I can. The proper way to determine if a ferment has gone long enough is to test taste, pH, and consistency. When it gets where it needs to be BASED ON YOUR RECIPE, you end the fermentation. I do this with vinegar and temperature. In addition, like any other food, "rest time" allows taste elements to mellow and settle. Aging will do this. So, a cool Temps allow the pepper to age, and helps prevent continued fermentation. I hope this helps. If not, I would be glad to have a phone conversation to further explain. Thank you.
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Off to the aging cooler ? Can you explain?
I can. The proper way to determine if a ferment has gone long enough is to test taste, pH, and consistency. When it gets where it needs to be BASED ON YOUR RECIPE, you end the fermentation. I do this with vinegar and temperature. In addition, like any other food, "rest time" allows taste elements to mellow and settle. Aging will do this. So, a cool Temps allow the pepper to age, and helps prevent continued fermentation.
I hope this helps. If not, I would be glad to have a phone conversation to further explain. Thank you.