[CH] CHV5 #76 pepper fermentation

Cameron Begg (begg.4@osu.edu)
Wed, 14 Oct 1998 08:40:24 -0500 

Hi C-H's,

Rob and Kristoffer are missing the point.

This is not winemaking. You need a salt tolerant yeast to ferment the
peppers. Such yeasts occur naturally on the peppers. If you discover a
supplier of salt tolerant yeast cultures, please let us all know.
Winemaking yeasts will not work at high salt concentrations.

                     Regards,               Cameron.