Scott wrote:

> In article >,
> George Shirley > wrote:
>
>
>>Happened to me a time or two. I usually get about a gallon of processed
>>chiles down and then put about 1/3 to 1/2 cup of pickling salt on them,
>>covering the entire exposed area. Then you need to keep them in a cool
>>area, preferably below 60F. I think the salt mines on Avery Island where
>>Tabasco keeps theirs is about 52F. That's the reason I do mine in the
>>winter here. I check them daily and scoop any mold off when spotted.
>>Most of the time I will then put about a half cup of 5% vinegar over the
>>mash and continue on. The best I've done was about 3 months on fermentation.
>
>
>
> After how long do you put in the vinegar? Up to three months?
>
That little bit of vinegar added while in the crock is to prevent mold
reoccuring. No more vinegar gets added until such time I whizz the mash
and then strain it. Then I put 40% vinegar by volume, ie 25.6 ounces
white vinegar to 64 ounces of liquid chile. Stir that 4 times a day for
at least a week and then bottle. the stirring helps to meld the vinegar
and chile liquids together. You still have to shake the bottle before
stirring as I don't pasteurize it. But, then, you have to do that with
Tabasco or Crystal sauces too.

George