Gave up my glass weights for a plastic airlock and almost lost a batch of hot sauce

I switched from a clamped glass weight to a standard plastic airlock on my last batch of habanero ferment, thinking it would be less hassle. Two days later I found mold growing on the surface because the airlock let too much oxygen in. Has anyone else had better luck with the glass weights keeping things fully submerged?

2 comments

2 Comments

felixw6828d ago

Gave up my glass weights" is exactly where I think the real problem was. Those plastic airlocks are fine for the right setup but they can't hold your solids down the same way so that surface exposure is asking for trouble.

park.tara28d ago

Oh come on, is a little surface mold REALLY that big of a deal? I've scraped mold off ferments before and the sauce turned out totally fine. @felixw68 makes it sound like you ruined the whole batch but you can just clean the top and move on.