Pepper mash - cayenne

20 years ago

I know this is a stupid question, but here it goes.

I had ground up my cayenne mash, added 6% salt, put it in buckets with airlocks and let it go. I know it takes quite a while, and it's only been 3 weeks. The PH is at 4.2 right now.

First, when do I know fermentation is complete?

Second, I could not resist the urge to sample a little of it and it tasted great. Am I putting myself at any kind of health risk by trying it before it is done fermenting?

Thx!

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Comments (2)

John__ShowMe__USA
20 years ago
zakker,

A pH below 4.6 is safe. 4.1 is the goal for fermented mash according to what I have read. pH can change over time so suppose why the lower recommendation. A pH 4 is exponentially higher than a pH 3 so even a few tenths difference can be significant. Not a chemist here so please take what I post as 'possibly' true.

If it tastes good and the pH is right then I think you have success! I'm going to test some of my own concoctions today or tomorrow. (pH test first and if safe levels will taste)

Not an expert and am dabbling in same myself. There are other threads both here and on the Harvest forum that may be of interest to you.
zakker
Original Author
20 years ago
Thx John!
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