I can only talk about what I did but maybe it would be helpful. I removed the crates, of course, and put in some extra clusters of pots for the fishies to hide in, then I did a partial water change. I used a medicated food for all the fishies the next two weeks to prevent bacterial infections. I think they were injured because they forgot they had to manuver to get through the holes. Then they tried to go through too quickly when they were startled and got stuck. Still, without proof the tables are at fault I would guard against preditors. Sandy

I feel so lucky that I decided last Aug to build my sunroom addition VS a greenhouse. It is 16 1/2' X 18'- framed in lumber with 13 1/2' cathedral ceiling. Windows facing south & east are 5' high..& 2 (wish & had 3 now) skylites facing south. It looks like a regular room addition, but since there is no heat or AC it is considered an "enclosed porch". I have glass Fr doors going out to it from my kitchen where there was once a window to yard. If I need more heat, I just open the door a crack to let house heat go in. I also bought a really cool ceiling fan that has heater in it. The fan mode blows air down & the 'heat' mode actually shoots out heat & blows it up & around & down the windows. I also insulated the walls, ceiling & floor. I put a drain in floor which goes to gutter downspout for any water that overflows on floor which is called spreadrock (hard as concrete). I have a tv in there now & we had dinner ther lately LOL----LOVE IT. My bf put speakers on wall & hooked to my stereo. Total cost for materials was about $7,000. I bought everything on sale & did it myself (with help from friends for rafters). Outside is finished & I only have to trim windows & finish mudding the drywal. I will paint walls either high gloss or semigloss white. A friend gave me mirror panels --8"x 6' that I will use to reflect more lite. E efficient flourescent lites on timer for winter. I'm so glad I did this. All my furniture will soon go in there so I can refinish my hardwood floors. Hopefully will finish that before plants have to come in for winter.

Basic recipe for fermenting pepper sauces is 1/2 cup water 1/3 vinegar 2-3 tablespoons of sugar. You can add garlic, onion and other spices. Lemon and lime can also be used. Chop or blend peppers Add in the other ingredients. Place in cool dark place stir daily for 3-4 days. Stir daily

<Does anyone know whether you can toast (char the skins a bit) of the peppers before chopping for the fermentation? Years ago I made an unfermented roasted pepper sauce that was very good.> I don't know of any fermentation recipes that call for pre-charring. Doesn't mean there aren't any though. But just a word of caution - there are hundreds of fermentation recipes and books floating around out there that are unsafe. And I don't just mean unsafe per the USDA guidelines. They are very risky well beyond the guideline restrictions. So reader beware and if not experienced with the process stick with tested and approved recipes. My main concern with the roasting, and this is just speculation on my part, is that it would kill the beneficial bacteria so might delay the fermentation process and it would clearly change the flavor. <My question is can I really let this go longer without it actually rotting or is it done??? The initial burst of fermentation was probably because of the added sugar but is it still fermenting now? How do I know when fermentation is over? How does the flavor change perceptibly as it ferments longer? What should I be able smell or taste? How is 'aging' different from fermenting?> Bottom to top - aging something does not normally include salt. It is a process of time and exposure to air of a specific temp in a controlled environment. You know when it is done/over (after the 7 days recommendation) when it tastes good to you, when it has the flavor you want. I know that sounds vague but fermented foods really are a matter of taste. Some folks want their kraut or pickles only fermented for 7-10 days as they don't care for the stronger taste that develops. 2-3 weeks is the minimum for my tastebuds but others prefer the flavor of 6 week old kraut and 6 month old pickles. So how that flavor changes depends on the brine strength and the ingredients you use but most of all on YOUR tastebuds. Until you add vinegar to the mix (if you do) then yes it is still fermenting and will continue to do so even when refrigerated. it will continue as long as you let it. It does not rot. It does not spoil as long as it is refrigerated once the majority of the fermentation is done. The worst that can happen is it may develop a layer of yeast scum from air exposure. That you just keep skimmed off regularly. This is all assuming you have used a safe level of salted brine to begin with and therein lies the risk. In this world of low-salt diets folks keep trying to reduce the amount of salt used. Do not do that and avoid those recipes calling for what seem to be low levels of salt. I so strongly encourage anyone who wants to get into fermenting on a regular basis to by a copy of Linda Ziedrich's The Joy of Pickling as it covers in detail all the basics and charts out all brine levels that are safe to use. With that knowledge you can then safely expand your fermenting horizons. Dave