[QUOTE=Karrr_Luda;518425]Thanks for the grand idea Mr. Inventor Worth, it's a wonderful contraption! Must try something similar myself now. Do get another jar and make more peppers! more more peppers!

Although I really love marinated hot peppers..... sweet and hot.... oops, said marinated[/QUOTE]

This was said earlier in the thread and I forgot all about it.:lol:
[url]http://www.tomatoville.com/showpost.php?p=516519&postcount=6[/url]

I think it was because I was looking at the fancy airlocks everyone had.
But I looked on line and they were like $14 a piece.
Buy saving money where I can allows me to buy fancy crocks.
Maybe I should take up clay crock turning firing and glazing.
With the fermenting fad going on a person might be able to make some money at the right arts and crafts fares.:yes:

Worth

My airlocks cost $2.50 each at the brewing store.
Sue

[QUOTE=akgardengirl;518430]My airlocks cost $2.50 each at the brewing store.
Sue[/QUOTE]

Sue we dont have a brewers store in town that I know of.
I would have to drive to Austin and back.
The kit that is sold on line for around $14 is this.
[url]http://www.fermentools.com/products/single-kit[/url]
My place is covered in odds and ends to make stuff out of.:lol:
I found some corks the other day looking for something and last night I couldn't remember where but found two new eyes for my garage door opener while looking for tubing.:))

Worth

nice post, he is using caraway seeds too, cause they make kraut awesome!
I just used my fist as masher in large containers untill now, i guess yours works much better:lol:
And yes, playing with mud is very satisfying. If you have time and desire, that's the thing to do.

A question about the bubbles. How long should the fermenting bubbles be active? My bubble action lasted about 5 days and then, after backing up in a couple of the airlocks, nothing. I had to add brine after that and nothing else happened besides the initial stage. I let it sit on the counter for 3 weeks and just put solid lids on the jars and put into the fridge.
Sue

[QUOTE=akgardengirl;518441]A question about the bubbles. How long should the fermenting bubbles be active? My bubble action lasted about 5 days and then, after backing up in a couple of the airlocks, nothing. I had to add brine after that and nothing else happened besides the initial stage. I let it sit on the counter for 3 weeks and just put solid lids on the jars and put into the fridge.
Sue[/QUOTE]
There are different bacteria that take over after the other one quits.
I think the first one is the most active.
I never got to see bubbles because my mom just used a wet towel over the crock.
Worth

The carrot slaw has stopped putting out bubbles and is probably on its way to the rotting cycle.:))
At least with the blow off tube I can see what is going on.
The air level is half way back up the tube to the water level in the clear bottle.
If I make anymore of these things I will go to the auto parts store and buy what they call a fire wall bushing.
It is the same thing that they sell in the kits or have on the lids you buy for fermenting.
I probably have some here at home.:lol:

Worth

While they're using it for a different purpose, this is essentially the same thing -- [URL]http://thatscountryliving.com/2013/01/party-tip-diy-mason-jar-no-mess-straw-toppers/[/URL]

[QUOTE=Father'sDaughter;518587]While they're using it for a different purpose, this is essentially the same thing -- [URL]http://thatscountryliving.com/2013/01/party-tip-diy-mason-jar-no-mess-straw-toppers/[/URL][/QUOTE]

There are many uses for one product.
The hog ring comes to mind.
Hog ring.
Upholstery.
Clinching off the ends of salami and sausage.

Worth

For the last two days I have had the ac on to keep the temperature at 72 degrees and the heater was at 55.
Today I was freezing to death and realized it was 65 degrees in the house.
Last night it rained a cold rain all night long.
No wonder the carrots slowed down.

Here is a link to fermenting cucumbers from Sandor Katz.
I dont have any of his books but do read a lot of his stuff on line.
I like the explanation on the amount of salt to use best.

Worth.
[url]https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=8&cad=rja&uact=8&ved=0ahUKEwidhOi23NnJAhWDJiYKHVZNCD0QFghxMAc&url=http%3A%2F%2Fwww.wildfermentation.com%2Fmaking-sour-pickles-2%2F&usg=AFQjCNG1GpRT7dZSqB5DPJvZFuUDTrunYg[/url]

Sandor Katz, he is awsome. I had this link to a video interview with him, couldn't find it until now.. [url]https://www.organicconsumers.org/news/fermenting-foods-easiest-way-making-food-scratch[/url] Thanks for the share Worth, totally forgot about it.

