mattmmille
Well-Known Member
I noticed some foam consistent with fermentation when I did mine, but I like to avoid any mold or fuzz on fermentations like this (even though it could be ok)... That's why when I do any pickling, kraut, ginger bug sodas and even this, I always make sure that the items are submerged in the liquid. For me, this works great in a 2 gallon bucket with a small plate on the top and typically a jar or tupperware dish of water to weight it down. Just my 2 cents. By the way, mine is tasting pretty good; I ended up bubbling co2 through it to scrub some of those funky off aromas and may give it one more shot of that, but it's carb'ing up nice.
I wish I had taken a picture, but after I strained the fruit out of mine (through multiple layers of cheesecloth), the next stage of my fermentation...all liquid...got a layer covering it, too. I racked from under it and ran through cheesecloth again, bottled it and pasteurized it when it carbed. I used peach peels in this one along with the pineapple skins and I thinks it turned out extremely well!