So it's been what - 3 days? The ones on the bottom are probably ready to be rinsed and see if the gel coat comes off easily. If no, then likely too much water or not enough pulp added. Water isn't required for fermenting but tomato juice and pulp is.

The others need more time. Nothing says all seeds or all varieties will process at the same rate. :^)

Dave

Loveto - here's a link that you should look at. It will answer most all your questions.

Ted

Here is a link that might be useful: Fermenting tomato seeds Basics

I always take out as much pulp as possible.than add 2 cups of water to about 2 cups of seed. after 2 days stir it good,let sit 2 to 3 more days.All that's on the top is trash,all the seed on the bottom is good. I've been doing this for 30 years and hasn't failed me yet.

BigVegNut - Yes sir, and you've been doing that in your zone 5 environment. Further south, the temperatures are much higher and the process accelerates dramatically. The beneficial fungi that appear are much more aggressive in higher mean temperatures.

Take a look at the link I posted (it's free). In it, I explain that the ambient temperature present while the fermentation is in progress is the key to the time line.

LoveTo - I hope YOU take a look. It will explain so many things and you can adapt YOUR environment to the process and have success every time.

Ted

Thanks for the advice. Thankfully, I still have some great fruit to start all over again. I'll get it right one of these times!

If it doesn't separate, you might drain the water out, dump the gunk back in the cup, and add Comet. It will dissolve the stuff around the seeds.

Here is a link that might be useful: Wintersown Method