[QUOTE=Karrr_Luda;518757]Sandor Katz, he is awsome. I had this link to a video interview with him, couldn't find it until now.. [URL]https://www.organicconsumers.org/news/fermenting-foods-easiest-way-making-food-scratch[/URL] Thanks for the share Worth, totally forgot about it.[/QUOTE]


I have a write up about him I am going to post here.
It is on a word document and need to edit before I post it.
There are some things he said about things not fermenting related that are wrong.:)

Worth

For any of you so inclined, there is a crock giveaway at this website...

[url]http://phickle.com/[/url]

Have any of you heard of glass crock weights? These are part of the giveaway too...

[url]http://www.stonecreektrading.com/products/luna-glass-crock-weight-6-5-diameter[/url]

Thanks worth and Father'sdaughter for the insight. I was able to make this rather quickly. Still have to cut tubing to size and get the cabbage.

[QUOTE=sdambr;518843]Thanks worth and Father'sdaughter for the insight. I was able to make this rather quickly. Still have to cut tubing to size and get the cabbage.[/QUOTE]

Sue that looks great.

My next two will be made from two old antique 1/2 Gallon Ball Ideal Canning jars.
One has the glass lid the other doesn't.
I wont be drilling any holes in an antique glass lid even though I can.
Looks like this one.
I have a green or blue glass one somewhere.
Worth
[IMG]http://existdecor.com/wp-content/uploads/2014/02/Antique-Ball-Ideal-Quart-Canning-Jar-with-Wire-Bail-and-Glass-Lid.jpg[/IMG]

I went to the store today to get some pickling cucumbers but the ones they had weren't up to par.

Worth

Worth, those look great, but are you going to ferment in them, or just store in them.

And thanks, one I saw your picks up I figured I could easily do that. I am lame with power tools. The hole on top with a hammer and nail, grommet, cut hose to a diagonal so I could thread it through, then trimmed on the under side.

Putting the hole in the plastic top will require a drill (which is now charging), but I don't really need that top.

[QUOTE=sdambr;518853]Worth, those look great, but are you going to ferment in them, or just store in them.

And thanks, one I saw your picks up I figured I could easily do that. I am lame with power tools. The hole on top with a hammer and nail, grommet, cut hose to a diagnol so I could thread it through, then trimmed on the under side.

Putting the hole in the plastic top will require a drill (which is now charging), but I don't really need that top.[/QUOTE]

I'm going to ferment in them but I will have to turn a wooden plug at a really slight angle so it will fit snugly inside the jars and the bail latch over the top.
I will also take the wires off and soak them in citric acid to remove the rust.

Old school.:yes:

Worth

I started off drilling the metal Ball lids. They rusted and turned very nasty. I used the rubber grommets and they left black rubber residue as if they melted to the underside (white coating)of the lid. I only use the plastic lids now. I have multiple grommets, airlocks and tubing which are all interchangeable with my quart, 1 gallon and 5 gal plastic lids.

Here you go I'm back and not from the store.
One homemade white oak tapered stopper and a shiny clean once rusty bail.

The white oak has been sealed with tung oil so it won't swell.
Worth
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Nice, your place is going to start looking like a chemistry lab. The bottles, the bright lights, all very innocent stuff, but try explaining the carrots burping to the DEA.

[QUOTE=sdambr;518877]Nice, your place is going to start looking like a chemistry lab. The bottles, the bright lights, all very innocent stuff, but try explaining the carrots burping to the DEA.[/QUOTE]

If someone that knows me comes over they will just think is is another one of my wild things I have going on.:lol:
Most of them just say, "what the blank have you got going on now". :))
I spun the wood stopper out with the drill press and a huge right angle sander.
Stuck a bolt through the middle of a square piece of wood chucked it up turned the drill press on high speed and started sanding.

