be helpful if we could sample the fermenting mash periodically without contaminating the process with fresh air and losing the CO2 barrier. My first idea was silicone tubing threaded down through the airlock. Clamp off the outside end until sample is wanted. That would work, but a better idea might be to drill an additional hole into the rubber stopper (that the airlock is inserted into) and use aquarium airline tubing. It could be sealed with a silicone cement.
New ideas are very welcome!!
jt
ksrogers
mutluturk
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