RE: [CH] CHV5 #76 pepper fermentation

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Yes, I know that fermenting to an acid is 'different' to wine making, I just
reply on the yeast thing and the relation to taste and kind of yeast you
use.
And it's also true for this kind of fermentation, some wild yeast can
destroy your product very easily.

Hot regards
Rob
 

> ----------
> From: 	Cameron Begg[SMTP:begg.4@osu.edu]
> Sent: 	woensdag 14 oktober 1998 14:40
> To: 	chile-heads@globalgarden.com
> Subject: 	[CH] CHV5 #76 pepper fermentation
> 
> 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.
> 

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