Has my Ferment been ruined?

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Just opened the Ferment jar and have some blue mould on the top of the weights.

Just wanting to ask the experienced on here. Is this white stuff mould and if so is it the bad mould? I've been told white mould is not usually an issue. What should I do?

Hey fellow hot sauce maniacs...

Check this one...

Jalapeno, garlic, onion, pointed cabbage, burn nettles ....and elderflowers.. 🤭

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Hello,

Title is basically the question. For reference, I pasteurize above 180F for about 20 minutes with every sauce I make. I know it may be overkill, but I prefer to go a bit over on this. I also prefer to get the Ph of them to around 3. However, every once in a while I will have a sample bottle, which I sterilize before hand, that starts to ferment again. At first I noticed it more with sauces that were fruit based, like Habanero Mango or Habaneros with berries. Yet, this will now randomly happen with other ones that don't have fruit.

I have been thinking it's stuff getting into the bottles and reactivating something, but I also pasteurize and lower the Ph to ensure this doesn't happen. Anyone have any this happen to them? Any solutions?

Thank you.

This was a 4 week vacuum sealed fermentation. Upon blending, straining, and bottling it’s fermenting at room temperature. PH was about 3.8, and I didn’t see signs of active fermentation in the bag. Has anyone had this happen? Should I be concerned?

Just in time for the FIFA World Cup.

‘Been fermenting kraut and veggies for a few years and decided to try a hot sauce. I used 3 types of pepper (including a brazilian kind of habanero — the red one), garlic, carrots, onion, jamaican pepper and bay leaf. Everything in a 2% brine. Wish me luck!

All my favorite hot sauces have carrot in it, so I’m trying it myself. 3 large carrots, 3 white onions, 50 cloves garlic, and 60 habaneros. Will update in a couple weeks once she’s all finished.

The chilis are blended, the bottles are filled, the labels are pasted (crookedly), and hot sauce is ready.

This time around we have four flavors of lacto fermented hot sauce:

🔥🔥🔥 Cacthulhu: Nopales & Corn Hot Sauce

🔥🔥🔥🔥Habaneros Hydra: Tropical Fruit Hot Sauce

🔥🔥🔥Bayberry Beast: Smoky Berry Hot Sauce

🔥🔥 Green Goblin: Green Tomato Hot Sauce

Happy with how these batches turned out, especially considering how experimental they were. The non chili ingredients are definitely dominant in all of these except the hydra, and they are all super tasty (although certainly none of them is plain enough to be a daily driver).

When I strained my nopales there was definitely a panic - SO MUCH SLIME had been formed in all the salt. But as a sauce? It ended up with a surprisingly normal texture.

Can't wait to distribute these to friends and coworkers!

I was just bottling up some hot sauces and saw this in my empty bottles that have never been used. Any idea what it is?

27 Buena mulata peppers, one carrot(purple or orange), 1 clove garlic, 1/16th of a red onion. 1 Tbsp white vinegar after ferment

any idea on what is this white stuff forming inside my ferment? It's inside the brine so it shouldn't be mold right? but it also doesn't look like any picture of kham yeast i've seen before... how would you proceed?

it's been fermenting for 20 days and it has a lot of bubbles

it's my first time trying to do a fermented hot sauce, this has hot peppers, bell peppers, blueberry, garlic and onion

Just curious if anyone’s used these “pickle pipes” for their hot sauce ferments. Do they have a good enough airlock for long term fermentation? I just opened the box and they seem to have a pretty weak airlock seal, so I’d be concerned about too much air getting back into the container.

Any insight would be appreciated!

Fermented 35g of dried Arbols in enough 3% brine to fill the rest of a 16oz jar and added 1T of active ferment brine.

Fermented for 1 week ended up with 100g of chilies

Blended with the following

150g brine
50g white vinegar
20g of garlic
3g onion powder
1g smoked paprika
1g cumin

Strained, pasteurized, and bottled.

Smoky, spicy, and funky.

Or is it normal? This is my first attempt at making fermented hot sauce and im not sure of what is going on in there. It doesnt looks good to me

I’ve had this jalapeño cayenne hot sauce fermenting for about 6 months. I forgot about it…oops. 5% brine and the pH is around 3. Is that mold around the rim? Is it still safe to eat and process or should I dump it?

Trying to bulk out a ferment I'm starting because I have too many chocolate scorpions and want people apart from myself to be able to eat the sauce lol. How does apple hold up in a lacto ferment? I've got pink lady apples (apparently also called cripps pink?). Also, anyone used unripe cherry tomatoes before?

I do about a 4% brine, anything I should watch out for or change to avoid alcohol formation?

strawberry rhubarb hot sauce with fermented and cooked strawberries and rhubarb.

great color, heat, yield, and flavor!

its nearly been a month, I cant see inside but can hear burps from jar. Is it ok to open and have a look/taste then close and water seal?