Hello!

I finally got my pH meter. The brine tested at 3.62 which means we're good to go!

Now to figure the game plan, I never got this far in my initial plan before I started this project. Breaking through the top layer revealed bright colours below. For those of you who have made mustard before, what did you do to the seeds post fermentation?

I'm thinking just blending with a stick blender or food processor until ''smooth''. I haven't decided on if I'll include the onion/garlic at the bottom yet in the final product.

Thanks!

What’s your favorite way to be creative with your “fire cider”?

Today I made fire cider with:

Thai basal
Cilantro
Mandarin
Thai red chili peppers
A green chili pepper
Galangal root
Turmeric root
Ginger root
Horse radish root
Garlic
Green onion
Yellow onion
Peppercorns
Coriander seeds
Fennel seeds
Star anise
Apple cider vinegar

… wish me luck, staying weird over here

What do you think? Is this a problem? Yay or nay? tomatillo peppers with jalapeños, three table spoons kosher salt cold filtered water from fridge 5ish days on counter for the first two I didn’t have the weight and the jalapeños at times floated up
Edit: photos in comments

Hi all,

I started a ferment with ginger and garlic in honey around a month ago. I had a self-burping lid on it the first few weeks, then switched to a normal lid as it does not produce much gas anymore. I tested the PH recently and it was about a 5 so I added some ACV and let it do its thing, that was maybe two weeks ago. It is now testing at around 4.5 but im still nervous to consume it! Any info on if it looks okay or not? I want to let it continue to sit on the counter to get the garlic to soften more, but should i put it in the fridge??

Not shooting for shelf-stable or for it to last particularly long (short months at most), do I really need to bust out the test strips and titrate it down below 4.5 if it's going to live in the fridge anyways?

Anybody else go through this?

*On accident. I drank half of a gallon out of a soft cider that was at its expiration date. Closed it up and noticed it was expanding. So I loosened the cap and left it like that for 9 days and wound up with my first batch of hard cider! Is it common for people to discover cider brewing (or other types of fermentation) like this?

Pictured is a vinegar that’s coming on 6 months from when I made the beer from Koji Barley to now. I have misplaced where my actual recipe is. When initial alcohol fermentation completed I racked to a new vessel and I added 20% raw acv to turn it into vinegar. As you can see in the photo a lot of the scones sunk to the bottom and there was more dead yeast and sediment left after racking than I expected. It tastes very bland not a lot of flavor but if you k ow what you’re tasting the koji barley flavor is definitely there. The issue is it kind of smells like funky cheese. Any insight or advice people have is welcome! I also plan on trying again with a mix of koji barley and rye in the hopes a fuller flavor comes through. Also considering aging this in an oak barrel. Thanks again for any help.

Making Fresno peppers for the first time it’s been about week and this is growing at the top, on the weight, and on some of the submerged peppers.what is it?