I can also do it by putting a wood chisel in a vice and running the drill press up and down with the wood spinning.
The second way is more accurate by far.

If my ball lid rusts I have a remedy for that too.

Worth

Double post.

There is a reason why wood barrels are chosen for whiskey and rum. They can add certain flavors. Those same barrels can be later used to flavor and age beer.

Just talking out loud here. Wood is considered a natural defense to bacteria when allowed to dry OUT. That's why it has been successful for 10's of thousands of years as a staple cutting board. It has also been used to cure and hold wine, whiskey and rum. As I said, those flavors can be passed onto the beer. Now they have sour beers which rely on lactobacillius absorbed in those same wooden containers. Each wooden container can hold a different lacto that puts a different flavor in sour beer.

IMO wood in a cutting board can dry out and sterilize itself. Wood under constant moisture will hold different bacteria and lacto's that can change the outcome of your ferment.

Like I said, I'm just thinking out loud and wonder how wood in contact with lacto will react. Say you take a wet homemade wood top and transfer it from one ferment to another.

[QUOTE=Rairdog;518910]There is a reason why wood barrels are chosen for whiskey and rum. They can add certain flavors. Those same barrels can be later used to flavor and age beer.

Just talking out loud here. Wood is considered a natural defense to bacteria when allowed to dry OUT. That's why it has been successful for 10's of thousands of years as a staple cutting board. It has also been used to cure and hold wine, whiskey and rum. As I said, those flavors can be passed onto the beer. Now they have sour beers which rely on lactobacillius absorbed in those same wooden containers. Each wooden container can hold a different lacto that puts a different flavor in sour beer.

IMO wood in a cutting board can dry out and sterilize itself. Wood under constant moisture will hold different bacteria and lacto's that can change the outcome of your ferment.

Like I said, I'm just thinking out loud and wonder how wood in contact with lacto will react. Say you take a wet homemade wood top and transfer it from one ferment to another.[/QUOTE]
The wood is sealed and that is why they make plastic wrap.:)

Worth

Here are some wood sauerkraut boards people put rocks on top of them.
Worth.
[url]http://non-electric.lehmans.com/search?p=R&srid=S1-5SEAP&lbc=lehmans&w=Crock%20Lids&url=https%3a%2f%2fwww.lehmans.com%2fp-295.aspx&rk=4&uid=571917614&sid=2&ts=custom&champclick=1&rsc=hPZtqwoNoZ44Imsb&method=and&isort=score&view=list[/url]

USGS KROKATOA REPORT.

Krokatoa slowed down bubbling the night before last because temps got to low in the house as the temperature got back to 70 degrees it started to bubble again when I went to bed.
I turned the thermostat back down to 65 last night and the moat was full of water.
This morning I saw the moat was almost dry so I added more brine water to it.
Then a few hours later I looked and the moat was about to over flow so I sponged up some of the water.
The team will keep a close eye on Krokatoa and will update any changes.

Worth

Thanks for the updates. Krokotoa has been an educational experience for me.

[QUOTE=sdambr;519031]Thanks for the updates. Krokotoa has been an educational experience for me.[/QUOTE]

Thanks.
The other day out of stupid curiosity and against my better judgement I opens it up to see.
At that time I had no idea you wasn't supposed to do this.
To my shock the stones were pushed up out of the brine and almost to the top and very foamy.
I put the lid back on and hoped for the best and it started burping again and has ever since so I know it has pushed the oxygen back out.

This is a good indicator that you are not supposed to ever fill the thing.
You really need to leave at least four inches of space from the top and dont add a bunch of water.
The bottom of the little handles is as far as you want to go.
I hope I dont open it in a few weeks and see a monster.
There is so much conflicting information about these things on line.

Worth

I couldn't help myself I tasted the carrots.
They tasted like salty sour carrots.It threw me off for a minute but then started to taste good and slightly addictive.
The peppers have just now pushed the water out of the tube and is starting to bubble.
The big half gallon jar has rice water sugar and yeast in it to make an experimental slug bait.
It is really going to town.:lol:
I did this last year because I didn't want to pour good beer out to attract slugs and it worked.
Worth

Worth, you are going to have saki before long. ;)