mold same as fungus mat???

spyfferoni · September 19, 2006

I have been fermenting seeds and have full-blown fuzzy mold growing on the surface of the container in like 2 days. Is this normal? Will it effect the fermentation process? It seems there are a lot of mold spores in the air or something. Should I be doing something different?

Thanks,
Tyffanie

PNW_D · September 20, 2006

In my experiece it seems each ferment is different. I think a lot depends on how ripe the tomato is when you save seeds, sugar content of tomato, and as you said, what is in the air at the time ....

I found these two green tomato ferments interesting enough to take a few pictures ......

daylilydude · September 20, 2006

I just finished that chapter in Carolyn's book as far as i can make out that is normal just let it stew for 3 or 4 days and be really careful when you clean them that smell is VERY PUTRID

!

travis · September 21, 2006

D,

That green ferment top center looks kinda like a khaki
version of hot chocolate with itsy bitsy marshmallows ...

I think it's ready to drink 8)

PV

bizzarbazzar · September 22, 2006

I dare you to drink it!

(CHILDREN PLEASE DO NOT TRY THIS AT HOME>>> THIS IS NOT RECOMENDED and SHOULD ONLY BE DONE BY PROFFESIONALS)

daylilydude · September 26, 2006

EEWWWWWWWWWWW !!!!!!!

NOT EVEN ON A DOUBLE DARE !!!

**carolyn137** · October 2, 2006

The word fungus includes both yeasts and mold and the white blobs that you show with the green variety is yeast growth.

I also see different populations of yeast and molds in the mat depending on which variety I'm fermenting.

And I don't judge when fermentation is done by the number of days b'c that can be very misleading.

Ambient temps and the degree of juiciness and specific varieties can take a longer or shorter time, depending on some of those variables.

I use clear containers and look for the bubbles along the side that indicate the fermentation is proceeding well and then also look at how well the tomato debris is being broken up by enzymes to release the seeds.

September 19, 2006	#1
spyfferoni Tomatovillian™ Join Date: Feb 2006 Location: Utah Posts: 675	mold same as fungus mat??? I have been fermenting seeds and have full-blown fuzzy mold growing on the surface of the container in like 2 days. Is this normal? Will it effect the fermentation process? It seems there are a lot of mold spores in the air or something. Should I be doing something different? Thanks, Tyffanie

September 20, 2006	#2
PNW_D Tomatovillian™ Join Date: Jan 2006 Location: West Coast, Canada Posts: 961	In my experiece it seems each ferment is different. I think a lot depends on how ripe the tomato is when you save seeds, sugar content of tomato, and as you said, what is in the air at the time .... I found these two green tomato ferments interesting enough to take a few pictures ...... __________________ D.

September 20, 2006	#3
daylilydude Tomatovillian™ Join Date: May 2006 Location: Iuka, Mississippi Zone 7b Posts: 482	I just finished that chapter in Carolyn's book as far as i can make out that is normal just let it stew for 3 or 4 days and be really careful when you clean them that smell is VERY PUTRID ! __________________ Richard

September 26, 2006	#6
daylilydude Tomatovillian™ Join Date: May 2006 Location: Iuka, Mississippi Zone 7b Posts: 482	EEWWWWWWWWWWW !!!!!!! NOT EVEN ON A DOUBLE DARE !!! __________________ Richard

October 2, 2006	#7
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	The word fungus includes both yeasts and mold and the white blobs that you show with the green variety is yeast growth. I also see different populations of yeast and molds in the mat depending on which variety I'm fermenting. And I don't judge when fermentation is done by the number of days b'c that can be very misleading. Ambient temps and the degree of juiciness and specific varieties can take a longer or shorter time, depending on some of those variables. I use clear containers and look for the bubbles along the side that indicate the fermentation is proceeding well and then also look at how well the tomato debris is being broken up by enzymes to release the seeds. __________________ Carolyn

September 21, 2006	#4
travis Tomatovillian™ Join Date: Jan 2006 Location: Evansville, IN Posts: 2,984	D, That green ferment top center looks kinda like a khaki version of hot chocolate with itsy bitsy marshmallows ... I think it's ready to drink 8) PV

September 22, 2006	#5
bizzarbazzar Tomatovillian™ Join Date: Sep 2006 Location: Butte, MT Posts: 811	I dare you to drink it! (CHILDREN PLEASE DO NOT TRY THIS AT HOME>>> THIS IS NOT RECOMENDED and SHOULD ONLY BE DONE BY PROFFESIONALS)