Hello, I signed up for this forum to get a second set of eyes/opinion. I have been fermenting tomatoes, jalapenos, garlic, and onions for two weeks and was wondering if the substanced pictured on top of the water is dangerous mold or yeast.
Mold or Yeast in my Ferment
- Thread starter Snoopymug
- Start date
-
- Tags
- help a guy out mold yeast
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
It may or may not taste good, but it shouldn't be dangerous. Dangerous mold doesn't live in fermentation.
Thanks for the quick reply, I processed the vegetables into salsa and added ACV. I plan to give it a try in a few days.
I don't know why but I get that on all my pepper ferments. I think it's cam yeast ,mostly because it smells like yeast nutrient. If you dig the flavor you can stir it in ,I remove it with a vinegar dipped spoon.
- Joined
- Mar 10, 2021
- Messages
- 2,719
- Reaction score
- 2,343
Stuff that we wouldn't want in our fermenting beer are more than acceptable for what ever it is you are doing. Many times they are desired. Most of the stuff that would have us tossing are beers are some of the things that might make whatever that is tasty. Our preference is for just yeast in our ferment. That's why we go to all sorts of sanitation precautions and boil our wort for about an hour which you probably wouldn't do for those vegetables.
You'd do much better with your question in the Food and Beverage section of the forum which is further down the main page. Though it is a less frequented forum than the Home Brewing Beer part of the forum that you are currently in.
The stuff on top looks okay to me. Some of the lactobacillus or what ever it is that is desired for sour kraut and naturally soured pickles looks about like that, IIRC. Usually the instructions are skim it off.
You'd do much better with your question in the Food and Beverage section of the forum which is further down the main page. Though it is a less frequented forum than the Home Brewing Beer part of the forum that you are currently in.
The stuff on top looks okay to me. Some of the lactobacillus or what ever it is that is desired for sour kraut and naturally soured pickles looks about like that, IIRC. Usually the instructions are skim it off.
Just put a batch on brine yesterday and put a grape leaf on top to collect that cam yeast ,then I can remove the leaf along with the yeast.
