I made a hot sauce, it was lovely and active for a week until blending. After blending it seems all the activity has stopped, is this normal?
The last one I made would build up pressure even when sitting in the fridge (after blending)
Can be normal yeah depending on sugars in the ferment.
Ideally you want to test pH to see if it is acidic enough to be shelf stable.
@jb000 started
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I made a hot sauce, it was lovely and active for a week until blending. After blending it seems all the activity has stopped, is this normal?
The last one I made would build up pressure even when sitting in the fridge (after blending)