You might want to check out the Harvest Forum post on fermenting below. Peppers are discussed in following posts.

Here is a link that might be useful: Lactic acid fermenting

I'm doing it right now. Got 2 batches going. One's about a month old. First-timer though, so I don't know much. I'm also not making liquor...just hot sauce.

Kevin

Pickling is but a kind of fermenting. You let it ferment in room temp, or slightly cooler temps for a given period of time, then you refrigerate it . You can ferment, in vinegar, in brine, or combination. With household vinegar, there is no need for refrigeration. I have hot pepper pickles that are 4 years old.

i am also fermenting my first batch of peppers (started em a couple weeks ago in a salty brine)

as to the idea of making some alcohol...my gut would be to use sweeter peppers because of the higher sugar content, but i've never done it. I'd also be more inclined to use some wine yeast rather the grocery store bread yeast.

You should spend some time over at this web site. Plenty of fermenting going on there. Be sure to read the sticky about fermenting 101.

Here is a link that might be useful: thp

I don't know the exact meaning of "FERMENTING" but I think that it is not limited to converting sugar to alcohol.

That's where I got my info Jeff H. Strained some whey from some yogurt... in it went with minced peppers, carrots, garlic, salt and sugar. Going to finish my 1st batch in the next few days. Hoping I'm pleased.

Kevin

This post was edited by woohooman on Sat, Sep 7, 13 at 11:02