What are the best methods for pepper mash fermentation..? I've tried Kefir (Powered starter culture) on my last batch. This worked OK. It fermented strong for the first 3 days or so.

I'm currently using a small amount of active yeast mixed with a little sugar water to jumpstart the process. I recently tested the Ph and it was rather high 4.4. I'm wondering if the Ph was high because of adding a couple of OZ's of brine to the mixture (brine = 2 cups water, 1 tablespoon sugar, 1 tablespoon salt). There is no sign of mold but a slight fermented yeasty smell. Is this considered normal or is this signs of spoilage..?